Dietary Protein and Cancer

Visek, Willard J.; Clinton, Stephen K.

doi:10.1007/978-1-4757-9561-5_5

Cited by 10 publications

(11 citation statements)

References 64 publications

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“…Ecological studies generally showed strong correlation between apparent protein consumption and cancer mortality rates [6][7][8], but as discussed previously this is an inappropriate model for ascribing causality. Howe et al [9] found no association between protein intake and the risk of breast cancer when they conducted a combined analysis of original data from 12 case-control studies.…”

Section: Epidemiological Studiesmentioning

confidence: 94%

“…Thus protein-rich diets are mostly also high in fat and calories, but low in fruit, vegetables and fibre, items that are believed to help prevent cancer [8]. This confounding makes it difficult to determine the role protein plays in the etiology of cancer by the use of epidemiology.…”

Section: Epidemiological Studiesmentioning

confidence: 97%

“…Howe et al [9] found no association between protein intake and the risk of breast cancer when they conducted a combined analysis of original data from 12 case-control studies. Visek and Clinton [8] and Hawrylewicz [10] reviewed early case-control and cohort studies on protein intake and cancer. They did not detect any evidence for an independent role of protein intake and the risk of colorectal and breast cancer.…”

Section: Epidemiological Studiesmentioning

confidence: 99%

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A Role for Milk Proteins and their Peptides in Cancer Prevention

Parodi¹

2007

CPD

163

117

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A role for the amount and type of dietary protein in the etiology of cancer has not been studied extensively. Nevertheless, there is no compelling evidence from epidemiological studies to indicate that protein, at levels usually consumed, is a risk factor for cancer. On the other hand, animal studies suggest that certain peptides and amino acids derived from dietary proteins may influence carcinogenesis. The predominant protein in milk, casein, its peptides, but not liberated amino acids, have antimutagenic properties. Animal models, usually for colon and mammary tumorigenesis, nearly always show that whey protein is superior to other dietary proteins for suppression of tumour development. This benefit is attributed to its high content of cystine/cysteine and gamma-glutamylcyst(e)ine dipeptides, which are efficient substrates for the synthesis of glutathione. Glutathione is an ubiquitous cellular antioxidant that directly or through its associated enzymes destroys reactive oxygen species, detoxifies carcinogens, maintains proteins in a reduced state and ensures a competent immune system. Various experiments showed that tumour prevention by dietary whey protein was accompanied by increased glutathione levels in serum and tissues as well as enhanced splenic lymphocyte proliferation, phagocytosis and natural killer, T helper and cytotoxic T cell activity. Whey protein components, beta-lactoglobulin, alpha-lactalbumin and serum albumin were studied infrequently, but results suggest they have anticancer potential. The minor component lactoferrin has received the most attention; it inhibits intestinal tumours and perhaps tumours at other sites. Lactoferrin acts by induction of apoptosis, inhibition of angiogenesis, modulation of carcinogen metabolising enzymes and perhaps acting as an iron scavenger. Supplementing cows with selenium increases the content of selenoproteins in milk, which on isolation inhibited colon tumorigenesis in rats.

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Section: Epidemiological Studiesmentioning

confidence: 94%

Section: Epidemiological Studiesmentioning

confidence: 97%

Section: Epidemiological Studiesmentioning

confidence: 99%

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A Role for Milk Proteins and their Peptides in Cancer Prevention

Parodi¹

2007

CPD

163

117

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“…The evidence of CRC promotion is much weaker for highprotein diets than for high-fat diets (87), and epidemiology studies do not suggest that protein intake is a risk factor. However, several mechanisms might explain CRC promotion by high protein diets.…”

Section: Proteinsmentioning

confidence: 98%

Processed Meat and Colorectal Cancer: A Review of Epidemiologic and Experimental Evidence

Santarelli¹,

Pierre²,

Corpet³

2008

Nutrition & Cancer

376

291

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Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of death in affluent countries. The epidemiologic studies published to date conclude that the excess risk in the highest category of processed meat-eaters is comprised between 20% and 50% compared with non-eaters. In addition, the excess risk per gram of intake is clearly higher than that of fresh red meat. Several hypotheses, which are mainly based on studies carried out on red meat, may explain why processed meat intake is linked to cancer risk. Those that have been tested experimentally are (i) that high-fat diets could promote carcinogenesis via insulin resistance or fecal bile acids; (ii) that cooking meat at a high temperature forms carcinogenic heterocyclic amines and polycyclic aromatic hydrocarbons; (iii) that carcinogenic N-nitroso compounds are formed in meat and endogenously; (iv) that heme iron in red meat can promote carcinogenesis because it increases cell proliferation in the mucosa, through lipoperoxidation and/or cytotoxicity of fecal water. Nitrosation might increase the toxicity of heme in cured products. Solving this puzzle is a challenge that would permit to reduce cancer load by changing the processes rather than by banning processed meat.

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“…In addition, fatty diets favor obesity which in turn increases insulin resistance and associated changes in blood values (high glucose, free fatty acids, insulin and IGF1): these circulating factors increase proliferation and decrease apoptosis (= cell suicide) of precancerous cells, thus promoting tumor growth (Calle & Kaaks, 2004). Excess protein is fermented in the large bowel yielding amines, phenols and H 2 S that are toxic to the mucosa (Visek & Clinton, 1991). Iron induces production of genotoxic free radicals in the colonic stream (Nelson, 2001) and endogenous N-nitrosated compounds such as carcinogenic Nnitrosamines (S. A.…”

Section: Meat and Colorectal Cancer: Mechanistic Hypothesesmentioning

confidence: 99%