Excessive consumption of meat in aetiology of colorectal cancer
Authors:
M. Vočka; V. Bencko
Authors‘ workplace:
Přednosta: doc. MUDr. Milan Tuček, CSc.
; Ústav hygieny a epidemiologie 1. lékařské fakulty Univerzity Karlovy
a Všeobecné fakultní nemocnice v Praze
Published in:
Prakt. Lék. 2010; 90(1): 12-15
Category:
Reviews
Overview
Colorectal cancer is one of the most common malignant neoplasms in the Czech Republic. 7,801 new cases of colorectal cancer were diagnosed in the country in 2006. This means that Czech males are ranked 2nd, and Czech females ranked 5th in Europe for the incidence of this type of cancer. Moreover, colorectal cancer is one of the most common causes of death by cancer patients in the Czech Republic. Nutrition plays a key role in the aetiopathogenesis of sporadic colorectal cancer, mainly the excessive consumption of red and processed meat. Fish has a protective effect on the colon and the consumption of poultry is not associated with any change of risk assessment. Proteins in meat influence the level of endogenous nitrosocompounds which originate from the digestion of HEM iron or proteins, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAUs) formed in meat during food processing at high temperatures, or increase of polyamine levels (putrescine, spermidine, spermine). Gene polymorphism of enzymes is also involved in the metabolism of HCAs and PAUs. Meat is also the main source of one important amino acid in carcinogenesis, arginine. Arginine is a key amino acid in two pathways:
– one mediated by inducible NO-synthase II, and
– the second pathway leads to the formation of ornithine, a precursor for putrescine formation (first step in polyamine synthesis).
Polyamines regulate gene expression and modulate signal transduction. They can alter the regulation of cell proliferation resulting in development of colorectal cancer. In terms of primary prevention is very desirable to restrict consumption of red and processed meat, especially smoked or otherwise modified and increase the intake of fish, which is thought to have a protective effect.
Key words:
colorectal cancer, meat, polyamines, arginine.
Sources
1. Ambs, S., Merriam, W.G., Bennett, W.P. et al. Frequent nitric oxide synthase-2 expression in human colon adenomas: implication for tumor angiogenesis and colon cancer progression. Cancer Res. 1998, 58, p. 334-341.
2. Bos, J.L. Ras oncogenes in human cancer: a review. Cancer Res. 1990, 50(4), p. 1352.
3. Catalano, V., Labianca, R., Beretta, G.D. et al. Gastric cancer. Crit. Rev. Oncol. Hematol. 2009, 71(2), p. 127-164.
4. Donaldson, M.S. Nutrition and cancer: a review of the evidence for an anti-cancer diet. Nutr. J. 2004, 3, p. 19.
5. Erdman, S.H., Ignatenko, N.A., Powell, M.B. et al. APC-dependent changes in expression of genes influencing polyamine metabolism, and consequences for gastrointestinal carcinogenesis, in the Min mouse. Carcinogenesis 1999, 20(9), p. 1709-1713.
6. Ferley, J., Autier, P., Boniol, M. Estimates of the cancer incidence and mortality in Europe in 2006. Ann. Oncol. 2007, 18(3), p. 581-592.
7. Geelen, A., Schouten, J.M., Kamphuis, C., et al. Fish consumption, n-3 fatty acids, and colorectal cancer: a meta-analysis of prospective cohort studies. Am. J. Epidemiol. 2007, 166(10), p. 1116-1125.
8. Gerner, E.W., Meyskens, F.L. Polyamines and cancer: old molecules, new understanding. Nat. Rev. Cancer. 2004, 4(10), p. 781-792.
9. Hall, M.N., Chavarro, J.E., Lee, I.M. et al. A 22-year prospective study of fish, n-3 fatty acid intake, and colorectal cancer risk in men. Cancer Epidemiol. Biomarkers Prev. 2008, 17(5), p. 1136-1143.
10. Hatakezama, M. Helicobacter pylori and gastric carcinogenesis. J. Gastroenterol. 2009, 44, p. 239-248.
11. Heinen, C.D. Genotype to phenotype: Analysing the effects of inherited mutations in colorectal cancer families. Mutat. Res., 2009 Sep 17. [Epub ahead of print]
12. Huxley, R.R., Ansary-Moghaddam, A., Clifton, P. et al. The impact of dietary and lifestyle risk factors on risk of colorectal cancer: A quantitative overview of the epidemiological evidence. Int. J. Cancer. 2009, 125(1), p. 171-180.
13. Jedrychowski, W., Maugeri, U., Pac, A. et al. Protective effect of fish consumption on colorectal cancer risk. Hospital-based case-control study in Eastern Europe. Ann. Nutr. Metab. 2008, 53, 3-4, p. 295-302.
14. Joosen, A.M., Kuhnle, G.G., Aspinall, S.M. et al. Effect of processed and red meat on endogenous nitrosation and DNA damage. Carcinogenesis 2009, 30, p. 1402-1407.
15. Joshi, A.D., Corral, R., Siegmund, K.D. et al. Red meat and poultry intake, polymorphisms in the nucleotide excision repair and mismatch repair pathways and colorectal cancer risk. Carcinogenesis 2009, 30(3), p. 472-479.
