The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds
Bulanda S, Lau K, Nowak A, Łyko-Morawska D, Kotylak A, Janoszka B
Nutrients · 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
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- Śląski Uniwersytet Medyczny
- University or hospital
- Medical University of Silesia
- Grants
- Śląski Uniwersytet Medyczny (PCN-2-076/K/2/I)
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2024-04-07 · Nutrients · vol. 16 · issue 7 · p. 1084
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 9 citations · more than 85% of similar papers · 2.1× the field average
- References
- 65 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Radiation Effects and Dosimetry · Carcinogens and Genotoxicity Assessment · Protein Hydrolysis and Bioactive Peptides
- Keywords
- Carcinogen, Processed meat, Food science, Cancer, Chemistry, Medicine, Environmental health, Internal medicine, Biochemistry
- MeSH
- humans, mouth neoplasms, carcinogens, mutagens, meat, carcinogenesis
6 authors
From PL
- Sylwia Bulanda · correspondingMedical University of Silesia
- Karolina LauMedical University of Silesia; University of Silesia in Katowice
- Agnieszka J. NowakMedical University of Silesia
- Dorota Łyko-MorawskaMedical University of Silesia
- Anna KotylakThe Maria Sklodowska-Curie National Research Institute of Oncology
- Beata Janoszka · correspondingMedical University of Silesia
Abstract
The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world's research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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