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Urothelial and Urethral Cancer
Published in Karl H. Pang, Nadir I. Osman, James W.F. Catto, Christopher R. Chapple, Basic Urological Sciences, 2021
Ibrahim Jubber, Karl H. Pang, James W.F. Catto
Carcinogenic components are combustion products:Arylamines (particularly 4-aminobiphenol).Polycyclic aromatic hydrocarbons.N-nitroso compounds.Heterocyclic amines.Various epoxides.
Indian Diet and Cancer Prevention
Published in Sheeba Varghese Gupta, Yashwant V. Pathak, Advances in Nutraceutical Applications in Cancer, 2019
Vasudha Pritipaul, Asra Sami, Sheeba Varghese Gupta
Heterocyclic amines (HCAs) are potent mutagenic compounds found in cooked meats. These compounds are formed from the reaction of creatine and creatinine, amino acids, and sugar [24]. The higher the temperature used to cook the meat and longer cooking time creates more HCAs in meat. The most mass-abundant HCAs detected in meat are 2-amino-1-methyl-6-phenylimidazo (4,5-b) pyridine (PhIP) and 2-amino-3,8-dimethylimidazo (4,5-f) quinoxaline (MeIQx). These HCAs are also the most readily absorbed in the body [25].
Gastrointestinal Cancer and Complementary Therapies
Published in Mary J. Marian, Gerard E. Mullin, Integrating Nutrition Into Practice, 2017
Diet has the ability to increase and decrease risk for CRC development. Diets high in fat and low in fiber have illustrated associations with increased CRC risk, particularly increased intake of red meats such as beef, pork, or lamb, as well as saturated fats. The heterocyclic amines formed by cooking meat and fish at high temperatures may be a contributor to CRC development (Singh and Fraser, 1998). The excess fat causes more bile acid secretion into the intestine that could change the bacteria in the intestine, possibly leading to cell damage and tumor growth (Reddy et al., 1992). Heme iron commonly found in beef, chicken, turkey, veal, and/or fish is positively correlated to colonic polyps, adenomas, and CRC (Kuhnle and Bingham, 2007).
Diet and Genetic Risk Factors of Colorectal Cancer in Palestine: A Case-Control Study
Published in Nutrition and Cancer, 2022
The logistic model showed that consumption of two or more meals of grilled meat in one week was significantly associated with a 4-fold increase in odds of CRC. This result is consistent with the findings of studies carried out in several Eastern Mediterranean countries (20), including Saudi Arabia (3), Kuwait (24), Jordan (25), and other countries worldwide (26–29), which showed a significant association between red meat consumption and CRC risk. A meta-analysis of 13 prospective studies showed an increase of 22% in CRC risk associated with high red meat consumption compared with low consumption (30). Several biological mechanism models justified this association. It is not clear whether the CRC risk is associated with the amount of red meat consumption per se or with specific meat cooking practices (31, 32). A case-control study of colorectal adenomas conducted at the National Naval Medical Center showed that red meat cooked until well done/very well done and/or by high-temperature cooking techniques such as grilling may produce carcinogens and mutants such as aromatic hydrocarbons or amines (32). Cooking meat at high temperatures results in the production and release of free radicals such as heterocyclic amines and polycyclic aromatic hydrocarbons which are believed to be carcinogenic (33). In addition, high-fat diets, especially of animal origin, and fat peroxidation process outcome in the inferential epithelium may cause intestinal inflammation that plays a role in malignancy development (34).
Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape
Published in Nutrition and Cancer, 2022
Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab, Michael Fenech
Several studies have reported on heterocyclic amines in Asian diet. Recently a study in China showed that high HAAs were found in fast food meat product, linking them with cancer risk based on the consumption of such foods (43). HAA was also reported in traditional meat products. In their study, the animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates (43). Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine indicative that choice of raw materials and optimization of ingredients in the recipe should become a critical point to control the HAAs formation in marinated meats. Further study in China showed a mixed effect of synergistic and antagonistic effect of formation of HAAs with phenolic compounds (44). Another study investigated effect of HAA formation depending on frying time, method and temperature (45). It was found that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), licorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant.
Genomics of Detoxification: How Genomics can be Used for Targeting Potential Intervention and Prevention Strategies Including Nutrition for Environmentally Acquired Illness
Published in Journal of the American College of Nutrition, 2020
Sharon R. Hausman-Cohen, Lee J. Hausman-Cohen, Grant E. Williams, Carol E. Bilich
Some of the compounds metabolized by CYP1B1 include polycyclic aromatic hydrocarbons (PAHs), which have multiple benzene rings hooked together in their backbone. PAH exposure comes from the combustion of coal, oil and other biofuels (even from the burning of wood and other organic materials) (53). In first world countries where people do not tend to cook over coal or wood burning stoves, exposure comes from smoke (including secondhand smoke) as well as from grilling and smoking meat (54). Heterocyclic amines (HAAs) contain a benzene ring and a nitrogen (amine) containing group. Niacin (vitamin B3) is a heterocyclic amine, but carcinogenic heterocyclic amines are generally formed when protein foods (meats, etc.) are cooked at a high temperature (55). An abundance of heterocyclic amines are also released from tobacco when it is smoked (56).