Dietary exposure to meat-related carcinogenic substances: Is there a way to estimate the risk?

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 6, 2014, Pages 774-780

  Trafialek, Joanna ^a   Kolanowski, Wojciech ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Carcinogens; Cooking methods; Heterocyclic amines; Meat; Polycyclic aromatic hydrocarbon

Indexed keywords

AMINE; CARCINOGEN; HETEROCYCLIC COMPOUND; NITROSO DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON;

ADVERSE EFFECTS; CHEMICALLY INDUCED; COOKING; DIET; HUMAN; MEAL; MEAT; NEOPLASM; RISK FACTOR;

AMINES; CARCINOGENS; COOKING; DIET; HETEROCYCLIC COMPOUNDS; HUMANS; MEALS; MEAT; NEOPLASMS; NITROSO COMPOUNDS; POLYCYCLIC HYDROCARBONS, AROMATIC; RISK FACTORS;

EID: 84921409828     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.917146     Document Type: Review

References (73)

1. Alexander D, Weed D, Cushing C, Lowe K. 2011. Metaanalysis of prospective studies of red meat consumption and colorectal cancer. Eur J Cancer Prev 20:293-307
2. Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Nisar A, Kurunthachalam K. 2011. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control 22:2028-2035
3. Anderson K, Mongin S, Sinha R, Stolzenberg-Solomon R, Gross M, Ziegler R, Mabie J, et al. 2012. Pancreatic cancer risk: Associations with meat-derived carcinogen intake in the prostate, lung, colorectal, and ovarian cancer screening trial (PLCO) cohort. Mol Carcinog 51: 128-137
4. Bastide N, Pierre F, Corpet P. 2011. Heme iron from meat and risk of colorectal cancer: A meta-Analysis and a review of the mechanisms involved. Cancer Prev Res 4:177-184
5. Bingham S, Hughes R, Cross A. 2002. Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response. J Nutr 132:S3522-S3525
6. Bogen K, Keating G. 2001. U.S. dietary exposures to heterocyclic amines. J Exp Anal Environ Epid 11:155-168
7. Bruning-Fann C, Kaneene J. 1993. The effects of nitrate, nitrite and N-nitroso compounds on human health: A review. Vet Hum Toxicol 35: 521-538
8. Codex Alimentarius Commission. 2005. Joint FAO/WHO Food Standards Programme. (2005). Codex Committee on food additives and contaminants. Discussion paper on polycylic aromatic hydrocarbons (PAH) contamination CX/FAC 05/37/34. Hague, the Netherlands: FAO/WHO. [Online] Available at: Ftp://ftp.fao.org/codex/meetings/CCFAC/ CCFAC37/FA37-34e.pdf. Accessed on 27 December 2013
9. Cross A, Leitzmann M, Gail M, Hollenbeck A, Schatzkin A, Sinha R. 2007. A prospective study of red and processed meat intake in relation to cancer risk. PLoS Med 4:e325
10. Cross A, Pollock J, Bingham S. 2003. Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat. Cancer Res 63:2358-2360
11. Daniel C, Cross A, Koebnick C, Sinha R. 2011. Trends in meat consumption in the United States. Public Health Nutr 14: 575-583
12. Danowska-Oziewicz M. 2009. The influence of cooking method on the quality of pork patties. J Food Procc Preser 33:473-485
13. Dobrikova E, Svetlikowa S. 2007. Occurrence of benzo[a]pyrene in some foods of animal origin in the Slovak Republic. J Food Nutr Res 46: 181-185
14. Essumang D, Dodoo D, Adjei J. 2012. Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products. J Food Comp Anal 27:128-138
15. Farhadian A, Jinap S, Faridah Zaidu I. 2012. Effects of marinating on the formation of polycyclicaromatic hydrocarbons (benzo(a)pyrene, benzo( b)fluoranthene and fluoranthene) in grilled beef meet. Food Control 28:420-425
16. Ferguson L. 2010. Meat and cancer. Meat Sci 84:308-313
17. Ferrucci L, Sinha R, Ward H, Graubard B, Hollenbeck A, Kilfoy B, Schatzkin A, et al. 2010. Meat and components of meat and the risk of bladder cancer in the NIH-AARP diet and health study. Cancer 116: 4345-4353
18. Food and Agriculture Organization. 2009. The state of food and agriculture. Rome, Italy: FAO
19. Gibis M. 2007. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. J Agric Food Chem 55:10240-10247
20. Giovannucci E, Rimm E, Stampfer M, Colditz G, Ascherio A, Willet W. 1994. Intake of fat, meat and fiber in relation to risk of colon cancer in men. Cancer Res 54:2390-2397
