Sivasubramanian Barath Prashanth, Dave Mihir, Panchal Viraj, Saifa-Bonsu Johnnie, Konka Srujana, Noei Farahnaz, Nagaraj Sanchitha, Terpari Umabalan, Savani Priya, Vekaria Pratikkumar H, Samala Venkata Vikramaditya, Manjani Lokesh
Infectious Diseases, University of Texas Health Science Center at San Antonio, San Antonio, USA.
Internal Medicine, Employees State Insurance Corporation Medical College (ESIC-MC) & Post Graduate Institute of Medical Sciences and Research (PGIMSR), Chennai, IND.
Cureus. 2023 Sep 15;15(9):e45324. doi: 10.7759/cureus.45324. eCollection 2023 Sep.
Red and processed meat consumption rates are increasing in the United States. In this review, we present the current evidence that links red meat consumption and cancer development. A literature search was conducted in the PubMed and Google Scholar databases to review red meat consumption and its association with breast cancer and gastrointestinal cancer. Due to the presence of heme iron, which triggers oxidative reactions that eventually result in tumor formation, red meat consumption is strongly associated with the development of breast cancer. Ingestion of red meat increases Helicobacter pylori infections, resulting in enhanced expression of the CagA gene and the secretion of pro-inflammatory cytokines. This is the leading cause of gastric cancer. There is a strong correlation between heterocyclic amines and polycyclic aromatic hydrocarbons in red meat and the development of pancreatic cancer. However, additional research is necessary to confirm this finding. Adult colorectal cancer is caused by the formation of heterocyclic amines and DNA adducts due to the intake of red and processed meats cooked at higher temperatures. The consumption of poultry is associated with a reduced risk of breast and gastrointestinal cancers, but the results are inconsistent. The evidence is strong for the association between red meat and breast cancer and most gastric cancers. The presence of aromatic hydrocarbons, heterocyclic amines, and heme iron in red meat has been found to be behind tumorigenesis. Poultry has been shown to have a low association with cancer, but additional research is needed.
在美国，红肉和加工肉类的消费率正在上升。在本综述中，我们展示了当前将红肉消费与癌症发展联系起来的证据。在PubMed和谷歌学术数据库中进行了文献检索，以回顾红肉消费及其与乳腺癌和胃肠道癌症的关联。由于存在血红素铁，它会引发氧化反应，最终导致肿瘤形成，因此红肉消费与乳腺癌的发展密切相关。摄入红肉会增加幽门螺杆菌感染，导致CagA基因表达增强和促炎细胞因子分泌。这是胃癌的主要原因。红肉中的杂环胺和多环芳烃与胰腺癌的发展之间存在很强的相关性。然而，需要更多研究来证实这一发现。成年人大肠癌是由于摄入高温烹饪的红肉和加工肉类导致杂环胺和DNA加合物形成所致。食用家禽与降低患乳腺癌和胃肠道癌症的风险有关，但结果并不一致。红肉与乳腺癌和大多数胃癌之间的关联证据确凿。已发现红肉中存在的芳烃、杂环胺和血红素铁是肿瘤发生的原因。已表明家禽与癌症的关联较低，但仍需更多研究。
