Introduction
Colorectal cancer is the third most common cancer in men and women. Cancer starts in the colon or rectum, commonly known as colon or rectal cancer (Hong, 2018). It depends on the position where it starts, whether the colon or the rectum (Keum & Giovannucci, 2019). It is directly linked to red meat, a plausible cause of colorectal cancer (Hong, 2018).
The World Cancer Research Fund has researched the link between red meat and colorectal cancer (Hong, 2018). There were many similarities, such as the deoxyribonucleic acid (DNA) signatures found in colorectal cancer tumors (Keum & Giovannucci, 2019). With the knowledge of the cause, medical researchers have come up with treatments and precepts to prevent the increase in cancer (Hong, 2018). Even though red meat is the primary source of protein, it is also a plausible cancer risk when consumed in excess.
The Relationship Between Colorectal Cancer and Red Meat Consumption
Demographics and Statistics
Colorectal cancer can be found across all genders, geographic locations, and demographics. Even though 75% of people with colorectal cancer consume red meat, others have it with no plausible risk (Hong, 2018). The American Cancer Society states that one in 15 women and one in 23 men can test positive for colorectal cancer (Hong, 2018). The numbers have dropped since the medics discovered the cause and came up with the cure.
The number of fatalities who succumb to colorectal cancer dropped in men and women over the years. It is because there is advanced screening to detect and remove it early before it becomes deadly. As a result, more than 1.4 million survivors are in America (Hong, 2018). However, even though the overall deaths continue to drop, deaths of people aged 58 and above rise by 1% (Hong, 2018). Their immunity grows weak with age, escalating the cancer risk. Regardless, colorectal cancer is a risk to every individual.
Colorectal cancer cases increased by 95% (45-135) between 1990 and 2017, with an age-standardized incidence rate of 232 (227-237) per 100,000 person-years in 2017(The International Agency for Research on Cancer). There were 18 million (95% UI 18-19) incident cases worldwide in 2017(The International Agency for Research on Cancer). In 2017, 896,000 (876 300-915 700) people died from colorectal cancer worldwide (The International Agency for Research on Cancer). According to The International Agency for Research on Cancer, the age-standardized death rate decreased by -135% (-184 to -100) between 1990 and 2017, from 115 (113–118) per 100,000 person-years in 1990.
Furthermore, colorectal cancer was responsible for 19 million (18,5 million) DALYs worldwide in 2017, with an age-standardized rate of 235,7 (229,7-242,0) DALYs per 100,000 person-years (a decrease of 14 percent [-20,4 to -10,3] between 1990 and 2017) (The International Agency for Research on Cancer). Slovakia, the Netherlands, and New Zealand had the highest age-standardized incidence rates in 2017 (The International Agency for Research on Cancer).
Statistics from the International Agency for Research on Cancer states that 2 in every three people consider red meat the essential protein source for a balanced diet. Red meat includes beef, pork, lamb or mutton, goat meat, and veal—one conflicts with the fact that red meat is essential in the diet (Sasso & Latella, 2018). However, too much of everything is poison. Excess consumption of red or processed meat is the leading cause of colon cancer (Hong, 2018).
There is a recommended amount that, when a person consumes per meal, cannot be a cancer risk (Hong, 2018). Research says that people should consume 70 grams or less of cooked food, reducing exposure and the risk of bowel cancer (Hong, 2018). However, there are other causes of colorectal cancer besides red meat, such as smoking tobacco (Hong, 2018). They form the same kind of reactions in the body, which causes cancer (Sasso & Latella, 2018).
The Impact of Red Meat Diet on the Incidence of Colorectal Cancer
Due to the known causable fact of the risk of colorectal cancer, researchers observed patterns due to the study initiated on the consumption of red meat. They believe colorectal cancer might have a specific pattern in its mutation abilities (Sasso & Latella, 2018). The mutation’s signature can also leave a damage trail, which the researchers chase to get to a conclusion (Hong, 2018). These patterns were caused by specific compounds produced by the body after consuming red or processed meat (Sasso & Latella, 2018).
One can compare these mutational signatures to a criminal’s fingerprints at the crime scene (Lumish & Cercek, 2021). Researchers then trace the signatures to the origin, leading to the tumors’ formation (Hong, 2018). Colorectal tumors cause these patterns, which assist in cancer studies (Hong, 2018). However, the cancer cells mutate, therefore causing the treatment to fail (Hong, 2018). It becomes difficult to trace the patterns. Advanced research should be employed to monitor the patterns (Sasso & Latella, 2018).
Carcinogens are chemical substances that are produced by elements that cause cancer. Research says carcinogens are produced when cooking red meat at high temperatures (Hong, 2018). This means that cancer cells can be formed internally or externally. Extended cooking favors lead to the shape of a carcinogen called heterocyclic amines. Polycyclic aromatic hydrocarbon compounds are carcinogens created when red meat is exposed to an opening flame, commonly used as grilling.
When meat is consumed, the elements are formed to cause the colon or the rectum cells to change (Hong, 2018). They also grow out of their size, causing a tumor. This cancerous tumor is malignant, which means that it can spread to any part of the body. Generic or environmental elements can contribute to the growth of these tumors. Sometimes, the tumors can hardly be traced.
Myths Related to Red Meat
There are various misconceptions about red meat, which affects the health of individuals who consume it or escalates cancer tumors in the body. Many people think red meat is associated with the color of the animal’s blood. However, it is caused by a protein called myoglobin, which turns red when mixed with oxygen (Hong, 2018). When the myoglobin is exposed to oxygen, it forms ox myoglobin, which gives the meat a cherry red color (Hong, 2018). When not exposed to oxygen, the heart turns purple, which might be poisonous (Hong, 2018).
