红肉及加工肉制品与癌症风险关系的研究进展

世界卫生组织分支部门——国际癌症研究机构(International Agency for Research on Cancer,IARC)近期发表调查报告,将加工肉制品及红肉分别列为1类致癌物和2A类致癌物。此说法的严谨性和科学性受到世界畜产品加工研究者的质疑。红肉本身不会致癌,并且肉中含有许多营养物质(蛋白质、脂肪、维生素和微量营养素等),具有重要的生理作用,为维持人体健康提供了营养和能量来源。本文综述了红肉及加工肉制品与癌症关系的研究结果,肉中可能存在的有害物质及其控制,肉中主要的营养成分及其生理作用以及关于红肉及加工肉制品合理膳食的建议。     

过量摄入红肉及加工肉类对人体致癌风险的研究进展

世界癌症研究基金会(International Agency for Research on Cancer,IARC)报告指出,过多摄入红肉会增加患癌症的风险,但是否有足够令人信服的证据证明呢?本文对近年来有关红肉摄入对人类患肺癌、前列腺癌、乳腺癌、结/直肠癌、膀胱癌、食道癌和胃癌的风险等国外文章进行综述。研究表明,没有人体量-效关系实验等证据证明癌症与食用红肉和加工肉有直接关系,但大量摄入红肉、高温及炸制红肉,患某些癌症的风险会相对增加,还伴随着其他致癌因素,如吸烟、酗酒、癌症家族史、遗传变异等。此结果是否适应我国人群,尚有待进一步研究确证。预防癌症的有效途径为降低或控制红肉过量摄入,采用科学的烹饪和加工方法,戒烟及少饮酒,多摄入新鲜蔬菜、水果等平衡膳食。     

红肉、加工肉制品及饮食文化与癌症关系浅析

本文整理综述了红肉、加工肉制品与癌症的关系。并从客观的角度对红肉与加工肉制品致癌的危险性、认为红肉与加工肉制品致癌的科学性、国外的饮食文化及红肉、加工肉制品食用习惯、我国红肉和加工肉制品的消费与发达国家的差距、红肉和加工肉制品的消费与癌症几方面分别论述,为读者提供关于这一问题客观辩证的参考。     

红肉的健康风险与特殊营养功用

综合分析红肉消费与人类健康关系方面的研究资料,认为肉类本身不是导致发病几率增加的原因,而可能是伴随着肉类的消费,与摄入的脂肪以及对肉进行烹调、加工处理过程中形成的致癌物质有关。同时发现,研究方法的局限性影响红肉消费对健康与疾病的关系。此外,肉中也存在具有抗癌作用及特殊营养功效的成分。适量消费红肉并调节与其他食物成分的平衡对预防癌症、保持长期健康有重要意义。     

红肉及加工肉制品与结直肠癌风险关系的研究进展

近年来我国结直肠癌的发病率和死亡率逐年上升。据研究,结直肠癌发生率的升高可能与红肉及加工肉制品消费的增长具有一定相关性,但该关联性一直存在争议。为此,本文分析了现阶段研究红肉及加工肉制品与结直肠癌相关性的方法及其局限性,并综述了与红肉及加工肉制品相关的潜在结直肠癌致病因素,为确定结直肠癌及其他癌症与红肉及加工肉制品之间的关系提供了新的思路。     

红肉与加工肉制品致癌风险及风险评估研究进展

红肉及加工肉制品的致癌之说成为世界性的热点话题。本文介绍了近年来许多研究者关于红肉及加工肉制品与结/直肠癌、乳腺癌、前列腺癌、胃癌、肝癌等的相关性研究调查结果,发现存在不一致的结论。揭示了用于评价红肉及加工肉制品的健康危险度衡量法的不足之处,总结并介绍红肉及加工肉制品中N-羟乙酰神经氨酸、4-羟基-2-壬烯醛、杂环胺、多环芳烃和血红素铁等需要注意的风险物质,指导人们理性看待国际癌症研究机构关于红肉及加工肉制品发出的致癌警告,平衡膳食,取其利而避其害。     

红肉消费的弊与利

红肉是人们膳食的重要组成部分,是优质蛋白质和多种重要营养素的来源。红肉消费与人类健康方面的研究报道很多,但结论各不相同。本文综述了近几年关于红肉消费与癌症和心血管疾病发病率、红肉中多不饱和脂肪酸、共轭亚油酸和其他重要营养素对人类健康的作用方面的报道,并对肉类消费的利与弊进行了分析。     

红肉、N-羟乙酰神经氨酸与癌症关系的研究进展

世界癌症研究基金会报告指出,过多摄入红肉会增加患癌症的风险,红肉可能是导致某些癌症的原因之一。有研究得出,摄入红肉后身体内产生的一种唾液酸--N-羟乙酰神经氨酸（N-glycolylneuraminic acid,Neu5Gc）可能与癌症的发生有关。本文从红肉与癌的关系,引出对Neu5Gc的讨论,从它的结构、来源、生理功能到临床应用价值,最后是与癌症可能的机制讨论,并重申它的研究价值。     

高效液相色谱-荧光检测法测定红肉及其加工肉中唾液酸含量

采用高效液相色谱-荧光检测法对红肉及其加工肉中两种唾液酸N-乙酰神经氨酸(N-acetylneuraminic acid,Neu5Ac)和N-羟乙酰神经氨酸(N-glycolylneuraminic acid,Neu5Gc)进行定性和定量分析.利用单因素试验对衍生化与样品酸解条件进行优化,并借助超声缩短酸解时间.结果表...     

