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Quick Search     Adv Search 2015 Vol. 29, No. 12 Published: 2015-12-01 Reviews Basic Research        Reviews 1 A Doubt on the World Health Organization’s Report Linking Red and Processed Meat to Cancer LI Chunbao, ZHOU Guanghong, XU Xinglian, LUO Xin, XIONG Youling L., CAO Jinxuan, ZHANG Wangang DOI: 10.15922/j.cnki.rlyj.2015.12.001 Recently, the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) listed processed meat as Group I carcinogen and red meat as Group IIA carcinogen. In the present investigation, we have reviewed more than 400 recent publications regarding the link between processed and red meat consumption and increased cancer risk. Previous studies indicated that processed meats, in some cases, may contain N-nitroso compounds, hetercyclic amines, and polycyclic aromatic hydrocarbons that are formed during processing. However, the amounts of these compounds in processed meats at the recommended intake level are far below the minimum concentrations carcinogenic to humans. Red meat is an excellent source of high quality nutrients essential for the human body, especially heme iron, zinc, selenium, vitamins B11 and B12. However, long-term excessive intake of any food, including processed and red meat, under different economic, cultural, and lifestyle backgrounds, could have adverse impacts on health. Epidemiological studies that IARC referenced to were performed without strict human dose-effect experiments and the results were inconsistent. In fact, there are not adequate animal studies that demonstrated the carcinogenicity of processed and red meat. Due to the lack of convincing evidence, it is unscientific, premature, and irresponsible for IARC to issue such a report that stated processed meat and red meat are carcinogenic. Therefore, we recommend that the report should be retracted. 2015 Vol. 29 (12): 1-5 [Abstract] ( 166 ) 全文 ( 680 ) 6 A Review of the Association of Consumption of Red Meat and Processed Meat Products with Carcinogenic Risks NIU Haili, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2015.12.002 Recently, the branch of the World Health Organization (WHO)—the International Agency for Research on Cancer (IARC) published a report stating that processed meat and red meat were classified as a Group 1 carcinogen and a Group 2A carcinogen, respectively. The rigor and scientificity of this theory has been doubted by researchers engaged in meat product processing all over the world. Red meat itself does not cause cancer, and many nutrients (protein, fat, vitamins, trace nutrients, and so on) are contained in it, which play an important physiological role in the maintenance of human health as material and energy sources. This paper reviews the progress made in the study of the relationship between red meat and processed meat and cancer, the presence and control of possible harmful substances in meat, the main nutritional components in meat and their physiological roles, and suggestions on reasonable consumption of red and processed meat. 2015 Vol. 29 (12): 6-11 [Abstract] ( 129 ) 全文 ( 482 ) 12 Progress in Research on Carcinogenic Risks to Humans Posed by Over-Consumption of Red Meat and Processed Meat MA Zuolin, YANG Yayuan, YU Qunli DOI: 10.15922/j.cnki.rlyj.2015.12.003 The International Agency for Research on Cancer (IARC) recently reported that excessive intake of red meat may increase the risk of certain cancers. In this article, we review recent scientific literature regarding the association of over-consumption of red meat with increased risk of human lung cancer, prostate cancer, breast cancer, colon cancer, bladder cancer, esophageal cancer and gastric cancer risk. Studies have indicated that excessive consumption of red meat, and high temperature and deep fried red meat products together with other carcinogenic factors, such as smoking, alcohol consumption, cancer family history, genetic variation, etc, cause higher risk of certain cancers, although there is no experimental evidence supporting the direct association of the consumption of red and processed meat with cancer risks. However, it is still unclear whether this result also applies to Chinese populations. Many cancers can be prevented effectively by reducing or controlling the intake of red meat, using scientific cooking and processing methods, giving up smoking, drinking less, and eating more fresh fruits and vegetables. 2015 Vol. 29 (12): 12-16 [Abstract] ( 147 ) 全文 ( 510 ) 17 Advances in Studies on Carcinogenic Risks Associated with Consumption of Red Meat and Processed Meat and Risk Measurement Methods ZHU Qiujin, LIU Na, LIANG Meilian, YANG Bowen DOI: 10.15922/j.cnki.rlyj.2015.12.004 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. 2015 Vol. 29 (12): 17-23 [Abstract] ( 137 ) 全文 ( 407 ) 24 Multi-Angle Analysis of the Statement of the World Health Organization Regarding the Carcinogenicity of the Consumption of Red and Processed Meat HU Menghan, DONG Qingli, LUO Xin DOI: 10.15922/j.cnki.rlyj.2015.12.005 Based on the existing literature, this mini review conducts a multi-angle analysis of the possible unscientific points in the statement of the International Agency for Research on Cancer (IARC) regarding the carcinogenicity of processed and red meat, and presents our personal opinions and suggestions on this topic. The drawbacks of the epidemiological study are proposed, including the shortcomings of the observational study and statistical analysis. Some state-of-the-art techniques such as organs on chips could be used to establish human dose-response models in the strict sense, thereby addressing the above drawbacks. In addition, it is unscientific that the IARC’s statement just explained the “hazard”, but ignored the “risk”. In this sense, an internationally recognized method called the risk assessment is required to be carried out for assessing the carcinogenicity of processed meat products and red meat, and the resulting report of risk assessment is subsequently applied for decision-making. In terms of meat products processing, the authors point out that it is necessary to progress in technologies and concepts simultaneously, thus accelerating the development of healthy functional meat products such as meat analogues and anti-cancer meat products. Also, emerging fast and non-destructive testing techniques need to be continually developed for the comprehensive control of meat quality and safety. To maintain long-term health, consumers should adopt a scientific diet and living habits, and keep positive moods. The communication among the meat enterprises, scientific research institutions and consumers is also important. 