Recent Perspectives on Meat Consumption and Cancer Proliferation

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.