Red Meat Intake and Colorectal Cancer Risk: A Summary of Epidemiological Studies

Single Nucleotide Polymorphism in SMAD7 and CHI3L1 and Colorectal Cancer Risk

Colorectal cancer (CRC) is one of the leading cancers throughout the world. It represents the third most common cancer and the fourth in mortality. Most of CRC are sporadic, arise with no known high-penetrant genetic variation and with no previous family history. The etiology of sporadic CRC is considered to be multifactorial and arises from the interaction of genetic variants of low-penetrant genes and environmental risk factors. The most common well-studied genetic variation is single nucleotide polymorphisms (SNPs). SNP arises as a point mutation. If the frequency of the sequence variation reaches 1% or more in the population, it is referred to as polymorphism, but if it is lower than 1%, the allele is typically considered as a mutation. Lots of SNPs have been associated with CRC development and progression, for example, genes of TGF-β1 and CHI3L1 pathways. TGF-β1 is a pleiotropic cytokine with a dual role in cancer development and progression. TGF-β1 mediates its actions through canonical and noncanonical pathways. The most important negative regulatory protein for TGF-β1 activity is termed SMAD7. The production of TGF-β can be controlled by another protein called YKL-40. YKL-40 is a glycoprotein with an important role in cancer initiation and metastasis. YKL-40 is encoded by the CHI3L1 gene. The aim of the present review is to give a brief introduction of CRC, SNP, and examples of some SNPs that have been documented to be associated with CRC. We also discuss two important signaling pathways TGF-β1 and CHI3L1 that influence the incidence and progression of CRC.

Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in taiwan

Polycyclic aromatic hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to determine the PAH contents in sugar-smoked meat by employing a quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9 ± 3.1-125.5 ± 9.2 ppb) were higher than in poultry meat (19.1 ± 2.0-28.2 ± 1.2 ppb) and seafood (9.1 ± 1.4-31.8 ± 1.8 ppb), with lamb steak containing the largest amount of total PAHs. Most importantly, the highly carcinogenic benzo[a]pyrene remained undetected in all of the sugar-smoked meat samples. In addition, the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10(-7). This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.