Journal Article
Beef meat and dietary haem promote colon carcinogenesis in rats. Prevention by olive oil and calcium. [2008]
Santarelli, Raphaelle; Tache, Sylviane; Gueraud, Francoise; Corpet, Denis; Pierre, Fabrice [Corporate Author]
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Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promotecarcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats. We have also shown that dietaryCa, antioxidant mix and olive oil inhibit haemin-induced ACF promotion, and normalize faecal lipoperoxides and cytotoxicity. Here we testedif these strategies are effective also against red meat promotion in dimethylhydrazine-induced rats. Three diets with 60% beef meat were supplementedwith calcium phosphate (31 g/kg), antioxidant agents (rutin and butylated hydroxyanisole, 0·05% each) and olive oil (5 %). ACF,MDF, faecal water cytotoxicity, thiobarbituric acid reactive substances (TBARS) and urinary 1,4-dihydroxynonane mercapturic acid (DHNMA)were measured. Beef meat diet increased the number of ACF (þ30 %) and MDF (þ100 %) (P,0·001), which confirms our previous findings.Promotion was associated with increased faecal water TBARs ( £ 4) and cytotoxicity ( £ 2), and urinary DHN-MA excretion ( £ 15). Cafully inhibited beef meat-induced ACF and MDF promotion, and normalized faecal TBARS and cytotoxicity, but did not reduce urinary DHNMA.Unexpectedly, high-calcium control diet-fed rats had more MDF and ACF in the colon than low-Ca control diet-fed rats. Antioxidant mix andolive oil did not normalize beef meat promotion nor biochemical factors. The results confirm that haem causes promotio
n of colon carcinogenesisby red meat. They suggest that Ca can reduce colorectal cancer risk in meat-eaters. The results support the concept that toxicity associated with theexcess of a useful nutrient may be prevented by another nutrient.
