Dietary components that counteract the increased risk of colorectal cancer related to red meat consumption

Abstract

Western-style diets are associated with an increased risk of colorectal cancer (CRC). In particular, a strong correlation has been documented between CRC and the consumption of large amounts of red meat, especially processed red meat. Compared with white meat, red meat contains high levels of haem iron, a molecule that can exert a variety of genotoxic and other adverse effects on the colonic epithelium. According to current international guidelines, the reduction of red meat intake combined with the consumption of food containing antioxidant and chemoprotective substances may significantly reduce the risk of developing CRC. The dietary strategies that can help to contrast the harmful effects of haem iron are reported and discussed in this review.

Keywords:

• Colorectal cancer
• red meat
• haem iron
• fibres
• gut microbiota
• vitamin C
• vitamin D
• vitamin E
• calcium
• selenium

Acknowledgements

The study did not receive any financial support.

Disclosure statement

The authors have no conflicts of interest to declare and they did not use any outside assistance in preparing the manuscript.