植物蛋白肉的原料开发、加工工艺与质构营养特性研究进展

植物蛋白肉以植物蛋白质为主要原料,通过重塑蛋白质的解离聚合行为形成类肉纤维结构,同时添加油脂、色素、粘合剂等非动物来源食品配料,加工定制出接近真实动物肉的形态色泽与风味口感。由于能够有效解决肉类供应不足问题,食品安全性高、生产方式绿色可持续,植物蛋白肉作为肉类替代食品发展迅猛,受到食品工业的广泛关注。本文将对植物蛋白肉所用的蛋白质等原料组成、挤压法等加工工艺开发以及成型产品的质构特性与营养组分研究进行综述,以期为国内植物蛋白肉的生产研发与应用推广提供参考。     

多角度剖析世界卫生组织关于肉类致癌结论的不科学性

该文在现有文献调研的基础上,从多个视角剖析国际癌症研究机构(International Agency for Research on Cancer,IARC)的红肉和加工肉制品致癌声明可能存在的不科学性,并在较为科学的角度提出对肉类和癌症这个话题的一些看法和建议。该文提出现有的流行病学研究方法在数据来源上存在较多值得商榷的地方:如观察性研究的不足和统计分析方法中的缺陷,提出将来的研究可以引入一些高新的方法如器官芯片技术,从而建立真正严格意义上的人体剂量-效应模型。同时,该文指出IARC的这份声明在说明"危害"时,忽略"风险"是不科学的,应引入国际上公认的权威的风险评估研究体系来对红肉和加工肉制品致癌这个问题进行评估,才能更好地决策。在肉制品加工方面,作者指出需在技术和理念上共同突破,从而加快新型健康功能性肉制品如替代肉和防癌、抗癌肉制品的开发和生产,同时继续开发新兴的快速无损检测技术来实现肉品质量和安全的全面检测。此外,还需要加强肉品企业、科研机构和消费者之间的交互沟通。     

Consumption of Red/Processed Meat and Colorectal Carcinoma: Possible Mechanisms Underlying the Significant Association

Epidemiology and experimental studies provide an overwhelming support of the notion that diets high in red or processed meat accompany an elevated risk of developing pre-neoplastic colorectal adenoma and frank colorectal carcinoma (CRC). The underlying mechanisms are disputed; thus several hypotheses have been proposed. A large body of reports converges, however, on haem and nitrosyl haem as major contributors to the CRC development, presumably acting through various mechanisms. Apart from a potentially higher intestinal mutagenic load among consumers on a diet rich in red/processed meat, other mechanisms involving subtle interference with colorectal stem/progenitor cell survival or maturation are likewise at play. From an overarching perspective, suggested candidate mechanisms for red/processed meat-induced CRC appear as three partly overlapping tenets: (i) increased N-nitrosation/oxidative load leading to DNA adducts and lipid peroxidation in the intestinal epithelium, (ii) proliferative stimulation of the epithelium through haem or food-derived metabolites that either act directly or subsequent to conversion, and (iii) higher inflammatory response, which may trigger a wide cascade of pro-malignant processes. In this review, we summarize and discuss major findings of the area in the context of potentially pertinent mechanisms underlying the above-mentioned association between consumption of red/processed meat and increased risk of developing CRC.     

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern. Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest. Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing. The oxidation of protein, which is a major component in meat systems, has received less attention. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by‐products of oxidative stress. Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed. Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation. Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality. This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health.     

对世界卫生组织将红肉和肉制品列为致癌物报告的质疑

针对近日世界卫生组织将加工肉制品列为1类致癌物,将红肉列为2A类致癌物,本文在对400余篇密切相关的论文进行详细分析的基础上,对加工肉制品和红肉中可能存在的致癌风险因子进行了分析和研判。现有研究表明,加工肉制品中亚硝胺、杂环胺及多环芳烃等有害物的含量极低,在正常摄入量条件下远低于致癌剂量;红肉中富含人体必需的铁、锌、硒、VB_(11)和VB_(12)等营养物质,正常摄入对保持机体健康具有重要意义。但由于经济、饮食文化、生活习惯等因素的影响,长期过量摄入任何食物,包括加工肉制品和红肉,都可能会对健康造成不良影响。世界卫生组织所依据的流行病学研究结果缺乏严谨的人体量效关系研究,且研究结果并不一致;也没有足够动物实验表明红肉和加工肉制品致癌。因此,我们认为世界卫生组织将加工肉制品列为1类致癌物缺乏充分证据、以偏概全,将"红肉"列为2A类致癌物缺乏证据、不负责任,建议撤销。     

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an in-depth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.