21. Hebels D, Sveje K, De Kok M, Van Herwijnen M, Kuhnle G, Engels L, Vleugels-Simon C, et al. 2011. N-nitroso compound exposureassociated transcriptomic profiles are indicative of an increased risk for colorectal cancer. Cancer Lett 309:1-10
22. Hitzel A, Poehlmann M, Schwaegele F, Speer K, Jira W. 2013. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices. Food Chem 139:955-962
23. Holtrop G, Johnstone A, Fyfe C, Gratz S. 2012. Diet composition is associated with endogenous formation of N-Nitroso compounds in obese men. J Nutr 142:1652-1658
24. Jägerstad M, Skog K, Arvidsson P, Solyakov A. 1998. Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods. Z Lebensm Unters Forsch A 207: 419-427
25. Jahurul H, Jinap S, Ang S, Abdul-Hamid A, Hajeb P, Lioe H, Zaidul I. 2010. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia. Food Addit Contam: Part A 27: 1060-1071
26. Joosen A, Kuhnle G, Aspinall S, Barrow T, Lecommandeur E, Azqueta A, Collins A, Bingham S. 2009. Effect of processed and red meat on endogenous nitrosation and DNA damage. Carcinogenesis 30: 1402-1407
27. Kelley J, Duggan J. 2003. Gastric cancer epidemiology and risk factors. J Clin Epid 56:1-9
28. Keszei A, Goldbohm R, Schouten L, Jakszyn P, Van Den Brandt P. 2013. Dietary N-nitroso compounds, endogenous nitrosation, and the risk of esophageal and gastric cancer subtypes in the Netherlands Cohort Study. Am J Clin Nutr 97:135-146
29. Koeth R, Wang Z, Levison B, Buffa J, Org E, Sheehy B, Britt E, et al. 2013. Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis. Nat Med 19:576-585
30. Kikugawa K. 2004. Prevention of mutagen formation in heated meats and model systems. Mutagenesis 19:431-439
31. Kim E, Coelho D, Blachier F. 2013. Review of the association between meat consumption and risk of colorectal cancer. Nutr Res 33:983-999
32. Kinze M, Salmon C, Paris P, Felton J. 1999. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens. Adv Exp Med Biol 459:179-193
33. Koushik A, Hunter D, Spiegelman D, Beeson W, Van Den Brandt P, Buring J, Calle E, et al. 2007. Fruits, vegetables, and colon cancer risk in a pooled analysis of 14 cohort studies. J Natl Cancer Inst 99: 1471-1483
34. Kuhnle G, Story G, Reda T, Mani A, Moore K, Lunn J, Bingham S. 2007. Diet-induced endogenous formation of nitroso compounds in the GI tract. Free Radic Biol Med 43:1040-1047
35. Larsson S, Wolk A. 2006. Meat consumption and risk of colorectal cancer: A meta-Analysis of prospective studies. Int J Cancer 119: 2657-2664
36. Lee H, Jiaan C, Tsai S. 1992. Flavone inhibits mutagen formation during heating in a glycine/creatinine/glucose model system. Food Chem 45: 235-248
37. Liao G, Wang G, Xu X, Zhou G. 2010. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Sci 85:149-154
38. Lijinsky W. 1992. Chemistry and biology of N-nitroso compounds. Cambridge: Cambridge University Press.
39. Linos E, Willett W, Cho E, Colditz G, Frazier L. 2008. Red meat consumption during adolescence among premenopausal women and risk of breast cancer. Cancer Epidemiol Biomark Prev 17:2146-2151
40. Loh Y, Jakszyn P, Luben R, Mulligan A, Mitrou P, Khaw K. 2011. N-nitroso compounds and cancer incidence: The European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk study. Am J Clin Nutr 93:1053-1061
41. Lücke F, Trafialek J. 2010. Umsetzung Der HACCP - prinzipen in fleisch verarbeitenden betrieben in Polen ins in Deutschland. Fleischwirtschaft 90:43-45
42. McAfee A, McSorley E, Cuskelly G, Moss B, Wallace J, Bonham M, Fearon A. 2010. Red meat consumption: An overview of the risks and benefits. Meat Sci 84:1-13
43. McKenna D, Lorenzen C, Pollol K, Morgan W, Mies W, Harris J, Murphy R, et al. 2004. Interrelationships of breed type, USDA quality grade, cooking method and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci 66:399-406
44. Mozaffarian D, Micha R, Wallace S. 2010. Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: A systematic review and meta-Analysis of randomized controlled trials. PLoS Med 7:e1000252
45. Murkovic M, Steinberger D, Pfannhauser W. 1998. Antioxidant spices reduce the formation of heterocyclic amines in fried meat. Z Lebensm Unters Forsch A 207:477-480
