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| Advances in Studies on Carcinogenic Risks Associated with Consumption of Red Meat and Processed Meat and Risk Measurement Methods |
| ZHU Qiujin1,2, LIU Na1, LIANG Meilian1, YANG Bowen1 |
1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
2. Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China |
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Abstract Red meat and processed meat were recently considered as probably carcinogenic to humans, which has become a hot topic worldwide. Although many research efforts have been made to investigate the association of the consumption of red and processed meat with the risk of colorectal cancer, breast cancer, prostatic cancer, gastric cancer, and liver cancer, there are inconsistent conclusions found in the literature, revealing the methods used to measure the human health risks posed by the consumption of red meat and processed meant has some shortcomings. Many risky chemical substances present in red meat and processed meat, such as N-glycolylneuraminic acid, 4-hydroxy-2-nonenal, heterocyclic amines, polycyclic aromatic hydrocarbons, and heme iron, have been summarized in this paper. Therefore, this review may provides a rational perspective on how to understand the warning issued by the International Agency for Research on Cancer (IARC) about the carcinogenicity of the consumption of red meat and processed meat products, and provide guidance on how to have a wellbalanced diet containing meat and other foods to avoid the health hazards caused by improper diets.
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