Research says that 2 in every three people with colorectal cancer consume stored red meat (The International Agency for Research on Colorectal Cancer). Therefore, the meat vendors create their own oxygen, which alters the DNA of the meat (Lumish & Cercek, 2021). It might contribute to the growth of tumors, as the body produces compounds to fight the foreign elements (Hong, 2018).
Treatment
Colorectal cancer has a series of treatments that involve surgery, chemotherapy, and radiation therapy. These methods of treatment have been implemented after the rise in the number of victims suffering from colorectal cancer, rising from 45 to 135 from 1995- 2017 (The International Agency for Research on Cancer). The mode of treatment significantly depends on the intensity of the cancer. If the tumor is small, the physician may recommend a minimal evasive surgery such as endoscopic mucosal resection, which only involves a minor procedure (Lumish & Cercek, 2021).
If cancer has grown, the physician guides a more complex surgery such as partial colectomy. The part of the colon or rectum which contains the tumor is cut off. The affected underlying tissues on the other side of the colon are also removed. The procedure is often dangerous when cancer has grown because the patient might survive (Lumish & Cercek, 2021). Therefore, screening is recommended from time to time. Screening helps physicians to note any small tumor before it grows. Early surgery is safe because cancer has not attached itself to the body tissues. This kind of tumor is malignant. If not treated earlier, it might grow to other body parts.
Chemotherapy is the use of drugs to destroy cancer cells. Some drugs are developed from research that beat cancer cells. Colorectal cancer is administered after surgery if the tumor has spread to the lymph nodes (Lumish & Cercek, 2021). This chemotherapy destroys every cancer cell remaining in the body. However, when the cancer is advanced, chemotherapy is inefficient. It could cause other deficiencies, such as oral mucositis.
Statistics state that, between 2008 and 2009, 11 patients who were subjected to chemotherapy suffered from Oral Mucositis (The International Agency for Research on Cancer). However, chemotherapy cannot cure colorectal cancer alone. Between June 2012 and September 2019, a total of 165 patients were randomly assigned to either chemotherapy alone (84 patients) or Primary Tumor Resection plus chemotherapy (81 patients) (The International Agency for Research on Cancer). Eighty of the patients survive the PTR plus chemotherapy (The International Agency for Research on Cancer).
Prevention
Ultimately, the idea is to continue the consumption of red meat. Some measures can be taken to ensure adequate consumption of harmless meat (Keum & Giovannucci, 2019). There are other variables that the researchers need to consider in order to draw conclusions about red meat. Red meat is the primary source of proteins, which provides carcinogens for the generation of cancer tumors. Scientists should study the origin of carcinogens and how they end up in red meat. By getting the answers they need, they might invent ways to eliminate them and make red meat less of a causative agent of colorectal cancer.
Another complication is that red meat comes from various animals and livestock from different geographical locations (Keum & Giovannucci, 2019). The difference in demographics brings up many unknown variables affecting the carcinogen levels of red meat. The study on the causes of carcinogens in red meat would help to know how to prepare the meat for consumption without increasing the causative agent of cancer levels.
Other prevention measures include the substitution of red meat with white meat. White meat has the same protein characteristics as red meat, which can be alternated or substituted to reduce the consumption of red meat (Keum & Giovannucci, 2019). White meat has fewer colorectal cancer risks than red meat, which is healthier for consumption by people. The white meat includes chicken, fish, turkey, duck, goose, and rabbit. White meat is not in any way linked to the increased risk of cancer. People can adopt a conservative measure of red meat consumption (Keum & Giovannucci, 2019). For instance, if a person is supposed to take 70 grams of cooked weight per day and it happens that they take excess, they should not take red meat for the next few days.
Conclusion
In conclusion, red meat might be the primary protein source, but it increases colorectal cancer risks when consumed excessively. Since it is the leading plausible cause of cancer across all patients, regulating its consumption helps reduce the risks. Frequent screening is also essential to monitor an individual’s health, especially those exposed to the risks of colorectal cancer.
It is essential to understand this topic since it is the critical control and prevention of colorectal cancer risk. If individuals are informed about this topic, they can control their colorectal cancer exposure. If misunderstood, it would lead to more people succumbing to cancer—Colorectal cancer, reliable evidence from scientists, helps to treat and prevent it.
There are no gaps in the literature since the treatment processes have completely cured patients with cancer. The research’s main limitation is cancer’s evolving mutations, which require new treatments. This research started years ago due to the significant rise in the number of patients. Physicians should develop drugs that would cure the mutations.
References
The International Agency for Research on Cancer (IARC). (n.d.). Global cancer observatory. Global Cancer Observatory. Web.
Hong, S. N. (2018). Genetic and epigenetic alterations of colorectal cancer. Intestinal Research, 16(3), 327. Web.
Hull, M. A. (2021). Nutritional prevention of colorectal cancer. Proceedings of the Nutrition Society, 80(1), 59–64. Web.
Keum, N., & Giovannucci, E. (2019). Global burden of colorectal cancer: emerging trends, risk factors, and prevention strategies. Nature reviews Gastroenterology & Hepatology, 16(12), 713-732. Web.
Lumish, M. A., & Cercek, A. (2021). Immunotherapy for the treatment of colorectal cancer. Journal of Surgical Oncology, 123(3), 760-774. Web.
Sasso, A., & Latella, G. (2018). Role of heme iron in the association between red meat consumption and colorectal cancer. Nutrition and Cancer, 70(8), 1173-1183. Web.