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Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved
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Abstract
Red meat and processed meat intake is associated with a risk of colorectal cancer, a major cause of death in affluent countries. Epidemiological and experimental evidence supports the hypothesis that heme iron present in meat promotes colorectal cancer. This meta-analysis of prospective cohort studies of colon cancer reporting heme intake included 566,607 individuals and 4,734 cases of colon cancer. The relative risk of colon cancer was 1.18 (95% CI: 1.06-1.32) for subjects in the highest category of heme iron intake compared with those in the lowest category. Epidemiological data thus show a suggestive association between dietary heme and risk of colon cancer. The analysis of experimental studies in rats with chemically-induced colon cancer showed that dietary hemoglobin and red meat consistently promote aberrant crypt foci, a putative precancer lesion. The mechanism is not known, but heme iron has a catalytic effect on (i) the endogenous formation of carcinogenic N-nitroso compounds and (ii) the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation. A review of evidence supporting these hypotheses suggests that both pathways are involved in heme iron toxicity.
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“A high red meat intake (rich in heme iron), increases endogenous formation of N-nitroso compounds in the gastrointestinal tract that are associated with increased epithelial proliferation, oxidative stress, and iron-induced hypoxia signaling (166–168).”
From Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System (2015) · cites this paper as [167]
In the citing paper
“Potential mechanisms linking unprocessed red meat with CVD include saturated fat, cholesterol, iron, phosphatidylcholine, and carnitine; and cooking methods (e.g., barbecuing), that increase heterocyclic amine content and N-nitroso compounds, also implicated in colorectal cancer (167).”
From Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System (2015) · cites this paper as [167]
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“heme iron remains to be seen (105, 106), and the significance of microbial changes”
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Preoperative iron status is a prognosis factor for stage II and III colorectal cancer
Sawayama, H., Miyamoto, Y., Mima, K., Kato, R., Ogawa, K., Hiyoshi, Y., Shimokawa, M., Akiyama, T., Kiyozumi, Y., Iwagami, S., et al. (2021) · International Journal of Clinical Oncology · doi:10.1007/s10147-021-01995-9 · Cited by 20
Effects of Hemin and Nitrite on Intestinal Tumorigenesis in the A/J Min/+ Mouse Model
Sødring, M. S., Oostindjer, M., Egelandsdal, B., & Paulsen, J. E. (2015) · PLoS ONE · doi:10.1371/journal.pone.0122880 · Cited by 20
“Research suggests that heme iron in the meat may be the culprit, which may explain why the link between CRC and red meat is stronger than the link between CRC and intake of white meat, which is low in heme iron [5,6].”
BackgroundDiet Composition Is Associated with Endogenous Formation of N-Nitroso Compounds in Obese Men
Holtrop, G., Johnstone, A. M., Fyfe, C., & Gratz, S. W. (2012) · Journal of Nutrition · doi:10.3945/jn.112.158824 · Cited by 20
Meat Consumption and Health Outcomes
Boutron‐Ruault, M., Mesrine, S., & Pierre, F. H. F. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-803968-7.00012-5 · Cited by 26
Food Additives of Public Concern for their Carcinogenicity
Gültekin, F. (2015) · Journal of Nutritional Health & Food Science · doi:10.15226/jnhfs.2015.00149 · Cited by 20
Meats, milk and fat consumption in colorectal cancer
Tayyem, R., Bawadi, H. A., Shehadah, I., AbuMweis, S. S., Agraib, L. M., Al‐Jaberi, T., Al-Nusairr, M., Heath, D. D., & Bani-Hani, K. E. (2016) · Journal of Human Nutrition and Dietetics · doi:10.1111/jhn.12391 · Cited by 20
Cordes, F., Laumeyer, T., Gerß, J., Brückner, M., Lenze, F., Nowacki, T. M., Rijcken, E. J. M., Tepasse, P. R., Schmidt, H., Kucharzik, T. F., et al. (2019) · Diseases of the Colon & Rectum · doi:10.1097/dcr.0000000000001496 · Cited by 19
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Stern, M. C., Mendez, J. S., Kim, A. E., Obón‐Santacana, M., Moratalla-Navarro, F., Martín, V., Moreno, V. R., Lin, Y., Bien, S. A., Qu, C., et al. (2023) · Cancer Epidemiology Biomarkers & Prevention · doi:10.1158/1055-9965.epi-23-0717 · Cited by 18
백민희, 서민철, 김미애, Yun, E., & Hwang, J. (2017) · JoLS Journal of Life Sciences · doi:10.5352/jls.2017.27.11.1269 · Cited by 18
“nitrosamine을 생성하는 것으로 알려져 있으며 nitrosamine은 위장, 식도, 비인두 및 방광암과 같은 장애를 유발할 수 있는 것으로 알려져 있다[2, 6, 35].”
Caveats for the Good and Bad of Dietary Red Meat
Omaye, A. T., & Omaye, S. T. (2019) · Antioxidants · doi:10.3390/antiox8110544 · Cited by 21
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Differences in survival associated with processed and with nonprocessed red meat consumption , ,
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Asri, A. E., Zarrouq, B., Kinany, K. E., Bouguenouch, L., Ouldim, K., & Rhazi, K. E. (2020) · BMC Cancer · doi:10.1186/s12885-020-07189-2 · Cited by 16
“32) for patients who had the highest category of heme iron intake compared with those in the lowest category [90].”
