Meat intake, meat cooking methods, and meat-derived mutagen exposure and risk of sessile serrated lesions

Abstract

Background Red and processed meat, recognized carcinogens, are risk factors for colorectal neoplasia, including polyps, the precursor for colorectal cancer. The mechanism is unclear. One possible explanation is the mutagenic activity of these foods, perhaps due to generation during cooking [e.g., heterocyclic amine (HCA) intake]. Few studies have evaluated meat intake and sessile serrated lesion (SSL) risk, a recently recognized precursor, and no study has evaluated meat cooking methods and meat-derived mutagens with SSL risk. Objective We evaluated intakes of meat, meat cooking methods, and inferred meat mutagens with SSL risk and in comparison to risk of other polyps. Methods Meat, well-done meat, and inferred meat mutagen intakes were evaluated. Polytomous logistic regression models were used to estimate ORs and 95% CIs among cases (556 hyperplastic polyp, 1753 adenoma, and 208 SSL) and controls (3804) in the large colonoscopy-based, case-control study, the Tennessee Colorectal Polyp Study. Results The highest quartile intakes of red meat (OR: 2.38; 95% CI: 1.44, 3.93), processed meat (OR: 2.03; 95% CI: 1.30, 3.17), well-done red meat (OR: 2.19; 95% CI: 1.34, 3.60), and the HCA 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQX; OR: 2.48; 95% CI: 1.49, 4.16) were associated with increased risk of SSLs in comparison to the lowest quartile intake. Conclusions High intakes of red and processed meats are strongly and especially associated with SSL risk and part of the association may be due to HCA intake. Future studies should evaluate other mechanism(s) and the potential for primary prevention.

Epidemiology and risk factors of colorectal cancer in China

“…Red meat contains large amounts of heme iron, which destroys DNA and catalyzes the formation of cytotoxic aldehydes. Meat is also typically cooked at high temperatures, which can lead to the formation of carcinogens, such as heterocyclic amines and polycyclic aromatic hydrocarbons ( 33 ). China’s socioeconomic development led to a nearly 3-fold increase in meat consumption, from 29.6 million tons in 1990 to 87.6 million tons in 2013, with an average annual growth rate of 4.8%.…”

Diet derived polycyclic aromatic hydrocarbons and its pathogenic roles in colorectal carcinogenesis

“…Many studies linked their modified FFQ to mutational databases to derive levels of B[a]P taken through the diet (Cross et al, 2010;Ferrucci et al, 2009;Miller et al, 2013;Mosley et al, 2020;Sinha et al, 2005aSinha et al, , 2005b. Through the use of these modified FFQ coupled to mutagen databases, some studies have found no association with CRC risk (Cross et al, 2010;Ferrucci et al, 2009;Hofmann et al, 2013;Mosley et al, 2020;Shin et al, 2007), whilst others found B[a]P intake from the diet to be positively associated with rectal cancer (Miller et al, 2013), colorectal adenoma (CRA) (Sinha et al, 2005a), and adenomas of the descending and sigmoid colons (Sinha et al, 2005b). Although using a FFQ-mutagen database is an established method and holds significant advantages (i.e.…”

Association of Meat Subtypes With Colorectal Polyp Prevalence: Finding From the Lanxi Pre-colorectal Cancer Cohort in China

“…Additionally, another meta-analysis indicated that beef consumption was positively related to a higher polyp risk (23). In the current analysis, we found a marginal association for processed red ] was strongly and positively related to sessile serrated lesion risk, and the association may partially be due to heterocyclic amine (HCA) intake (24). HCAs are produced during meat cooking at high temperatures, such as pan-frying, grilling, or barbecuing, and their reactive metabolites may cause DNA damage.…”

“…Owing to the fact that the poultry with skin may be more grilled than poultry without skin, the higher level of HCA might be present in the poultry with skin (40). Moreover, it was suggested that HCA intake could increase the risk of the sessile serrated lesion [OR (95% CI): 2.48 (1.49-4.16)] in the Tennessee Colorectal Polyp Study (24). A case-control study found that poultry meat consumption had a positive association with the prevalence of colon cancer among Moroccan men [OR (95% CI): 1.27 (1.01-1.59)] (41).…”