Mechanistic Development of Cancers Associated with Processed Meat Products: A Review

Abstract

Epidemiological data link processed meat products to various cancers, especially colorectal cancer; however,such evidence cannot prove causation. Clear mechanistic evidence of how these foods promote carcinogenesis strengthens the case for causation. Because the complexity and heterogeneity of processed meats as a food category complicate both epidemiological and mechanistic assessments, the study of carcinogenic mechanisms associated with specific components of such foods is often undertaken. These include components that are intrinsic to meats, those that contaminate meat, and those ingredients that are added to or form in meats during processing. Consumption of processed meats also leads to endogenous production of agents, epigenetic changes, and alterations in the microbiota of the digestive tract; therefore,the potential contributions of these endogenous responses to carcinogenesis are also discussed. This review highlights data that illuminate potential mechanisms by which agents associated with processed meats (including processed poultry) could contribute to carcinogenesis. The potential for personal factors such as overall diet, cooking methods, genetic variation, and inflammation and infection status to influence these carcinogenic mechanisms is also summarized. Because the intended audience of this review includes those who may be less familiar with current general mechanisms of mutagenesis and carcinogenesis, detailed background on these topics is provided.