Et tüketimi ve kanser

Yıl 2012, Cilt: 28 Sayı: 2, 136 - 145, 01.04.2012

Lütfiye Ekici Osman Sağdıç Hasan Yetim

Öz

Dünyadaki kanser türlerinin birçoğunun tüketim alışkanlıkları ile ilişkili olduğu düşünülmektedir. Amerikan Kanser Araştırma Enstitüsü ve Dünya Kanser Araştırma Fonu tarafından uygun diyet, fiziksel aktivite ve vücut ağırlığı ile kanserin %30-40 oranında engellenebileceği belirtilmektedir. Yapılan epidemiyolojik çalışmaların bir kısmı, fazla miktarda kırmızı et tüketiminin potansiyel bir risk olabileceğini göstermektedir. Mutajen ve kanserojen etki, etin muhafazası sırasında N-nitrozo bileşenlerin ve yüksek ısıl işlem uygulamaları ile heterosiklik aromatik amin ve polisiklik aromatik hidrokarbonların oluşumuyla ortaya çıkabilmektedir. Genel olarak koruyucu diyetlerde; alkol, yağ ve yağlı kırmızı et tüketiminin azaltılması buna karşın meyve-sebze ve lifli gıda tüketiminin arttırılması önerilmektedir.

Anahtar Kelimeler

Et Tüketimi, Kanser, Polisiklik Aromatik Hidrokarbonlar, Heterosiklik Aromatik Aminler, N-Nitrozo Bileşenler

Meat consumption and cancer

Öz

Many of the common cancers in the world are thought to related to the dietary habits of individuals. It has been estimated by the American Institute of Cancer Research and the World Cancer Research Fund that approximately 30-40% of all cancers can be prevented by the appropriate diets, physical activity and maintenance of the appropriate body weight. Higher red meat consumption claimed to be as a potential risk in some epidemiological studies. Mutagens and carcinogens may be introduced to meat containing diets through preservation methods and the generation of N-nitroso compounds with higher cooking temperature as well as heterocyclic aromatic amines and polycyclic aromatic hydrocarbons. Preventive dietary advice often includes reduction of alcohol, fats/oil and red meat with higher animal fat while increasing the intake of fruits, vegetable- and other fibrous foods.

Anahtar Kelimeler

Meat Consumption, Cancer, Polycyclic Aromatic Hydrocarbons, Heterocyclic Aromatic Amines, N-Nitroso Compounds

