Meat and cancer

Meat Science

Volumn 84, Issue 2, 2010, Pages 308-313

  Ferguson, Lynnette R ^a  

^a THE UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Fat; Heme iron; Heterocyclic amine; Meat; Polycyclic aromatic hydrocarbon; Wheat bran

Indexed keywords

AMINE; ANTIOXIDANT; CARCINOGEN; HEME; HETEROCYCLIC COMPOUND; POLYCYCLIC AROMATIC HYDROCARBON;

ANIMAL; COLORECTAL TUMOR; COOKING; FAT INTAKE; HUMAN; MEAT; METABOLISM; METHODOLOGY; NEOPLASM; PROTEIN INTAKE; REVIEW; RISK ASSESSMENT; RISK FACTOR;

AMINES; ANIMALS; ANTIOXIDANTS; CARCINOGENS; COLORECTAL NEOPLASMS; COOKERY; DIETARY FATS; DIETARY PROTEINS; HEME; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT; NEOPLASMS; POLYCYCLIC HYDROCARBONS, AROMATIC; RISK ASSESSMENT; RISK FACTORS;

TRITICUM AESTIVUM;

EID: 70449587548     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.032     Document Type: Review

References (54)

1. Alaejos M.S., Gonzalez V., and Afonso A.M. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review. Food Additives and Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 25 1 (2008) 2-24
2. Bandera E.V., Kushi L.H., Moore D.F., Gifkins D.M., and McCullough M.L. Consumption of animal foods and endometrial cancer risk: A systematic literature review and meta-analysis. Cancer Causes and Control 18 9 (2007) 967-988
3. Bartsch H., Ohshima H., and Pignatelli B. Inhibitors of endogenous nitrosation. Mechanisms and implications in human cancer prevention. Mutation Research 202 2 (1988) 307-324
4. Botting K.J., Young M.M., Pearson A.E., Harris P.J., and Ferguson L.R. Antimutagens in food plants eaten by Polynesians: Micronutrients, phytochemicals and protection against bacterial mutagenicity of the heterocyclic amine 2-amino-3-methylimidazo[4,5-f]quinoline. Food and Chemical Toxicology 37 2-3 (1999) 95-103
5. Boyle P., Boffetta P., and Autier P. Diet, nutrition and cancer: Public, media and scientific confusion. Annals of Oncology 19 10 (2008) 1665-1667
6. Carter O., Dashwood R.H., Wang R., Dashwood W.M., Orner G.A., Fischer K.A., et al. Comparison of white tea, green tea, epigallocatechin-3-gallate, and caffeine as inhibitors of PhIP-induced colonic aberrant crypts. Nutrition and Cancer 58 1 (2007) 60-65
7. Cotterchio M., Boucher B.A., Manno M., Gallinger S., Okey A.B., and Harper P.A. Red meat intake, doneness, polymorphisms in genes that encode carcinogen-metabolizing enzymes, and colorectal cancer risk. Cancer Epidemiology, Biomarkers and Prevention 17 11 (2008) 3098-3107
8. Crowe F.L., Key T.J., Appleby P.N., Travis R.C., Overvad K., Jakobsen M.U., et al. Dietary fat intake and risk of prostate cancer in the European prospective investigation into cancer and nutrition. American Journal of Clinical Nutrition 87 5 (2008) 1405-1413
9. De Stefani E., Boffetta P., Ronco A.L., Deneo-Pellegrini H., Acosta G., and Mendilaharsu M. Dietary patterns and risk of bladder cancer: A factor analysis in Uruguay. Cancer Causes and Control 19 10 (2008) 1243-1249
10. Felton J.S., and Knize M.G. A meat and potato war: Implications for cancer etiology. Carcinogenesis 27 12 (2006) 2367-2370
11. Ferguson L.R. Meat consumption, cancer risk and population groups within New Zealand. Mutation Research 506-507 (2002) 215-224
12. Ferguson L.R. Nutrigenomics: Integrating genomic approaches into nutrition research. Molecular Diagnosis and Therapy 10 2 (2006) 101-108
13. Ferguson L.R., Karunasinghe N., and Philpott M. Epigenetic events and protection from colon cancer in New Zealand. Environmental and Molecular Mutagenesis 44 1 (2004) 36-43
14. Ferguson L.R., and Philpott M. Nutrition and mutagenesis. Annual Review of Nutrition 28 (2008) 313-329
15. Ferguson L.R., Philpott M., and Karunasinghe N. Dietary cancer and prevention using antimutagens. Toxicology 198 1-3 (2004) 147-159