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Ijssennagger, N., de Wit, N. J. W., Müller, M. M., & van der Meer, R. (2012) · PLoS ONE · doi:10.1371/journal.pone.0043260 · Cited by 16
“Epidemiological studies show that consumption of diets high in red- and processed meat is associated with the risk to develop colon cancer [2,3].”
BackgroundRealdon, S., Antonello, A., Arcidiacono, D., Dassie, E., Cavallin, F., Fassan, M., Nardi, M. T., Alberti, A., Rugge, M., & Battaglia, G. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-0975-1 · Cited by 16
Vegetarian diets and the risk of gastrointestinal cancers: a meta-analysis of observational studies
Bai, T., Peng, J., Zhu, X., & Wu, C. (2023) · European Journal of Gastroenterology & Hepatology · doi:10.1097/meg.0000000000002643 · Cited by 15
The Dual Nature of Iron in Relation to Cancer: A Review
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Malcomson, F. C. (2018) · Nutrition Bulletin · doi:10.1111/nbu.12359 · Cited by 16
“High concentrations of haem are found in red meat and this has also been associated with processes that may increase CRC risk (Bastide et al. 2011).”
BackgroundHeme‐related gene expression signatures of meat intakes in lung cancer tissues
Lam, T. K., Rotunno, M., Ryan, B. M., Pesatori, A. C., Bertazzi, P. A., Spitz, M. R., Caporaso, N. E., & Landi, M. T. (2013) · Molecular Carcinogenesis · doi:10.1002/mc.22006 · Cited by 16
“(2) oxidative stress, (3) lipids, and/or (4) heterocyclic amines or PAH mutagens [7].”
BackgroundMethodInfluentialBergamaschi, M., Simoncini, N., Spezzano, V. M., Ferri, M., & Tassoni, A. (2023) · Foods · doi:10.3390/foods12061264 · Cited by 14
“The main issue in pork meat preparations is the preservation of its quality, because the loss in nutritional and sensory value occurs during shelf life and cooking [5–8], as well as oxidative degradations related to harmful effects on health [9,10].”
BackgroundRuiz-Saavedra, S., Pietilä, T. K., Zapico, A., Reyes‐Gavilán, C. G. D. L., Pajari, A., & González, S. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c05751 · Cited by 20
Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations
Mahmud, N., Ferdaus, J., & da Silva, R. C. (2024) · Gels · doi:10.3390/gels10120819 · Cited by 14
Henríquez-Mendoza, G., de Vries, E., Quintero-Lesmes, D. C., & Herrán, O. F. (2017) · Colombia medica · doi:10.25100/cm.v48i2.2458 · Cited by 14
Jegasothy, H., Weerakkody, R., Selby-Pham, S. N. B., & Bennett, L. E. (2014) · BioMetals · doi:10.1007/s10534-014-9798-4 · Cited by 14
“Heme iron also catalyses production of cytotoxic and genotoxic aldehydes by lipoperoxidation (Bastide et al. 2011; Corpet 2011) and carcinogenic N-nitroso compounds.”
BackgroundCarr, P. R., Holleczek, B., Stegmaier, C., Brenner, H., & Hoffmeister, M. (2017) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.116.148304 · Cited by 14
“The primary aim of this study is to monitor the long-term reduction in CRC incidence and mortality in participants of a screening colonoscopy.”
ResultInfluentialNutritional evaluation of lowering consumption of meat and meat products in the Nordic context
Tetens, I., Hoppe, C., Andersen, L. F., Helldán, A., Lemming, E. W., Trolle, E., Totland, T. H., & Lindroos, A. K. (2013) · doi:10.6027/tn2013-506 · Cited by 14
“heterocyclic amines, polycyclic aromatic hydrocarbons, and sodium (Na) and iron (Fe) (World Cancer Research Fund and American Institute for Cancer Research, 2007; Bastide et al., 2011).”
Background
Metadata
- Authors
- Bastide, N. M., Pierre, F. H. F., & Corpet, D. E.
- Affiliations
- École Nationale Vétérinaire de Toulouse (FR)
- Corresponding author
- Pierre, Fabrice H.F.
- Venue
- Cancer Prevention Research
- Published
- 2011-02-01
- Volume
- 4
- Issue
- 2
- Pages
- 177-184
- ISSN
- 1940-6207 (ISSN-L)
- 1940-6215
- OpenAlex
- W2106489922
- Cited by
- 397
- References
- 76
- Citations by year
- 2026: 22 · 2025: 24 · 2024: 18 · 2023: 23 · 2022: 18 · 2021: 24 · 2020: 29 · 2019: 28 · 2018: 29 · 2017: 23 · 2016: 45 · 2015: 31 · 2014: 25 · 2013: 31 · 2012: 19
- FWCI
- 3.97
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Cancer Prevention Research (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion, other-oa)
- Funders
- Institut National de la Santé et de la Recherche Médicale
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Oncology › Colorectal Cancer Screening and Detection
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- heme iron, red meat, processed meat, colorectal cancer, colon cancer, aberrant crypt foci, N-nitroso compounds, lipid peroxidation, aldehydes, carcinogenesis mechanisms, hemoglobin
- MeSH terms
- Animals, Heme, Humans, Meat Products, Review Literature as Topic, Colorectal Neoplasms, Iron, Dietary, Rats
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