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Premier institut de recherche agronomique en Europe, deuxième dans le monde, l'Inra mène des recherches finalisées pour une alimentation saine et de qualité, pour une agriculture compétitive et durable, et pour un environnement préservé et valorisé.

Journal Article

Journal article

Mechanisms of pro-cancer effect of meat consumption: a review  [2012]

Corpet , Denis(auteur de correspondance) (INRA , St-Martin-Du-Touch (France). UMR 1331 Toxicologie Alimentaire);

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Recent meta-analyses of epidemiological studies show that high consumersof red meat, either fresh or processed, are at increased risk of colorectal cancer.The risk increase is significant but modest (+25%) and the French nationalcancer institute recommends since 2009 to eat less than 500g red meat perweek and to limit as much as possible the intake of high-fat or salty delimeats. Also, experimental studies have proved that beef meat and cured porkmeat promote colon carcinogenesis in rats. Some compounds present in meatsuch as heme iron, the curing-agent nitrite, heat-induced mutagens (heterocyclicaromatic amines) or fat in excess could be considered as colorectalcancer promoters. Heme iron amplifies not only lipid peroxidation and cytotoxicalkenal production, but also formation of carcinogenic N-nitroso-compounds,in synergy with nitrites from cured meat. The carcinogenic effect of heterocyclicaromatic amines is mostly seen in specific genotypes with a high metaboliccapacity. Finally, fatty meat may non-specifically promote cancer dueto caloric excess.