16. Garcia-Closas R., Castellsague X., Bosch X., and Gonzalez C.A. The role of diet and nutrition in cervical carcinogenesis: A review of recent evidence. International Journal of Cancer 117 4 (2005) 629-637
17. Goodenough A.K., Schut H.A., and Turesky R.J. Novel LC-ESI/MS/MS(n) method for the characterization and quantification of 2′-deoxyguanosine adducts of the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by 2-D linear quadrupole ion trap mass spectrometry. Chemical Research in Toxicology 20 2 (2007) 263-276
18. Goodman M.T., Hankin J.H., Wilkens L.R., Lyu L.C., McDuffie K., Liu L.Q., et al. Diet, body size, physical activity, and the risk of endometrial cancer. Cancer Research 57 22 (1997) 5077-5085
19. Helsby N.A., Zhu S., Pearson A.E., Tingle M.D., and Ferguson L.R. Antimutagenic effects of wheat bran diet through modification of xenobiotic metabolising enzymes. Mutation Research 454 1-2 (2000) 77-88
20. Howe P., Meyer B., Record S., and Baghurst K. Dietary intake of long-chain omega-3 polyunsaturated fatty acids: Contribution of meat sources. Nutrition 22 1 (2006) 47-53
21. Huang X. Iron overload and its association with cancer risk in humans: Evidence for iron as a carcinogenic metal. Mutation Research 533 1-2 (2003) 153-171
22. Jakszyn P., Bingham S., Pera G., Agudo A., Luben R., Welch A., et al. Endogenous versus exogenous exposure to N-nitroso compounds and gastric cancer risk in the European prospective investigation into cancer and nutrition (EPIC-EURGAST) study. Carcinogenesis 27 7 (2006) 1497-1501
23. Kazerouni N., Sinha R., Hsu C.H., Greenberg A., and Rothman N. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study. Food and Chemical Toxicology 39 5 (2001) 423-436
24. Kestell P., Zhao L., Zhu S., Harris P.J., and Ferguson L.R. Studies on the mechanism of cancer protection by wheat bran: Effects on the absorption, metabolism and excretion of the food carcinogen 2-amino-3-methylimidazo[4,5-f]quinoline (IQ). Carcinogenesis 20 12 (1999) 2253-2260
25. Knekt P., Jarvinen R., Dich J., and Hakulinen T. Risk of colorectal and other gastro-intestinal cancers after exposure to nitrate, nitrite and N-nitroso compounds: A follow-up study. International Journal of Cancer 80 6 (1999) 852-856
26. Koutros S., Cross A.J., Sandler D.P., Hoppin J.A., Ma X., Zheng T., et al. Meat and meat mutagens and risk of prostate cancer in the agricultural health study. Cancer Epidemiology, Biomarkers and Prevention 17 1 (2008) 80-87
27. Larsson S.C., and Wolk A. Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies. International Journal of Cancer 119 11 (2006) 2657-2664
28. Lee J.E., Spiegelman D., Hunter D.J., Albanes D., Bernstein L., van den Brandt P.A., et al. Fat, protein, and meat consumption and renal cell cancer risk: A pooled analysis of 13 prospective studies [see comment]. Journal of the National Cancer Institute 100 23 (2008) 1695-1706
29. Lijinsky W. N-Nitroso compounds in the diet. Mutation Research 443 1-2 (1999) 129-138
30. Lin J., Zhang S.M., Cook N.R., Lee I.M., and Buring J.E. Dietary fat and fatty acids and risk of colorectal cancer in women. American Journal of Epidemiology 160 10 (2004) 1011-1022
31. Lumbreras B., Garte S., Overvad K., Tjonneland A., Clavel-Chapelon F., Linseisen J.P., et al. Meat intake and bladder cancer in a prospective study: A role for heterocyclic aromatic amines? [erratum appears in Cancer Causes Control 2008;19(6):657-8]. Cancer Causes and Control 19 6 (2008) 649-656
32. Mirvish S.S. Effects of vitamins C and E on N-nitroso compound formation, carcinogenesis, and cancer. Cancer 58 Suppl. 8 (1986) 1842-1850
33. Mitacek E.J., Brunnemann K.D., Suttajit M., Caplan L.S., Gagna C.E., Bhothisuwan K., et al. Geographic distribution of liver and stomach cancers in Thailand in relation to estimated dietary intake of nitrate, nitrite, and nitrosodimethylamine. Nutrition and Cancer 60 2 (2008) 196-203
