红肉和基因多态性与结肠直肠癌关系的研究进展

Advances of relationship among red meat,gene polymorphisms and colorectal cancer

结肠直肠癌是全球第三大常见的恶性肿瘤,也是全球癌症相关死亡的第四大原因。肉类是人类健康的重要营养素,富含蛋白质、矿物质和维生素。红肉和加工肉的摄入被认为是危险的,因其具有致癌作用的风险性。红肉和加工肉类的致癌机制是通过其烹饪或加工过程中生成的致癌物质诱导DNA突变或产生细胞毒性,并且其致癌风险程度也受到宿主基因型的影响。本文以红肉和基因多态性两个因素综述其在结肠直肠癌中的致癌机制。

Colorectal cancer is the third most common malignancy and the fourth leading cause of cancer-related deaths worldwide.Meat is an important nutrient for human health,since it represents a huge source of proteins,minerals and vitamins.On the other hand,red and processed meat intake is considered dangerous because of its risk of carcinogenic effects.The carcinogenic mechanism of red meat and processed meat is the induction of DNA mutation or cytotoxicity by carcinogens produced during cooking or processing,and the degree of carcinogenic risk is also affected by the host genotype.In this paper,the carcinogenic mechanism of colorectal cancer is elucidated by two factors,red meat and gene polymorphism.