Scientists have confirmed that there is a link between the consumption of red meat and processed meat and the risk of behavior from colon cancer. Now they announce that the acquired knowledge will help recommend moderation and an appropriate diet to people more likely to develop this type of cancer. They also know how much meat is harmful per day.
Colon cancer. Eating meat a risk factor?
Earlier studies establishing a link between colorectal cancer and diets high in red processed or unprocessed meat were mostly epidemiological. People who developed this disease were tested for their previous eating habits. On this basis Scientists noticed a link between diet and colon cancer, but they did not know why.
An article published in the journal Cancer Discovery describes studies in the reverse order. Oncologist Marios Giannakis from the Cancer Treatment Center (Dana-Faber Cancer Institute Boston, USA) and his team sequenced DNA data of 900 patients with colorectal cancer, who came from a group of 280. healthcare professionals and participated in multi-year studies including lifestyle surveys. This made it possible to obtain more reliable data on patients’ diets than to try to obtain such information after the diagnosis of cancer.
Based on these data Scientists have identified specific patterns of DNA damage caused by diets high in red meat. Analysis revealed a pattern that had never been identified before, but indicated a type of DNA damage called alkylation. Alkylation is a broad group of chemical reactions that involve the transfer of an alkyl or arylalkyl group from one chemical compound to another. Alkylation is one of the four types of DNA damage that can occur.
There are chemicals in red meat that can cause alkylation. Specific compounds are nitroso compounds that can be made from heme, which is abundant in red meat, as well as from nitrates, which are often found in processed meat – according to the research of Dr. Giannakis.
The mutations were related to the distal colon (lower intestine) that leads to the anal canal where colon cancer associated with red meat consumption is the most common. Not all cells that contain these mutations will become cancer cells, research shows. The researchers noted, however, that poultry, fish, and other lifestyle factors studied showed no association with the mutation.
Dr. Giannakis emphasized that his recommendation is “Moderation and a balanced diet”. High level of tumor alkylation damage has only been observed among patients eating an average of around 150 grams a day, that’s roughly two (or more) servings of red meat a day.
The research will now help doctors identify which patients are genetically predisposed to alkylation damage and advise them to reduce their consumption of red meat.
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See also:
- Colon cancer – symptoms, diagnosis, treatment
- Colon cancer prevention
- A fatty diet promotes colon cancer
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