May 13, 2015 (foodconsumer.org) -- Red meat consumption has been associated with increased risk of pancreatic cancer in men. A new study led by Li Jiao from Baylor College of Medicine in Houston, Texas and colleagues suggests that advanced glycation end products in red meat mainly N?-(carboxymethyl)lysine AGE (CML-AGE) may have something to do with the elevated risk.
It is assumed that preservatives, thermally meat-derived carcinogens and heme iron present in processed red meat are responsible for the increase in the risk of pancreatic cancer in men who consumed large amounts of red meat. But the current study suggests that advanced glycation end products in red meat may also be a cause for the increased cancer risk.
Advanced glycation end products (AGEs), which are formed when sugars react with amino acids, peptides and proteins/enzymes, can be found in uncooked foods as well as in foods cooked at high temperatures and have been associated with some health conditions such as insulin resistance, oxidative stress, and chronic inflammation in diabetics. Oxidative stress is considered a major risk factor for many chronic diseases such as cancer.
An analysis of data from 528,251 subjects with 2193 diagnosed with pancreatic cancer who had been followed up for 10.5 years showed that men in the highest quintile of intake of CML-AGE were 43% more likely to be diagnosed with pancreatic cancer, compared with those in the lowest quintile. The association was not as significant and the increase in the risk of pancreatic cancer was 14% higher in women who had highest intake of CML-AGE.
The study also showed that men who had the highest intake of red meat were 35% more likely to develop pancreatic cancer than those who had the lowest intake. After adjustment for CML-AGE consumption, the increase was 20%.
The study concluded "Dietary CML-AGE consumption was associated with modestly increased risk of pancreatic cancer in men and may partially explain the positive association between red meat and pancreatic cancer."
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