Cited by 397Nutritional Studies and DietColorectal Cancer Screening and DetectionMeat and Animal Product Quality

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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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Bastide, Nadia M., Pierre, Fabrice H.F., Corpet, Denis E.·2011·Cancer Prevention Research

DOI 10.1158/1940-6207.capr-10-0113

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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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Authors: Bastide, N. M., Pierre, F. H. F., & Corpet, D. E.
Affiliations: École Nationale Vétérinaire de Toulouse (FR)
Corresponding author: Pierre, Fabrice H.F.
ORCID: Pierre, Fabrice H.F.
Corpet, Denis E.
Venue: Cancer Prevention Research
Publisher: American Association for Cancer Research (AACR)
Published: 2011-02-01
Volume: 4
Issue: 2
Pages: 177-184
ISSN: 1940-6207 (ISSN-L)
1940-6215
DOI: 10.1158/1940-6207.capr-10-0113
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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Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved

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