The preponderance of data gathered in recent decades has supported a link between colorectal cancer (CRC) and red meat consumption, especially processed (cured) red meat (hot dogs, bologna, sausages, bacon, ham, lunch meats).[1] A dose-response relationship was demonstrated by Chan and colleagues,[2] who reported that the risk for CRC increased by 21% for every 50 g/day of processed red meat intake and by 29% for every 100 g/day consumed.
Biologic plausibility for this relationship has been proposed and potential mechanisms of carcinogenesis examined. Pro-cancer factors in red meat might be excess fat, protein, or iron, or heat-induced mutagens. Red meat contains high levels of heme iron (the "red" in red meat), which has a catalytic effect on the endogenous formation of carcinogenic N-nitroso compounds and on the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation.[3] Processed meats contain nitrites and sodium.