2015 Vol. 29 (12): 24-28 [Abstract] ( 140 ) 全文 ( 330 ) 29 Progress in Understanding the Link between Red and Processed Meat Consumption and Human Health LIU Dengyong, WEI Fashan, GAO Na DOI: 10.15922/j.cnki.rlyj.2015.12.006 By systematically analyzing research papers published in recent years, the effects of red and processed meat consumption on human health are discussed in depth. As a result, the positive role of red and processed meat in nutrition supply to the human body is affirmed. According to the results of epidemiologic studies, the consumption of red and processed meat is indeed associated with cardiovascular disease, colorectal cancer, prostate cancer and breast cancer. However, there is no evidence that red and processed meat consumption has a remarkable negative effect on human health. A rational diet and well-balanced nutrition are conducive to good health. 2015 Vol. 29 (12): 29-34 [Abstract] ( 129 ) 全文 ( 442 ) 35 Discussion on Processed Meat Products Classified as “Group 1 Carcinogen” ZHOU Ying, LI Peijun, XIAO Yaqing, CHEN Conggui DOI: 10.15922/j.cnki.rlyj.2015.12.007 Processed meat products are an important part of human daily diet, while these products were classified as a Group 1 carcinogen by the World Health Organization (WHO), causing great confusion among consumers. With the aim to provide a correct understanding of the nutritional value and safety risk of processed meat and to lead consumers to adopt scientific consumption of meat and a well-balanced diet, this article reviews the nutrition value, carcinogenic risks and control measures of processed meat, and queries the scientificalness of the WHO’s report from different perspectives. 2015 Vol. 29 (12): 35-40 [Abstract] ( 139 ) 全文 ( 407 ) 41 Progress in Research on Nutritive Value and Carcinogenic Risks of Meat and Meat Products LI Shiyi, ZHU Xiaoxu, CHEN Conggui, ZHOU Cunliu DOI: 10.15922/j.cnki.rlyj.2015.12.008 Meat and meat products are an important source of proteins, vitamins, minerals and other nutritional components for humans. Recently, the World Health Organization released a report stating that processed meat products (bacon, ham and sausage) and red meat (beef, mutton and pork) are classified as a Group 1 carcinogen and a Group 2A carcinogen, respectively. This has not only aroused consumer concerns about the safety of meat and meat products, but also has triggered widespread debate among researchers about the authority of the report. To clarify it, this paper reviews the recent advances in our knowledge of the nutritional components in meat and meat products and their functions, the relationship between meat products consumption and cancer incidence, and the carcinogenic factors in meat products and the methods used to inhibit the factors. The paper is expected to be helpful for consumers to comprehensively and objectively understand the nutritive value and safety of meat and meat products. 2015 Vol. 29 (12): 41-47 [Abstract] ( 142 ) 全文 ( 492 ) 48 A Preliminary Exploration of the Relationship between Red and Processed Meat Consumption as well as Food Culture and Cancer ZHANG Gensheng DOI: 10.15922/j.cnki.rlyj.2015.12.009 This review provides a summary of previous scientific evidence regarding the relationship between red and processed meat consumption and cancer. The following topics are discussed in this review: the association of red and processed meat consumption with cancer risk, the scientificity of classifying red and processed meat as carcinogenic to humans, food culture and the habits of eating red and processed meat in countries other than China, and the gap of red and processed meat consumption between China and developed countries, aiming to help readers gain an objective and dialectic understanding of this issue. 2015 Vol. 29 (12): 48-51 [Abstract] ( 114 ) 全文 ( 526 )        Basic Research 52 Effects of Different Treatments on N-glycolylneuraminic Acid Dissociation in Red Meat JIANG Yun, FU Hao, FENG Changyu, WU Jianrong DOI: 10.15922/j.cnki.rlyj.2015.12.010 In this work, different approaches were tested to find the most efficient one to remove n-glycolylneuraminic acid (Neu5Gc) from red meat (pork and beef). The red meats were treated with cooking in hot water, heating by microwave oven and pickling with organic acid. Then the residual Neu5Gc and N-acetylneuraminic acid (Neu5Ac) in the red meat was liberated with acetic acid and determined by high performance liquid chromatography (HPLC) after 1,2-diamino-4,5-methene-dioxy benzene (DMB) derivatization. In addition, the red meat was hydrolyzed by β-galactosidase and the hydrolysate was determined for Neu5Gc and Neu5Ac. As a result, treatment with boiling water could remove both Neu5Gc and Neu5Ac to some extent. They could be removed more effectively with longer-term treatment by boiling water and the Neu5Gc in pork was easier to remove than that in beef. Microwave heating could also remove the Neu5Gc in red meat, while the dissociation rate was lower than 70.0% and the treatment time had no significant influence. The dissociation rate of Neu5Ac was lower than that of Neu5Gc. After pickling with different organic acids, the dissociation rate of Neu5Gc and Neu5Ac in red meat showed no difference and the treatment with acetic acid could work better for Neu5Gc removal. In addition, hydrolysis by β-galactosidase could remove the Neu5Gc in pork more efficiently. The longer the hydrolysis time was, the higher the dissociation rate of Neu5Gc was. With regard to beef, the highest dissociation rate was only 84.0%, which was lower than that in pork. 2015 Vol. 29 (12): 52-57 [Abstract] ( 160 ) 全文 ( 335 )

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