Journal of Carcinogenesis & Mutagenesis

Department of Medicine, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, United States

Publications

• Review Article   
  Relationships between Gut Microbiota, Red Meat Consumption and Colorectal Cancer
  Author(s): Mahamane Talphi Diakité*, Bréhima Diakité, Amadou Koné, Saidou Balam, Djeneba Fofana, Dramane Diallo, Yaya Kassogué, Cheick B Traoré, Bakarou Kamaté, Madani Ly, Mamadou Ba, Bourahima Koné, Almoustapha I Maiga, Chad Achenbach, Robert Murphy, Lifang Hou, Mamoudou Maiga, Djibril Ba and Jane Holl
  
  Excessive consumption of red and processed meat has been associated with a higher risk of developing colorectal cancer. There are many attempts to explain the risk of colorectal cancer associated with the consumption of red and processed meat: • The temperature cooking of meat such as grilling and smoking contribute to the formation of mutagenic compounds including heterocyclic amines and polycyclic aromatic hydrocarbons. • Heme iron in red meat is involved in the formation of N-nitroso compounds and lipid peroxidation products in the digestive tract. • Fatty red meat is involved in the production of secondary bile acids by the bacteria of the gut microbiota. Many of the products formed are genotoxic and can cause DNA damage and initiate carcinogenesis of colorectal cancer. Various mechanisms contributing to their genotoxic role h.. View more»
  

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