Figure 1:

Read meat and processed increases CRC risk. Red and processed meat could promote colon carcinogenesis via different mechanisms such as toxic metabolites production, Lipoperoxidation and n-nitrosation, DNA adduct formation, and colonic inflammation. Red and processed meat can be contaminated by environmental pollutants, including HCA and PAH, during cooking. The International Agency for Research on Cancer (IARC) has classified the HCA and PAH as potential human carcinogens. The intestinal microbiota digests the proteins contained in ingested red meat to generate carcinogenic metabolites such as NOC, TMAO, and heme iron.