The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort

Abstract

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.

Cross-national analysis about the difference of histopathological management in Tis and T1 colorectal cancer between Japan and Korea

“…In Korea, people seem to prefer consuming meat more than Japan. According to the 2015 Korea National Health and Nutrition Examination Survey, the average Korean consumes approximately 109.4 g of red meat per day, which is nearly three times higher than rates seen 30 years ago 7) . On the other hand, a Japanese study showed that average red meat consumptions of Japanese people were 51.5-68.4 g/day for men and 19.8-28.1 g/day for women 8) .…”

Caveats for the Good and Bad of Dietary Red Meat

“…Therefore, augmentation of the natural antioxidant defense systems through exogenous antioxidants provided by fruits and vegetables can favorably prevent or modulate such biological damage [8], including oxidative stress initiated by iron or heme iron entities. Likewise, the benefits of supplementing diets with polyphenolic nutraceuticals would be through the efficacious modulation of the antioxidant capacity of microbiota [55,56].…”

“…In an in vitro study using enterobacteria to determine the effects of hemin and heating temperature on the mutagenicity and lipid oxidation of pork cooked with batters, researchers found increasing heating temperatures from 60 °C to 80 °C increased mutagenicity and lipid oxidation [56]. Also, the antioxidant activity of batter decreased with the increasing temperature; however, this was followed by an increase in antioxidant activity with mutagenicity gradually decreased as in vitro digestion continued.…”

Artificial Intelligence Assisted Ultrasonic Extraction of Total Flavonoids from Rosa sterilis

“…Flavonoids are divided into chalcone, flavonoids, flavonols, dihydroflavonols, anthocyanins and proanthocyanidins (Figure 2). They play a key role in anti-oxidation [7,8] and are anti-inflammatory [9,10], anti-virus [11,12], antibacterial [13,14], anti-tumor [15,16], UV resistant [17], and plant growth and reproduction [18,19]. They are important substances in drugs and personal care products.…”