34. National Health and Medical Research Council. Nutrient reference values for Australia and New Zealand (2006), Department of Health and Ageing
35. Ni W., McNaughton L., LeMaster D.M., Sinha R., and Turesky R.J. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry. Journal of Agricultural and Food Chemistry 56 1 (2008) 68-78
36. Norat T., Bingham S., Ferrari P., Slimani N., Jenab M., Mazuir M., et al. Meat, fish, and colorectal cancer risk: The European prospective investigation into cancer and nutrition [see comment]. Journal of the National Cancer Institute 97 12 (2005) 906-916
37. Norat T., Lukanova A., Ferrari P., and Riboli E. Meat consumption and colorectal cancer risk: Dose-response meta-analysis of epidemiological studies. Int J Cancer 98 2 (2002) 241-256
38. Norrish A.E., Ferguson L.R., Knize M., Felton J.S., and Jackson R. Prostate cancer risk and meat cooking methods. Journal of the National Cancer Institute (USA) 191 (1999) 2038-2044
39. Olivares A., Daza A., Rey A.I., and Lopez-Bote C.J. Interactions between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigs. Meat Science 82 (2009) 6-12
40. Pariza M.W., Park Y., and Cook M.E. Mechanisms of action of conjugated linoleic acid: Evidence and speculation. Proceedings of the Society for Experimental Biology and Medicine 223 1 (2000) 8-13
41. Phillips D.H. Polycyclic aromatic hydrocarbons in the diet. Mutation Research 443 1-2 (1999) 139-147
42. Philpott M., and Ferguson L.R. Immunonutrition and cancer. Mutation Research 551 1-2 (2004) 29-42
43. Russell, D., Parnell, W., & Wilson, N. (1999). NZ food: NZ people. Key results of the 1997 National Nutrition Survey. M. o. Health.
44. Sandhu M.S., White I.R., and McPherson K. Systematic review of the prospective cohort studies on meat consumption and colorectal cancer risk: A meta-analytical approach. Cancer Epidemiology, Biomarkers and Prevention 10 5 (2001) 439-446
45. Santarelli R.L., Pierre F., and Corpet D.E. Processed meat and colorectal cancer: A review of epidemiologic and experimental evidence. Nutrition and Cancer 60 2 (2008) 131-144
46. Schulz M., Hoffmann K., Weikert C., Nothlings U., Schulze M.B., and Boeing H. Identification of a dietary pattern characterized by high-fat food choices associated with increased risk of breast cancer: The European prospective investigation into cancer and nutrition (EPIC)-Potsdam study [see comment]. British Journal of Nutrition 100 5 (2008) 942-946
47. Sesink A.L., Termont D.S., Kleibeuker J.H., and Van der Meer R. Red meat and colon cancer: The cytotoxic and hyperproliferative effects of dietary heme. Cancer Research 59 22 (1999) 5704-5709
48. Sorensen M., Autrup H., Olsen A., Tjonneland A., Overvad K., and Raaschou-Nielsen O. Prospective study of NAT1 and NAT2 polymorphisms, tobacco smoking and meat consumption and risk of colorectal cancer. Cancer Letters 266 2 (2008) 186-193
49. Sugimura T., Wakabayashi K., Nakagama H., and Nagao M. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Science 95 4 (2004) 290-299
50. Turesky R.J. Heterocyclic aromatic amine metabolism, DNA adduct formation, mutagenesis, and carcinogenesis. Drug Metabolism Reviews 34 3 (2002) 625-650
51. Turesky R.J. The role of genetic polymorphisms in metabolism of carcinogenic heterocyclic aromatic amines. Current Drug Metabolism 5 2 (2004) 169-180
52. Turesky R.J. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicology Letters 168 3 (2007) 219-227
53. World Cancer Research Fund/American Institute for Cancer Research. Food, nutrition, physical activity, and the prevention of cancer: A global perspective (2007), American Institute for Cancer Research, Washington, DC
54. World Cancer Research Fund/American Institute for Cancer Research. (2009). Policy and action for cancer prevention. Food, nutrition, and physical activity: A global perspective. Washington, DC.