Cancer - red and processed meat

CANCER

1.4 million cases world wide

highest rates 

men -

developed world: prostate

developing: lung

women- 

developed world- breast

developing - breast

cancer rates are only increasing

is the uncontrolled cell division resulting in loss of function and spread of cancer to other parts of the body (metastasis)

there is a disturbance in the cell cycle, and the growth of tumours are caused by the mutation in the DNA.

CAUSES :

1. GENETIC
2. CHRONIC INFECTION
3. LIFESTYLE

 GENETIC: high risk mutations and low risk polymorphisms BRCA1 and BRAC2 - which are linked to breast and ovarian cancer

LIFESTYLE: 

TABACCO:

each puff contains 60 carcinogens

formation of DNA -addcuts (DNA covalently bonded to a cancer-causing chemical)

there is an uptake of carcinogens and tumour promoters by hypermethylation

tumour supressor gene is inactivated

mutations in oncogenes, leads to loss of normal control mechanisms. 

UV:

exposure can cause neoplasms leading to leukaemia, breast and thyroid cancer.

Sunlight through the epidermis causes DNA damage and genetic mutations leading to tumour suppressor gene inactivated and cell cycle arrest of DNA repair.

MEAT:

positively associated with colon cancer

ammonia levels increase in the bowel after consumption of meat

the production of heam iron which can lead to production of free radicals

high intakes of red and processed meats.

N-nitroso compounds - found in meat, as used as a preservative, they act as potent carcinogens

PAH's (polycyclic aromatic hydrocarbons) - formed when meats are cooked/grilled over a flame at high temperatures. Once the meat is cooking the fat and juices will drip into the flame, and them rising form the flame is what contains the PAH's and stick to the meat.

HCA's (heterocyclic amines ) - formed when the amino acids and the creatine in the meat react at high temperatures during cooking. 

cooking ideas to reduce PAH's and HCA's:

• don't overcook foods
• make sure meat is thoroughly defrosted to reduce cooking time
• make sure the meat is not in direct contact with the flame
• remove any juices left over on the griller
• marinate the meat with lemon or vinegar as this works but covering the surface of the meat with a high acidity level, reducing the formation of HCA's.
• switching to grilled veg as they don't contain the creatine or amino acids that the meat contain forming the HCA's 

RECOMMENDATIONS:

To not eat more than 500g of red meat per week. This isn't that much if you think about the portion of a regular steak, a rump is usually 12 oz which is 340 grams, so if your having two steaks a week that's already over the recommended amount.

There is a recommendation to avoid processed meat completely. 

other dietary links with cancer....

LYCOPENE - found in high amounts in tomatoes
has an antioxidant effect (balances oxidative stress, scavenges reactive oxygen species)
improves immune function and reduces inflammation
it has an anti-proliferative effect (induces cell apoptosis - cell death which is needed in the uncontrolled devision of cells in cancer and works by decreasing cell growth arrest)

SELENIUM - high amounts found in brazil nuts contains Glutathione peroxidases, which are enzymes responsible for reducing the oxidative stress of the body.