Red Meat and Colorectal Cancer: Exploring the Potential HCA Connection.

Abstract

Epidemiological studies have found that eating red meat, especially if it is grilled or processed, is associated with increased risk for colorectal cancer. 1 Heterocyclic amines (HCAs) and other cooking-related mutagens in meat are among several possible culprits that trigger carcinogenesis. In a new study, researchers focused on consumption of three key HCAs in the human diet, known as MeIQx, DiMeIQx, and PhIP. Although estimated HCA intake was not associated with colorectal cancer overall, people classified as having the greatest intake of PhIP from red meat (but not white meat) had a slightly increased risk of proximal colon cancers, which include tumors of the cecum and the ascending and transverse colon. 2