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The use of red meat provokes bladder cancer
Last reviewed: 16.10.2021
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Two components of red meat - dietary protein and iron - combined, can form carcinogenic N-nitroso compounds, which increase the risk of developing bladder cancer. This is especially dangerous for people who, due to genetic variability in the RAD52 gene, have a low ability to eliminate the effects of N-nitroso compounds.
Chelsea Katsburg, a researcher at the Keck School of Medicine at the University of Southern California, presented these findings at the 11th Annual Conference of the American Cancer Research Association.
The dietary protein consists of amino acids that can be naturally metabolized into biogenic amines.
The results of the study indicate that the processing and storage of meat increases the concentration of amines. Of nitrites in the presence of amines, N-nitrosamines can be formed, which have carcinogenic activity. In addition, heme iron contained in red meat affects the increase in the amount of nitrosamines and amines.
"The formation of nitrosamines occurs predominantly in the stomach and intestines, so these risks have been studied in relation to the development of stomach cancer, as well as colorectal cancer," says Dr. Katsburg. "Nevertheless, there are suggestions that these reactions can occur in the bladder, especially if there are infectious diseases."
In a study conducted earlier, Dr. Katsburg and her colleagues found that certain types of meat products with high gemma-iron content could increase the risk of developing bladder cancer. This applies to liver sausage and salami. In this study, specialists studied the possibility of eliminating the harm caused to the body by carcinogenic N-nitroso compounds.
The study examined 355 cases of bladder cancer. Scientists have found that the polymorphism of the Rad52 gene can negatively affect these processes, only exacerbating them. It interferes with the processes of DNA repair, which makes a person more vulnerable to carcinogen exposure.
The World Organization for Cancer Research also recommends limiting the consumption of red meat to reduce the risk of developing cancer of the stomach and intestines.