红肉与加工肉制品致癌风险及风险评估研究进展

Advances in Studies on Carcinogenic Risks Associated with Consumption of Red Meat and Processed Meat and Risk Measurement Methods

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。

Red meat and processed meat were recently considered as probably carcinogenic to humans, which has become a hot topic worldwide. Although many research efforts have been made to investigate the association of the consumption of red and processed meat with the risk of colorectal cancer, breast cancer, prostatic cancer, gastric cancer, and liver cancer, there are inconsistent conclusions found in the literature, revealing the methods used to measure the human health risks posed by the consumption of red meat and processed meant has some shortcomings. Many risky chemical substances present in red meat and processed meat, such as N-glycolylneuraminic acid, 4-hydroxy-2-nonenal, heterocyclic amines, polycyclic aromatic hydrocarbons, and heme iron, have been summarized in this paper. Therefore, this review may provides a rational perspective on how to understand the warning issued by the International Agency for Research on Cancer（IARC） about the carcinogenicity of the consumption of red meat and processed meat products, and provide guidance on how to have a wellbalanced diet containing meat and other foods to avoid the health hazards caused by improper diets.