In-depth Biological Monitoring to Estimate Effects of Red or Processed Meat on Colorectal Cancer
Lee JS, Kim E, Lee UJ, Lee MA, Um AS, Lee HS, Yang M
Journal of Cancer · 0 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
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- Ministry of Food and Drug Safety
- Government
- Korea Basic Science Institute
Based on 2 listed funder(s).
Publication
- Published
- 2026-01-14 · J Cancer · vol. 17 · issue 2 · pp. 395–403
- Publisher
- Ivyspring International Publisher
- Cited
- 0 citations · more than 5% of similar papers · 0.0× the field average
- References
- 0 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Carcinogens and Genotoxicity Assessment · Colorectal Cancer Screening and Detection · Nutritional Studies and Diet
- Keywords
- Red meat, Processed meat, Colorectal cancer, Malondialdehyde, Oxidative stress, White meat, Meat packing industry
7 authors
From KR, AU
- Joon Seok LeeKyungpook National University; Agilent Technologies (Australia)
- Eunbee KimSookmyung Women's University
- Un Jae Lee
- Myung-Ah LeeThe Catholic University of Korea Seoul St. Mary's Hospital; Catholic University of Korea
- Ae-son UmHanyang University
- Hyun-Shik LeeKyungpook National University
Abstract
Background: The intake of red or processed meat remains controversial as a crucial factor for CRC. Thus, we performed in-depth biological monitoring. Methods: We performed a case- control study and analyzed various exposure and response biomarkers including 1-OHP, MeIQx, and PhIP, and malondialdehyde (MDA), and heterocyclic amine (HCA)-DNA adducts in Korean cases and controls (N = 218). Results: They consumed 53.4 ± 74.0 g/day of red meat and 1.1 ± 3.7 g/day of processed meat. The CRC presence was associated with sex, BMI, tobacco smoking, alcohol drinking, cooking method of meat, and vegetable consumption, rather than red or processed meat intake. The levels of MDA were positively associated with those of 1-OHP, MeIQx, or PhIP. The sum of 1-OHP, MeIQx, and PhIP was associated with the levels of HCA-DNA adducts and cooking method of meat. In addition, the above biomarkers for CRC were associated with each other. However, most of these biomarkers were not higher in CRC patients than those in controls. Conclusion: The present in-depth biological monitoring provides that red or processed meat may induce oxidative stress; however, present intake of the meat and the intake-related oxidative stress may not affect CRC prevalence among the Korean population, who consume less meat than Westerners.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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.