16. Key, T.J., Schatzkin, A., Willett, W.C. et al. Diet, nutrition and the prevention of cancer. Public Health Nutr. 2004, 7(1A), p. 187-200.
17. Khan, F.A., Shukla, A.N. Pathogenesis and treatment of gastric carcinoma: “an up-date with brief review”. J. Cancer Res. Ther. 2006, 2(4), p. 196-199.
18. Lakshmi, V.M., Nauseef, W.M., Zenser, T.V. Myeloperoxidase potentiates nitric oxide-mediated nitrosation. J. Biol. Chem. 2005, 280(3), p. 1746-1753.
19. Larsson, S.C., Wolk, A. Meat consumption and risk of colorectal cancer: a meta-analysis of prospective studies. Int. J. Cancer 2006, 119, p. 2657–2664.
20. Linsalata, M., Russo, F. Nutritional factors and polyamine metabolism in colorectal cancer. Nutrition 2008, 24(4), 382-389.
21. Murtaugh, M.A., Sweeney, C., Ma, K.N. et al. The CYP1A1 genotype may alter the association of meat consumption patterns and preparation with the risk of colorectal cancer in men and women. J. Nutr. 2005, 135, p. 179–186.
22. Nilsson, J.A., Keller, U.B., Baudino, T.A. et al. Targeting ornithine decarboxylase in Myc induced lymphomagenesis prevents tumor formation. Cancer Cell. 2005, 7, 5, p. 433-444.
23. Norat, T., Bingham, S., Ferrari, P. et al. Meat, fish, and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition. J. Natl. Cancer Inst. 2005, 97(12), p. 906-916.
24. Novotný, L., Holcátová, I., Bencko V. Výživa, nádorová a kardiovaskulární onemocnění. Prakt. Lék. 2009, 89, 5, s. 230-237.
25. Safhill, R., Margison, G.P., O’Connor, P.J. Mechanisms of carcinogenesis induced by alkylating agents. Biochim. Biophys. Acta 1985, 823(2), p. 111-145.
26. Saunders, L.R., Verdin, E. Ornithine decarboxylase activity in tumor cell lines correlates with sensitivity to cell death induced by histone deacetylase inhibitors. Mol. Cancer Ther. 2006, 5(11), p. 2777-2785.
27. Seiler, N., Raul, F. Polyamines and apoptosis. J. Cell Mol. Med. 2005; 9(3), p. 623-642.
28. Shah, N., Thomas, T.J., Lewis, J.S. et al. Regulation of estrogenic and nuclear factor kappa B functions by polyamines and their role in polyamine analog-induced apoptosis of breast cancer cells. Oncogene 2001, 20(14), p. 1715-1729.
29. Shantz, L.M., Levin, V.A. Regulation of ornithine decarboxylase during oncogenic transformation: mechanisms and therapeutic potential. Amino Acids 2007, 33(2), p. 213-223.
30. Shantz, L.M., Pegg, A.E. Translational regulation of ornithine decarboxylase and other enzymes of the polyamine pathway. Int. J. Biochem. Cell Biol. 1999; 31(1), p. 107-122.
31. Schwartz, S., Ellefson, M. Quantitative fecal recovery of ingested hemoglobin-heme in blood: comparisons by HemoQuant assay with ingested meat and fish. Gastroenterology 1985, 89(1), p. 19-26.
32. Slattery, M., Samowitz, W., Ma, K. et al. Cyp1A1, cigarette smoking, and colon and rectal cancers. Am. J. Epidemiol. 2004, 160, p. 842-852.
33. Sugawara, Y., Kuriyama, S., Kakizaki, M. et al. Fish consumption and the risk of colorectal cancer: the Ohsaki Cohort Study, Br. J. Cancer 2009, 101(5), p. 849-854.
34. Sugimura, T. Nutrition and dietary carcinogens. Carcinogenesis 2000, 21, p. 387–395.
35. Thomas, T., Thomas, T.J. Polyamines in cell growth and cell death: molecular mechanisms and therapeutic applications. Cell Mol. Life Sci. 2001, 58(2), p. 244-258.
36. Tsugane, S., Sasazuki, S., Kobayashi, M., Sasaki, S. Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women. Br. J. Cancer 2004, 90(1), p. 128-134.
37. ÚZIS. Zhoubné nádory v roce 2006 [on-line]. 2009-06 [citace 2009-11-06]. Dostupný na WWW: <http://www.uzis.cz/download.php?ctg=20&search_name=n%E1dor®ion=100&kind=21>
38. Venho, B., Voutilainen, S., Valkonen, V.P. et al. Arginine intake, blood pressure, and the incidence of acute coronary events in men: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am. J. Clin. Nutr. 2002, 76, p. 359-364.
39. Yeatman, T.J, Risley, G.L., Brunson, M.E. Depletion of dietary arginine inhibits growth of metastatic tumor. Arch. Surg. 1991, 126, p. 1376-1382.
Labels
General practitioner for children and adolescents General practitioner for adultsArticle was published in
General Practitioner
2010 Issue 1
Most read in this issue
- Mallet finger
- Practical application of bright light therapy
- Food craving: Food-Craving Questionnaire – Trait
- Excessive consumption of meat in aetiology of colorectal cancer