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Cancer Prev Res (Phila)

Title:		Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption
Author(s):		Martin OCB; Naud N; Tache S; Debrauwer L; Chevolleau S; Dupuy J; Chantelauze C; Durand D; Pujos-Guillot E; Blas YE; Urbano C; Kuhnle GGC; Sante-Lhoutellier V; Sayd T; Viala D; Blot A; Meunier N; Schlich P; Attaix D; Gueraud F; Scislowski V; Corpet DE; Pierre FHF;
Address:		"INRA UMR1331, TOXALIM (Research Centre in Food Toxicology), Universite de Toulouse, ENVT, INP-Purpan, UPS, Toulouse, France. ADIV, 10 rue Jacqueline Auriol, Clermont-Ferrand, France. INRA, UMR1213 Herbivores, Saint-Genes-Champanelle, France. Clermont Universite, Universite d'Auvergne, Unite de Nutrition Humaine, Clermont Ferrand, France. Sensostat, Dijon, France. Department of Food & Nutritional Sciences, University of Reading, Reading, United Kingdom. INRA UR0370, QuaPA, QuaPA, Saint-Genes-Champanelle, France. CHU Clermont Ferrand, CRNH Auvergne, France. Centre des Sciences du Gout et de l'Alimentation, CNRS, INRA, University of Bourgogne Franche-Comte, Dijon, France. INRA UMR1331, TOXALIM (Research Centre in Food Toxicology), Universite de Toulouse, ENVT, INP-Purpan, UPS, Toulouse, France. fabrice.pierre@inra.fr"
Journal Title:		Cancer Prev Res (Phila)
Year:		2018
Volume:		20180628
Issue:		9
Page Number:		569 - 580
DOI:		10.1158/1940-6207.CAPR-17-0361
ISSN/ISBN:		1940-6215 (Electronic) 1940-6215 (Linking)
Abstract:		"Red meat is probably carcinogenic to humans (WHO/IARC class 2A), in part through heme iron-induced lipoperoxidation. Here, we investigated whether red meat promotes carcinogenesis in rodents and modulates associated biomarkers in volunteers, speculating that an antioxidant marinade could suppress these effects via limitation of the heme induced lipid peroxidation. We gave marinated or non-marinated beef with various degrees of cooking to azoxymethane-initiated rats, Min mice, and human volunteers (crossover study). Mucin-depleted foci were scored in rats, adenoma in Min mice. Biomarkers of lipoperoxidation were measured in the feces and urine of rats, mice, and volunteers. The organoleptic properties of marinated meat were tested. Fresh beef increased colon carcinogenesis and lipoperoxidation in rats and mice and lipoperoxidation in humans. Without an adverse organoleptic effect on meat, marinade normalized peroxidation biomarkers in rat and mouse feces, reduced peroxidation in human feces and reduced the number of Mucin-depleted foci in rats and adenoma in female Min mice. This could lead to protective strategies to decrease the colorectal cancer burden associated with red meat consumption. Cancer Prev Res; 11(9); 569-80. (c)2018 AACR"
Keywords:		Adult Animals Azoxymethane/administration & dosage/toxicity Biomarkers/analysis Carcinogenesis/*pathology Carcinogens/administration & dosage Colonic Neoplasms/etiology/*prevention & control *Cooking Cross-Over Studies Feces/chemistry Female Healthy Volun;
Notes:		"MedlineMartin, Oceane C B Naud, Nathalie Tache, Sylviane Debrauwer, Laurent Chevolleau, Sylvie Dupuy, Jacques Chantelauze, Celine Durand, Denis Pujos-Guillot, Estelle Blas-Y-Estrada, Florence Urbano, Christine Kuhnle, Gunter G C Sante-Lhoutellier, Veronique Sayd, Thierry Viala, Didier Blot, Adeline Meunier, Nathalie Schlich, Pascal Attaix, Didier Gueraud, Francoise Scislowski, Valerie Corpet, Denis E Pierre, Fabrice H F eng Randomized Controlled Trial Research Support, Non-U.S. Gov't 2018/06/30 Cancer Prev Res (Phila). 2018 Sep; 11(9):569-580. doi: 10.1158/1940-6207.CAPR-17-0361. Epub 2018 Jun 28"