46. Pan A, Sun Q, Bernstein A, Schulze M, Manson J, Stampfer M, Willett C, Hu F. 2012. Red meat consumption and mortality: Results from 2 prospective cohort studies. Arch Int Med 172:555-563
47. Parr C, Hjartaker A, Lund E, Veierod M. 2013. Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian Women and Cancer (NOWAC) cohort study. Int J Cancer 133:1153-1163
48. Parzefall W. 2008. Minireview on the toxicity of dietary acrylamide. Food Chem Toxicol 46:1360-1364
49. Phillips D. 1999. Polycyclic aromatic hydrocarbons in the diet. Mutat Res 443:139-147
50. Reicks A, Brooks J, Garmyn A, Thompson L, Miller M. 2011. Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts. Meat Sci 87:403-411
51. Rohrmann S, Hermann S, Linseisen J. 2009. Heterocyclic aromatic amine intake increases colorectal adenoma risk: Finding from a prospective European cohort study. Am J Clin Nutr 89:1418-1424
52. Salmon C, Knize M, Panteleakos F, Wu R, Nelson D, Felton J. 2000. Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef. J Natl Cancer Inst 92:1773-1778
53. Sandhu M, White I, McPherson K. 2001. Systematic review of the prospective cohort studies on meat consumption and colorectal cancer risk: A meta-Analytical approach. Cancer Epid Biomark Prev 10: 439-446
54. Shrestha S, Cornforth D, Nummer B. 2010. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade. J Food Sci 75:607-612
55. Sinha R, Chow W, Kulldorff M, Denobile J, Butler J, Garcia-Closas M, Weil R, et al. 1999. Well-done, grilled red meat increases the risk of colorectal adenomas. Cancer Res 59:4320-4324
56. Skog K, Johansson M, Jägerstad M. 1998. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake. Food Chem Toxicol 36:879-896
57. Skog K, Solyakov A. 2002. Heterocyclic amines in poultry products: A literature review. Food Chem Toxicol 40:1213-1221
58. Steck S, Gaudet M, Eng S, Britton J, Teitelbaum S, Neugut A, Santella R, Gammon M. 2007. Cooked meat and risk of breast cancer - lifetime versus recent dietary intake. Epidemiology 18:373-382
59. Stolyhwo A, Sikorski Z. 2005. Polycyclic aromatic hydrocarbons in smoked fish - A critical review. Food Chem 91:303-311
60. Sugimura T. 2000. Nutrition and dietary carcinogens. Carcinogenesis 21: 387-395
61. Sugimura T, Wakabayashi K, Nakagama H, Nagao M. 2004. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Sci 95:290-299
62. Tai C, Lee K, Chen B. 2001. Effects of various additives on the formation of heterocyclic amines in fried fish fibre. Food Chem 75:309-316
63. Trafialek J, Przybylski W. 2011. Analysis of risk exposure to carcinogenic diseases from pork meat. Fleischwirtschaft Int 26:73-78
64. Tran L, Salmon C, Knize M, Colvin M. 2002. Experimental and simulation studies of heat flow and heterocyclic amine mutagen/ carcinogen formation in pan-fried meat patties. Food Chem Toxicol 40: 673-684
65. Truswell A. 2002. Meat consumption and cancer of the large bowel. Eur J Clin Nutr 56:S19-S24
66. Turesky R. 2007. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicol Lett 168:219-227
67. Turesky R, Le Marchand L. 2011. Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: Lessons learned from aromatic amines. Chem Res Toxicol 24: 1169-1214
68. Van Duijnhoven F, Bueno-De-Mesquita H, Ferrari P, Jenab M, Boshuizen H, Ros M, Asagrande C, et al. 2009. Fruit, vegetables, and colorectal cancer risk: The European Prospective Investigation into cancer and nutrition. Am J Clin Nutr 89:1441-1452
69. Weisburger J. 2002. Comments on the history and importance of aromatic and heterocyclic amines in public health. Mutat Res 506-507:9-20
70. World Cancer Research Fund/American Institute for Cancer Research. 2007. Food, nutrition, physical activity and the prevention of cancer: A global perspective. Washington, DC: American Institute for Cancer Research.
71. Zheng W, Lee S. 2009. Well-done meat intake, heterocyclic amine exposure, and cancer risk. Nutr Cancer 61:437-446
72. Zheng W, Gustafson D, Sinha R, Cerhan J, Moore D, Hong C, Anderson K, et al. 1998. Well-done meat intake and the risk of breast cancer. J Natl Cancer Inst 90:1724-1729
73. Zimmerli B, Rhyn P, Zoller O, Schlatter J. 2001. Occurrence of heterocyclic aromatic amines in the Swiss diet: Analytical method, exposure estimation and risk assessment. Food Addit Contam 18: 533-551