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Nutritional prevention as a method to limit cancer risk linked to iron in meat products

Suvimax cancer
Antioxidants in our diet are seen as a possible preventative method of limiting the risk of cancers caused by iron found in red and processed meats.

Recent studies suggest that dietary iron consumption may be associated with a high risk of breast cancer. These new results reinforce those already obtained in 2015 by Inra researchers at Toxalim Research Centre in Food Toxicology, who demonstrated that the heme iron of red meat was a crucial factor in the promotion of colon cancer (1).

A recent study by INRA / Toxalim and Inserm researchers published in Oncotarget (2) shows, with data of the he SU.VI.MAX study (SUpplementation in VItamins and Anti-oXydant Minerals), that an antioxidants' rich diet can be effective in limiting this risk.

Read the Inra/Press Release

See also

  • References :

1: Bastide NM, Chenni F, Audebert M, Santarelli RL, Taché S, Naud N, Baradat M, Jouanin I, Surya R, Hobbs DA, Kuhnle GG, Raymond-Letron I, Gueraud F, Corpet DE, Pierre FH. A central role for heme iron in colon carcinogenesis associated with red meat intake. Cancer Res. 2015 ;75:870-9. doi: 10.1158/0008-5472.CAN-14-2554. PubMed PMID: 25592152.
2:  Diallo A, Deschasaux M, Partula V, Latino-Martel P, Srour B, Hercberg S, Galan P, Fassier P, Guéraud F, Pierre FH, Touvier M. Dietary iron intake and breast cancer risk: modulation by an antioxidant supplementation. Oncotarget. 2016 ;7(48):79008-79016. doi: 10.18632/oncotarget.12592. PubMed PMID: 27738321.