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首页> 外文期刊>Cahiers de nutrition et de dietetique >Processed meat consumption and colorectal cancer risk: current situation and definition of a nutritional prevention
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Processed meat consumption and colorectal cancer risk: current situation and definition of a nutritional prevention

机译：加工肉类消费和结直肠癌风险：现状和营养预防的定义

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Our nutritional choices can significantly influence our life expectancy and cancer risk. Epidemiological studies, and in particular meta-analyses, have proposed a positive association with a convincing level of evidence between consumption of processed meats and risk of colon cancer. On this basis, the International Agency for Research on Cancer (IARC) classified in October 2015 the consumption of processed meat as carcinogenic to humans (group 1). Several hypotheses involving lipids, proteins, heterocyclic amines (HCAs) and polycyclic hydrocarbons from high temperature cooking, and N-nitrogen compounds (NOCs) and heme iron have been proposed in the literature to explain this positive association. While studies in humans have ruled out protein and lipid hypotheses, more recent experimental work has proposed the role of heme iron and certain subtypes of NOCs in explaining the promoting effect of processed meats. This promoter effect of heme iron is explained by its ability to induce strong luminal lipid peroxidation and nitrosylation leading to the formation of alkenals and nitrosylated iron respectively. On the other hand, identifying the role of peroxidation and nitrosylation opens the door to nutritional risk prevention by adding antioxidants to the consumer's diet or directly into meat products.
机译：我们的营养选择可以显着影响我们的预期寿命和癌症风险。流行病学研究，特别是荟萃分析，提出了与令人信服的肉类消费和结肠癌风险之间的令人信服的证据态度态度。在此基础上，国际癌症研究机构（IARC）于2015年10月分类为致癌物种的加工肉类（第1组）。在文献中提出了在文献中提出了来自高温烹饪的脂质，蛋白质，杂环胺（HCA）和来自高温烹饪（NOCS）和血红素铁的多环烃的几个假设，以解释这种阳性关联。虽然人类的研究已经排除了蛋白质和脂质假设，但最近的实验工作已经提出了血红素铁和某些NOC亚型的作用，以解释加工肉类的促进作用。通过其诱导强腔脂质过氧化和亚硝基化的能力分别解释了血红素铁的这种启动子作用。另一方面，通过向消费者的饮食添加抗氧化剂或直接进入肉类产品，鉴定过氧化和亚硝基化的作用，通过向消费者的饮食添加抗氧化剂或直接进入肉类产品来打开营养风险预防。

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