Red meat consumption: A comprehensive overview of the mechanistic evidence for the effects of oncogenes

Epidemiological studies have recently shown a very high correlation between consumption of red meat and meat products, the most important source of protein for humans, and cancer. The molecular basis of the red meat-cancer relationship is still poorly understood. The study of heme iron and N-nitroso metabolites, derived from the digestion of red meat, as possible inducers of oxidative stress and DNA damage, which is a major culprit of carcinogenic compounds and mutagenesis, has been pioneering. However, some other factors, like the time of cooking, temperature of cooking, and the direct or indirect contact of meat with flame during preparation, can also help in the formation and release of carcinogenic substances. This review aims to discuss the current evidence on the mechanistic associations between red meat intake and the activation of oncogenes that are central to tumorigenesis, and to generate new ideas for future studies. The synthesis and analysis of the existing evidence are a valuable resource for researchers and healthcare professionals trying to understand the complex interrelationships between dietary patterns, oncogenes, and the development of various cancers.