- 1School of Medical Science, Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, 4222, Australia.
- 2School of Medicine, Menzies Health Institute Queensland, Griffith University, Gold Coast, Australia.
- 3School
of Medical Science, Menzies Health Institute Queensland, Griffith
University, Gold Coast, QLD, 4222, Australia. v.gopalan@griffith.edu.au.
- 4School of Medicine, Menzies Health Institute Queensland, Griffith University, Gold Coast, Australia. v.gopalan@griffith.edu.au.
Abstract
A recent investigation by the World Health Organisation (WHO) has found that the consumption of processed meat and potentially red meat promotes carcinogenesis and can increase the risk of colorectal cancer. This literature review aims to summarise both the red and processed meat
molecules associated with colorectal carcinogenesis and investigate
their relationship with the pathogenic process of colorectal cancer.
Literature relating to the carcinogenic effect of red and processed meat molecules was critically reviewed. There are multiple molecules present in red and processed meat with a potential carcinogenic effect on colorectal tissues. Processed meat is more carcinogenic compared to red meat
because of the abundance of potent nitrosyl-heme molecules that form
N-nitroso compounds. Studies have also noted that other molecules such
as polycyclic aromatic hydrocarbons and heterocyclic amines have
potential mechanisms for the initiation of colorectal cancer
pathogenesis. The non-human sugar molecule N-glycolylneuraminic acid may
account for the carcinogenic effects of pork despite its heme content being comparable to that of chicken. Red meat
products, especially those that have been processed, have a wide
variety of carcinogenic molecules known to increase the risk of
colorectal cancer. Thus, the outcome of this review is consistent with
the recent findings of WHO.
KEYWORDS:
Carcinogenesis; Colorectal; Meat; Molecules; Processed meat; WHO