Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: implications for colorectal cancer risk
Lewin MH, Bailey N, Bandaletova T, Bowman R, Cross AJ, Pollock J, Shuker DE, Bingham SA
Cancer research · 152 citas
Etiquetas de revisión
Alimentación controladaMezcla carne procesada con no procesadaSolo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas, más trabajo en animales o laboratorio
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Medical Research Council
Según 1 financiador declarado.
Publicación
- Publicado
- 2006-02-01 · Cancer Res · vol. 66 · número 3 · págs. 1859–1865
- Editorial
- American Association for Cancer Research
- Citado
- 219 citas · más que el 97% de estudios similares · 5.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 46 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Carcinogens and Genotoxicity Assessment · Nutritional Studies and Diet · Meat and Animal Product Quality
- Palabras clave
- red meat, colorectal cancer risk, DNA adducts, endogenous nitrosation, high-fiber diet, vegetarian diet, alkylating agents, fecal biomarkers
- MeSH
- colon, ht29 cells, animals, rats, inbred f344, cattle, humans, rats, colorectal neoplasms, nitroso compounds, guanine, dna adducts, diet, risk factors, cross-over studies, diet, vegetarian, meat, female
8 autores
- Michelle Lewin🇬🇧Wellcome Trust; Medical Research Council
- Nina Bailey🇬🇧Wellcome Trust; Medical Research Council
- Tanya Bandaletova🇬🇧Wellcome Trust; Medical Research Council
- Richard Bowman🇬🇧Wellcome Trust; Medical Research Council
- Amanda Jane Cross🇬🇧Wellcome Trust; Medical Research Council
- J. R. A. Pollock
- David E. G. Shuker🇬🇧The Open University
- Sheila Anne Bingham🇬🇧Wellcome Trust; Medical Research Council
Resumen
El texto original del estudio, en el idioma en que se publicó.
Red meat is associated with increased risk of colorectal cancer and increases the endogenous formation of N-nitrosocompounds (NOC). To investigate the genotoxic effects of NOC arising from red meat consumption, human volunteers were fed high (420 g) red meat, vegetarian, and high red meat, high-fiber diets for 15 days in a randomized crossover design while living in a volunteer suite, where food was carefully controlled and all specimens were collected. In 21 volunteers, there was a consistent and significant (P < 0.0001) increase in endogenous formation of NOC with the red meat diet compared with the vegetarian diet as measured by apparent total NOC (ATNC) in feces. In colonic exfoliated cells, the percentage staining positive for the NOC-specific DNA adduct, O(6)-carboxymethyl guanine (O(6)CMG) was significantly (P < 0.001) higher on the high red meat diet. In 13 volunteers, levels were intermediate on the high-fiber, high red meat diet. Fecal ATNC were positively correlated with the percentage of cells staining positive for O(6)CMG (r(2) = 0.56, P = 0.011). The presence of O(6)CMG was also shown in intact small intestine from rats treated with the N-nitrosopeptide N-acetyl-N'-prolyl-N'-nitrosoglycine and in HT-29 cells treated with diazoacetate. This study has shown that fecal NOC arising from red meat include direct acting diazopeptides or N-nitrosopeptides able to form alkylating DNA adducts in the colon. As these O(6)CMG adducts are not repaired, and if other related adducts are formed and not repaired, this may explain the association of red meat with colorectal cancer.
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