Mira Petrovi},
Vojislav N. Peri{i}
Abstract
In the majority of cases, breast, large bowel, and prostate cancers seems to be possibly related to
dietary practices. International epidemiological surveillance studies demonstrated strong positive
association between increasaed meat consumption and malignancies in general. It appears that there
is positive correlation between high red and processed meat eating and colon cancer risk. In breast
cancer, there is an association with total meat intake and evidence of dose response. Possible mech-
anisms underlying these associations include the formation of heterocyclic amines in meat when
cooked/fried. They require acetylation by P450 enzyme. Individuals with fast-acetylating genotype
who eat high amount of meat may be of increased risk of large-bowel cancer. In the large bowel,
NH3 and N-nitroso compounds are derived from meat protein residues by colonic bacteria.This com-
pounds plus heterocyclic amines from the fried/cooked meat are inducers of chromosome mutations
in colorectal cancer. However, the type, amount, and cooking method of meat associated with
increased risk of cancer has yet to be eludicated. The effect of high level of meat on NH3 and N-
nitroso compounds output in the colon is not reduced by increasing the amount of fermentable car-
bohydrates in the diet.
Key Words:
meat,
cancer,
N-nitroso compounds.
Sa`etak
U ve}ini slucajeva karcinoma dojke, debelog creva i prostate postoji bliska povezanost sa na~inom
ishrane. Medjunarodna uporedjenja na~ina ishrane stanovni{tva pokazuju da postoji veza izmedju
oblilne ishrane mesom i malignih bolesti. ^ini se da posebno postoji veza izmedju ishrane bogate
crvenim mesom, mesnim preradjevinama i karcinoma debelog creva. Kada je re~ o karcinomu dojke
uo~ena je povezanost izmedju ukupne koli~ine konzumiranog mesa i njegovog nastanka. Mogu}i
mehanizam koji je ogvororan za ovakvu udru|enost je stvaranje heterocikli~nih amina prilikom ter-
micke obrade mesa. Heterocikli~ni amini zahtevaju acetilaciju preko enzima P450 te u osoba koje
su takozvani brzi acetilatori i koji jedu velike koli~ine mesa postoji logi~no objasnjenje nastanka
karcinoma kolona. NH3, N-nitrozo jedninjenja porekla mesa stvorena od strane bakterija u kolonu i
ranije pomenuti heterocikli~ni amini tokom pe~enja/kuvanja crvenog mesa su poznati potencijalni
mutageni ogvoroni za nastanak karcinoma kolona. NH3 je promotor od strane N-nitrozo jedinjenja
hemijski izazvanih karcinoma debelog creva. Posebno je pitanje veze tipa i koli~ine mesa, metoda
njegove pripreme i nastanka raka debelog creva. Pove}an unos nesvarljivih ugljenih hidrata hranom
ne smanjuje efekte mesa na ukupno stvoreni NH3 i N-nitrozo jedinjenja u kolonu.
Klju~ne re~i:
meso,
rak,
N-nitrozo jedinjenja.
Red-meat and cancer
Address correspondence to:
Professor Dr Vojislav N, Peri{i}, PhD,FRCPCH
Pediatric Department
Crawley General Hospital
West Green Drive
Crawley RH1 5RH
West Sussex, United Kingdom
© Gastroenterolo{ka sekcija SLD,
01757, 2003.
ARCH GASTROENTEROHEPATOL 2003; 22 (No 3 - 4): 84 - 87
Red-meat consumpation
and cancer risk
Ishrana crvenim mesom i rizik nastajanja
raka
(accepted December 15th, 2003)
Nutrition and alimentary tract
Ishrana i alimentarni trakt
University Children’s Hospital, Belgrade, Serbia.
