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Recent Perspectives on Meat Consumption and Cancer Proliferation.

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Title: Recent Perspectives on Meat Consumption and Cancer Proliferation.
Authors: Momal, Ushna1 (AUTHOR), Naeem, Hammad1 (AUTHOR), Aslam, Farhan2 (AUTHOR), Shahbaz, Muhammad1 (AUTHOR), Imran, Muhammad3 (AUTHOR), Hussain, Muzzamal4 (AUTHOR) muzzamalhussain24@gcuf.edu.pk, Ahmad, Awais4 (AUTHOR), Memon, Anjuman Gul5 (AUTHOR), Mujtaba, Ahmed6 (AUTHOR), Atif, Muhammad7 (AUTHOR), Mehmood, Tahir8 (AUTHOR), Yehuala, Tadesse Fenta9 (AUTHOR) tadeyfenta@gmail.com, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com
Source: Journal of Food Processing & Preservation. 3/20/2025, Vol. 2025, p1-27. 27p.
Subjects: Advanced glycation end-products, Polycyclic aromatic hydrocarbons, Dietary fiber, Aromatic amines, Meat, Lungs
Abstract: Red and processed meat consumption has been associated with a higher risk of developing several types of cancer such as colorectal, prostate, breast, lung, and pancreatic cancers according to a recent investigation by multiple in vivo and in vitro studies. This association is linked with the presence of many carcinogens in the meat or produced during the process of preparation of meat products. Critical analysis was conducted on studies concerning the carcinogenic effects of red and processed meat molecules. There are specific molecules that have been identified to cause or promote cancer including N‐nitroso compounds, heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), and N‐glycolylneuraminic acid. Processed meat contains a high level of nitrosyl‐heme and reactive intermediates is considered more carcinogenic than unprocessed red meat. This review provides a comprehensive overview of the processes through which these compounds cause carcinogenicity through alteration of DNA, oxidative stress, and inflammation responses that lead to tumorigenesis. Methods of preparation also help in controlling the extent to which the end results contain carcinogenic elements in meat. Grilling and frying produce larger amounts of HAAs and PAHs as compared with boiling and sous vide cooking. The review highlights the importance of public health initiatives to reduce cancer risks linked to meat consumption. These emphasize avoidance of processed meats, safer cooking approaches, and increasing the diet with fiber or antioxidants. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubType: Academic Journal
PubTypeId: academicJournal
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  Group: Ti
  Data: Recent Perspectives on Meat Consumption and Cancer Proliferation.
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  Data: <searchLink fieldCode="AR" term="%22Momal%2C+Ushna%22">Momal, Ushna</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Naeem%2C+Hammad%22">Naeem, Hammad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Aslam%2C+Farhan%22">Aslam, Farhan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shahbaz%2C+Muhammad%22">Shahbaz, Muhammad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Imran%2C+Muhammad%22">Imran, Muhammad</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hussain%2C+Muzzamal%22">Hussain, Muzzamal</searchLink><relatesTo>4</relatesTo> (AUTHOR)<i> muzzamalhussain24@gcuf.edu.pk</i><br /><searchLink fieldCode="AR" term="%22Ahmad%2C+Awais%22">Ahmad, Awais</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Memon%2C+Anjuman+Gul%22">Memon, Anjuman Gul</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mujtaba%2C+Ahmed%22">Mujtaba, Ahmed</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Atif%2C+Muhammad%22">Atif, Muhammad</searchLink><relatesTo>7</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mehmood%2C+Tahir%22">Mehmood, Tahir</searchLink><relatesTo>8</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yehuala%2C+Tadesse+Fenta%22">Yehuala, Tadesse Fenta</searchLink><relatesTo>9</relatesTo> (AUTHOR)<i> tadeyfenta@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Hebishy%2C+Essam%22">Hebishy, Essam</searchLink> (AUTHOR)<i> ehebishy+eic@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 3/20/2025, Vol. 2025, p1-27. 27p.
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  Data: <searchLink fieldCode="DE" term="%22Advanced+glycation+end-products%22">Advanced glycation end-products</searchLink><br /><searchLink fieldCode="DE" term="%22Polycyclic+aromatic+hydrocarbons%22">Polycyclic aromatic hydrocarbons</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+fiber%22">Dietary fiber</searchLink><br /><searchLink fieldCode="DE" term="%22Aromatic+amines%22">Aromatic amines</searchLink><br /><searchLink fieldCode="DE" term="%22Meat%22">Meat</searchLink><br /><searchLink fieldCode="DE" term="%22Lungs%22">Lungs</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Red and processed meat consumption has been associated with a higher risk of developing several types of cancer such as colorectal, prostate, breast, lung, and pancreatic cancers according to a recent investigation by multiple in vivo and in vitro studies. This association is linked with the presence of many carcinogens in the meat or produced during the process of preparation of meat products. Critical analysis was conducted on studies concerning the carcinogenic effects of red and processed meat molecules. There are specific molecules that have been identified to cause or promote cancer including N‐nitroso compounds, heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), and N‐glycolylneuraminic acid. Processed meat contains a high level of nitrosyl‐heme and reactive intermediates is considered more carcinogenic than unprocessed red meat. This review provides a comprehensive overview of the processes through which these compounds cause carcinogenicity through alteration of DNA, oxidative stress, and inflammation responses that lead to tumorigenesis. Methods of preparation also help in controlling the extent to which the end results contain carcinogenic elements in meat. Grilling and frying produce larger amounts of HAAs and PAHs as compared with boiling and sous vide cooking. The review highlights the importance of public health initiatives to reduce cancer risks linked to meat consumption. These emphasize avoidance of processed meats, safer cooking approaches, and increasing the diet with fiber or antioxidants. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfpp/6567543
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      – Code: eng
        Text: English
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        PageCount: 27
        StartPage: 1
    Subjects:
      – SubjectFull: Advanced glycation end-products
        Type: general
      – SubjectFull: Polycyclic aromatic hydrocarbons
        Type: general
      – SubjectFull: Dietary fiber
        Type: general
      – SubjectFull: Aromatic amines
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      – SubjectFull: Meat
        Type: general
      – SubjectFull: Lungs
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      – TitleFull: Recent Perspectives on Meat Consumption and Cancer Proliferation.
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              M: 03
              Text: 3/20/2025
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              Y: 2025
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