Kaynakça

• Anonymous, http://www.novartisonkoloji.com.tr/Default.aspx ?page=nedir, erişim tarihi: Ocak, 2006, 2006. 2. Anonymous, http://cancervic.org.au/cancer1/multilingualInfor mation/pdfs/turkish/Cancer-WhatIs.pdf, erişim tarihi: Ocak, 2006, 2006.
• Skog, K., Problems Associated with the Determination of Heterocyclic Amines in Cooked Foods and Human Exposure, Food and Chemical Toxicology , 40,1197-1203, 2002.
• Wogan, G.N., et al., Environmental and Chemical Carcinogenesis, Seminars in Cancer Biology, 14, 473-486, 2004.
• Sugimura, T., Food and Cancer, Toxicology, 181-182, 17-21, 2002.
• Skog, K., et al., Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake, Food and Chemical Toxicology, 36, 879-896, 1998.
• Singla, S.A.K., Kaur, I.P., Inhibitory Effect of Dibenzoylmethane on Mutagenicity of Food- Derived Phytomedicine, 10, 575-582, 2003. Amine Mutagens,
• Ferguson, L.R., Natural and Human-Made Mutagens and Carcinogens in the Human Diet, Toxicology, 181-182, 79-82, 2002.
• Skog, K., Solyakov, A. Heterocyclic Amines in Poultry Products: A Literature Review, Food and Chemical Toxicology, 40, 1213-1221, 2002.
• Pais, P., Knize, M.G., Chromatographic and Related Techniques for the Determination of Aromatic Heterocyclic Amines in Foods, Journal of Chromatography B, 747, 139-169, 2000.
• Busquets, R., et al., Occurrence of Heterocyclic Amines in Several Home-Cooked Meat Dishes of the Spanish Diet, Journal of Chromatography B, 802, 79-86, 2004.
• Turesky, R. J., Formation and Biochemistry of Carcinogenic Heterocyclic Aromatic Amines in Cooked Meats, Toxicology Letters, 168, 219- 227, 2006.
• Keating, G.A., et al., Factors Determining Dietary Intakes of Heterocyclic amines in Cooked Foods, Mutation Research, 443,149- 156, 1999.
• Keating, G.A., Bogen, K.T. Methods for Estimating Heterocyclic Amine Concentrations in Cooked meats in the USA Diet, Food and Chemical Toxicology, 39, 29-43, 2001.
• Le Marchand, L., et al., Well-Done Red Meat, Metabolic Phenotypes and Colorectal Cancer in Hawaii, Mutation Research, 506-507, 205-214, 2002.
• Biesalski, H.-K., Meat as a Component of a Healthy Diet- are there any Risk for Benefits if Meat is Avoided in the Diet? Meat Science, 70, 509-524, 2005.
• Hanf, V., Gonder, U., Nutrition and Primary prevention of Breast Cancer: Foods, Nutrients and Breast Cancer Risk, European Journal of Obstetrics & Gynecology and Reproductive Biology, 123, 139-149, 2005.
• Sinha, R., et al., Well-Done, Grilled Red Meat Increases the Risk of Colorectal Adenomas, Cancer Research, 59, 4320-4324, 1999.
• Marques-Vidal, P., et al., Foodstuffs and Colorectal Cancer Risk: A Review, Clinical Nutrition, 25, 14-36, 2006.
• Anderson, K.E., et al., Meat Intake and Cooking Techniques: Associations with Pancreatic Cancer, Mutation Research, 506-507, 225-231, 2002.
• Colli, J.L., Colli, A., Comparisons of Prostate Cancer Mortality Rates with Dietary Practices in the United States, Urologic Oncology, 23, 390- 398, 2005.
• Voskuil, D.W., et al., Meat Consumption and Meat Preparation in Relation to Colorectal Adenomas among Sporadic and HNPCC Family Patients in the Netherlands, European Journal of Cancer, 38, 2300-2308, 2002.
• Jagerstad, M., Skog, K., Genotoxicity of Heat- Processed Foods, Mutation Research, 574, 156- 172, 2005.
• Vermeer, I.T.M., et al., Neutrophil-Mediated Formation Compounds in an in vitro Model for Intestinal Inflammation, Toxicology Letters, 154, 175-182, 2004. N-Nitrozo
• Lijinsky, W., N-Nitrozo Compounds in the Diet, Mutation Research, 443, 129-138, 1999.
• Mitacek, E.J., et al., Exposure to N-Nitrozo Compounds in a Population of High Liver Cancer Nitrozamine (VNA) Levels in Thai Food, Food and Chemical Toxicology, 37, 297-305, 1999. 27. Phillips, D. H., Polycyclic Aromatic Hydrocarbons in the Diet, Mutation Research, 443, 139-147, 1999.
• Koohestani, N., et al., Insulin Resistance and Promotion of Aberrant Crypt Foci in the Colons of Rats on a High Fat Diet, Nutrition and Cancer, 29, 69-76, 1997.
• Donaldson, M.S., Nutrition and Cancer: A Review of the Evidence for an Anti-Cancer Diet, Nutrition Journal, 3(19), 1-21, 2004.
• Stoeckli, R., Keller, U., Nutritional Fats and the Risk of Type 2 Diabetes and Cancer, Physiology & Behavior, 83, 611-615, 2004.
• Navarro, A., et al., Meat Cooking Habbits and Risk of Colorectal Cancer in Cordoba, Argentina, Applied Nutritional Investigation, 20(10), 873-877, 2004.
• Felton, J.S., et al., Impact of Environmental Exposures on the Mutagenity/Carcinogenicity of Heterocyclic Amines, Toxicology, 198, 135-145, 2004.