Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption
Martin OCB, Naud N, Taché S, Debrauwer L, Chevolleau S, Dupuy J, Chantelauze C, Durand D, Pujos-Guillot E, Blas-Y-Estrada F, Urbano C, Kuhnle GGC, Santé-Lhoutellier V, Sayd T, Viala D, Blot A, Meunier N, Schlich P, Attaix D, Guéraud F, Scislowski V, Corpet DE, Pierre FHF
Cancer prevention research (Philadelphia, Pa.) · 19 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People, plus animal or lab work
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Independent funding
- Government
- Agence Nationale de la Recherche
- Government
- French National Agency of Research
- Grants
- Agence Nationale de la Recherche (ANR-10-ALIA-0014)
Based on 2 listed funder(s).
Publication
- Published
- 2018-06-28 · Cancer Prev Res (Phila) · vol. 11 · issue 9 · pp. 569–580
- Publisher
- American Association for Cancer Research
- Cited
- 29 citations · more than 90% of similar papers · 2.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 65 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Chromium effects and bioremediation
- Keywords
- Lipid peroxidation, Azoxymethane, Red meat, Carcinogen, Colorectal cancer, Feces, Food science, Chemistry, Oxidative stress, Mucin, Carcinogenesis, Malondialdehyde, Physiology, Cancer, Biology, Biochemistry, Internal medicine, Medicine
- MeSH
- feces, animals, rats, inbred f344, humans, mice, rats, colonic neoplasms, neoplasms, experimental, azoxymethane, heme, carcinogens, cross-over studies, lipid peroxidation, adult, middle aged, female, male, cooking, healthy volunteers, carcinogenesis, biomarkers, red meat
23 authors
From FR, GB
- Océane C. B. MartinUniversité Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- Nathalie NaudUniversité Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- Sylviane TachéUniversité Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- Laurent DebrauwerUniversité Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- Sylvie ChevolleauUniversité Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- Jacques DupuyUniversité Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
Abstract
Red meat is probably carcinogenic to humans (WHO/IARC class 2A), in part through heme iron-induced lipoperoxidation. Here, we investigated whether red meat promotes carcinogenesis in rodents and modulates associated biomarkers in volunteers, speculating that an antioxidant marinade could suppress these effects via limitation of the heme induced lipid peroxidation. We gave marinated or non-marinated beef with various degrees of cooking to azoxymethane-initiated rats, Min mice, and human volunteers (crossover study). Mucin-depleted foci were scored in rats, adenoma in Min mice. Biomarkers of lipoperoxidation were measured in the feces and urine of rats, mice, and volunteers. The organoleptic properties of marinated meat were tested. Fresh beef increased colon carcinogenesis and lipoperoxidation in rats and mice and lipoperoxidation in humans. Without an adverse organoleptic effect on meat, marinade normalized peroxidation biomarkers in rat and mouse feces, reduced peroxidation in human feces and reduced the number of Mucin-depleted foci in rats and adenoma in female Min mice. This could lead to protective strategies to decrease the colorectal cancer burden associated with red meat consumption. Cancer Prev Res; 11(9); 569-80. ©2018 AACR.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.