4 ms·

Have always been wondering about the supposed actual mechanism of how any meat would lead to colon cancer more/easier/likelier than fibrous foodstuffs, given th

by dualogy 10y ago

Have always been wondering about the supposed actual mechanism of how any meat would lead to colon cancer more/easier/likelier than fibrous foodstuffs, given that it is fibers that tend to end up in the colon whereas meat tends to be entirely liquefied in the stomach (not just softened and mashed as most plant foods are) and the resulting liquid near-on fully absorbed in the small intestines. Especially as the colon's entire purpose is to hold refuse and foreign substances. So somehow a few drops of leftover meat-liquid micro/macronutrients create more damage than roughage and seeds and such? Curious to hear from the better-informed non-epidemiologists out there ;)

autokad 10y ago
possibly acids making it from the stomach to the colon?
desdiv 10y ago
>There are several potential reasons to explain how red and processed meat may cause bowel cancer. Red meat contains a compound which gives it’s red colour, haem, which promotes the formation of potentially carcinogenic N-nitroso compounds. In addition when red meat is cooked at high temperatures, this results in the production of compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) that can cause bowel cancer in people with a genetic predisposition. In addition processed red meat has nitrites, as well as nitrates added to it as preservatives and these are thought to cause cancer. Processing also changes the nature of the meat, which may play a role in its link to cancer. http://www.wcrf.org/int/blog/articles/2015/10/red-meat-and-bowel-cancer-risk-how-strong-evidence http://www.wcrf.org/int/blog/articles/2015/10/red-meat-and-b...
- dualogy 10y ago
  Interesting theories! And appropriately cautiously formulated, too.. a lot more to actually investigate then: > how red and processed meat may cause bowel cancer > compounds that can cause bowel cancer in people with a genetic predisposition > nitrites, as well as nitrates and these are thought to cause cancer > which may play a role in its link to cancer.
- TheSpiceIsLife 10y ago
  Do you know if steamed or boiled meats generate HAs and PAH? I've know about both for a while and switched to only eating meat I've steamed or boiled.
scythe 10y ago
http://cancerpreventionresearch.aacrjournals.org/content/4/2/177.short http://cancerpreventionresearch.aacrjournals.org/content/4/2... >The mechanism is not known, but heme iron has a catalytic effect on (i) the endogenous formation of carcinogenic N-nitroso compounds and (ii) the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation. A review of evidence supporting these hypotheses suggests that both pathways are involved in heme iron toxicity The irony is, of course, heme iron is the highest bioavailability form of iron, and is one of the main reasons to consume meat in the first place: http://europepmc.org/abstract/med/3290310 http://europepmc.org/abstract/med/3290310 > Food iron is classified as heme or nonheme. Approximately half of the iron in meat, fish, and poultry is heme iron. Depending on an individual's iron stores, 15% to 35% of heme iron is absorbed. Food contains more nonheme iron and, thus, it makes the larger contribution to the body's iron pool despite its lower absorption rate of 2% to 20%.

by dualogy 10y ago

autokad 10y ago

possibly acids making it from the stomach to the colon?

desdiv 10y ago

>There are several potential reasons to explain how red and processed meat may cause bowel cancer. Red meat contains a compound which gives it’s red colour, haem, which promotes the formation of potentially carcinogenic N-nitroso compounds. In addition when red meat is cooked at high temperatures, this results in the production of compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) that can cause bowel cancer in people with a genetic predisposition. In addition processed red meat has nitrites, as well as nitrates added to it as preservatives and these are thought to cause cancer. Processing also changes the nature of the meat, which may play a role in its link to cancer. http://www.wcrf.org/int/blog/articles/2015/10/red-meat-and-bowel-cancer-risk-how-strong-evidence http://www.wcrf.org/int/blog/articles/2015/10/red-meat-and-b...

dualogy 10y ago
Interesting theories! And appropriately cautiously formulated, too.. a lot more to actually investigate then: > how red and processed meat may cause bowel cancer > compounds that can cause bowel cancer in people with a genetic predisposition > nitrites, as well as nitrates and these are thought to cause cancer > which may play a role in its link to cancer.
TheSpiceIsLife 10y ago
Do you know if steamed or boiled meats generate HAs and PAH? I've know about both for a while and switched to only eating meat I've steamed or boiled.

scythe 10y ago

http://cancerpreventionresearch.aacrjournals.org/content/4/2/177.short http://cancerpreventionresearch.aacrjournals.org/content/4/2... >The mechanism is not known, but heme iron has a catalytic effect on (i) the endogenous formation of carcinogenic N-nitroso compounds and (ii) the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation. A review of evidence supporting these hypotheses suggests that both pathways are involved in heme iron toxicity The irony is, of course, heme iron is the highest bioavailability form of iron, and is one of the main reasons to consume meat in the first place: http://europepmc.org/abstract/med/3290310 http://europepmc.org/abstract/med/3290310 > Food iron is classified as heme or nonheme. Approximately half of the iron in meat, fish, and poultry is heme iron. Depending on an individual's iron stores, 15% to 35% of heme iron is absorbed. Food contains more nonheme iron and, thus, it makes the larger contribution to the body's iron pool despite its lower absorption rate of 2% to 20%.