Metabolic Evidence Rather Than Amounts of Red or Processed Meat as a Risk on Korean Colorectal Cancer
Kim E, Lee JS, Kim E, Lee MA, Fonteh AN, Kwong M, Cho YH, Lee UJ, Yang M
Metabolites · 5 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
- Case-control study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Intake biomarkers
Who paid for it
- Funding
- Independent funding
- Government
- Ministry of Food and Drug Safety
- Government
- the Ministry of Food and Drug Safety
- Grants
- Ministry of Food and Drug Safety (17162MFDS040)
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2021-07-16 · Metabolites · vol. 11 · issue 7 · p. 462
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 6 citations · more than 69% of similar papers · 0.6× the field average
- References
- 43 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Cancer, Lipids, and Metabolism · Metabolomics and Mass Spectrometry Studies
- Keywords
- Red meat, Colorectal cancer, Chemistry, Malondialdehyde, Food science, Urinary system, Urine, Blood lipids, DNA adduct, Lipid oxidation, Cancer, Internal medicine, Biochemistry, Carcinogen, Oxidative stress, Medicine, Cholesterol, Antioxidant
9 authors
From US, KR
- Eunbee Angela KimMassachusetts College of Pharmacy and Health Sciences; Sookmyung Women's University
- Joon Seok Lee
- Eun Jae KimMassachusetts College of Pharmacy and Health Sciences; Sookmyung Women's University
- Myung Ah LeeThe Catholic University of Korea Seoul St. Mary's Hospital; Catholic University of Korea
- Alfred Nji FontehHuntington Medical Research Institutes
- Michael KwongHuntington Medical Research Institutes
Abstract
The incidence of colorectal cancer (CRC) has increased in Korea, a newly-industrialized Asian country, with the dramatic increase of meat intake. To assess the risks of red or processed meat consumption on CRC, we performed a case-control study with biological monitoring of urinary1-OHP, PhIP, and MeIQx for the meat exposure; dG-C8 MeIQx and dG-C8 PhIP for HCA-induced DNA adducts; and homocysteine and C-reactive protein (CRP) in blood as well as malondialdehyde (MDA) and 31fatty acids in urine for inflammation and lipid alteration. We further analyzed global DNA methylation and expression of 15 CRC-related genes. As a result, the consumption of red or processed meat was not higher in the cases than in the controls. However, urinary MeIQx and PhIP were associated with the intake of red meat and urinary 1-OHP. MDA and multiple fatty acids were related to the exposure biomarkers. Most of the 31 fatty acids and multiple saturated fatty acids were higher in the cases than in the controls. Finally, the cases showed upregulation of PTGS2, which is related to pro-inflammatory fatty acids. This study describes indirect mechanisms of CRC via lipid alteration with a series of processes including exposure to red meat, alteration of fatty acids, and relevant gene expression.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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