Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature Review.
Study Goal
The researchers aimed to evaluate the relationship between thermally processed meat consumption, carcinogenic compounds (PAHs and HAAs), and cancer risk, and explore the potential of antioxidants in spices and vegetables to reduce harmful compound formation.
Results Summary
The study found a positive association between diets high in processed meat and cancer incidence, particularly colon cancer. Antioxidants in spices and vegetables were identified as a simple way to reduce harmful compound synthesis in processed meat.
Population
Humans (general population, based on literature review).
Effective Dosage
Not specified
Duration
Not specified
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
Thermal treatment of high-protein food | increase | mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines | - | - | may lead to the formation of | #1 |
Frequent consumption of processed meat | increase | cancer | humans | - | was classified as directly carcinogenic | #2 |
consuming thermally processed meat containing carcinogenic compounds | increase | cancers | humans | - | versus a risk of | #3 |
diet | increase | the incidences of many cancers, especially colon cancer | - | - | positive relationship between | #4 |
the use of spices and vegetables as meat additives | decrease | reduced contents of harmful compounds | - | - | is a simple way to obtain dishes with | #5 |
These seasonings | decrease | HAA and PAH synthesis in food | - | - | influence the mechanism of | #6 |
exposing humans to PAHs and HAAs | increase | cancer tendency | humans | - | growing risk of a | #7 |
Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds | decrease | cancer prevention | - | - | could become a vital element of | #8 |
(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer as directly carcinogenic for humans. (2) Methods: A literature review was carried out based on a search of online databases for articles on consuming thermally processed meat containing carcinogenic compounds versus a risk of cancers in humans published between 2001 and 2021. (3) Results: A review of the current literature on the participation of PAHs and HAA in the formation of certain neoplasms indicates a positive relationship between diet and the incidences of many cancers, especially colon cancer. A simple way to obtain dishes with reduced contents of harmful compounds is the use of spices and vegetables as meat additives. These seasonings are usually rich in antioxidants that influence the mechanism of HAA and PAH synthesis in food. (4) Conclusions: As there is a growing risk of a cancer tendency because of exposing humans to PAHs and HAAs, it is extremely vital to find a simple way to limit carcinogenic compound synthesis in a processed proteinaceous food. Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds could become a vital element of cancer prevention programs.