Study establishes link between red meat and bladder cancer

Dietary proteins and iron found in red meat may be linked to an increased risk of cancer due to their ability to form 'powerful carcinogens', new research suggests.data presented at the
11th
th
AACR
Frontier Cancer Prevention Research International Conference in the United States show that two red meat ingredients can be combined to form
N-
nitro compounds, which may increase the risk of bladder cancer.In addition, U.S.-based researchers say people with a particular gene (
RAD52
) are at particular risk because of genetic mutations that make it particularly risky for people with reduced ability to reverse the effects of
N-
nitro compounds.
Chelsea Catsburg
of the University of Southern California, who led the study, said
"The formation of nitrosamines occurs primarily in the stomach and intestines, so these risks of stomach cancer and some colorectal cancers have been extensively studied."study details Catsburg
and her colleagues found that the meat test group increased the risk of bladder cancer with high hemolybin and high concentrations of amines, such as sausages and liver. In the study, they examined whether genetic mutations in
DNA
repair enzymes could be used to restore damage caused by these endogenous carcinogens and repair their associations.researchers collected data from
355
bladder cancer cases and
409
at the Bladder Cancer Research Center in Los Angeles."We
that the polymorphism
rad52
the RAD52 gene improved the effectiveness of these risks," Catsburg said. "" we suspect that this polymorphism reduced the
DNA
repair activity of the
RAD52
protein, and that the association between these meat experimental groups and the risk of bladder cancer was higher in individuals with one or more such polymorphic replications. Theadded that the findings further support the World Cancer Research Foundation's recommendation to limit red meat intake and avoid processed meat to reduce the risk of stomach and bowel cancer."This
that these risks may also affect secondary organs such as the bladder," Catsburg said. Individual s at risk of bladder cancer should avoid red and processed meats, especially if they have genetic polymorphisms that reduce
DNA
repair activity, making them more susceptible to carcinogens. Shethat further research to support the link between hemolybin and meat intake and the risk of bladder cancer is necessary.