Le risque de cancer caché dans la viande transformée pour chaque augmentation de 30 grammes: jusqu'à 13% de tumeurs digestives en plus

A new European study has found that consuming an additional 30 grams of processed meat per day increases the risk of digestive tract cancers by up to 13 percent. The research, led by the Nutrition and Cancer Research Group at the Bellvitge Biomedical Research Institute (IDIBELL) and the Catalan Institute of Oncology (ICO), highlights the growing concern over the health impacts of processed meats. The study, one of the largest prospective studies in nutrition and cancer globally, followed more than 450,000 participants across Europe for an average of over 14 years. It expands existing evidence linking diet to cancer risk, particularly focusing on the effects of processed meat consumption. According to the findings, each 30-gram increase in daily intake of processed meat raises the risk of gastric adenocarcinoma by 9 percent and esophageal adenocarcinoma by 13 percent. Paula Jakszyn, director of the study, stated in a press release that these results reinforce the importance of diet in cancer prevention and provide valuable insights for public health recommendations. She emphasized that generating such evidence helps improve understanding in primary prevention and informs future guidelines. Processed meat includes products such as sausages, bacon, ham, and other cured or preserved meats. Unlike fresh red or white meat, which comes primarily from mammals and poultry respectively, processed meat undergoes modifications through curing, smoking, salting, or the addition of preservatives. The study did not find a clear link with red meat, while white meat showed an unexpected correlation with non-cardia gastric cancer specifically in women. Researchers identified several biological mechanisms through which processed meat contributes to cancer development. These include the formation of N-nitroso compounds (NOCs), which are recognized carcinogens capable of causing DNA damage and oxidative stress. Hemoglobin iron in meat acts as a nitrating agent, facilitating the production of endogenous NOCs. Additionally, salt used in preservation and processing can irritate the stomach lining, leading to chronic inflammation and increasing the likelihood of tumors. High-temperature cooking methods produce polycyclic aromatic hydrocarbons and heterocyclic amines, chemicals known to elevate cancer risk. The study breaks down the impact of these processes into different types of tumor markers, showing that the effect of processed meat varies depending on the location and histological type of the tumor. For instance, an increased risk of 11 percent was observed for intestinal gastric cancer with each additional 30 grams consumed daily. The research underscores the need for dietary moderation, especially regarding processed meats. While the study does not advocate for complete avoidance, it suggests reducing consumption to lower cancer risks. Experts recommend incorporating more plant-based foods and minimizing the intake of high-salt, high-fat, and highly processed items. Public health officials have been monitoring the implications of this study, considering how to integrate its findings into national dietary guidelines. Some countries already advise limiting processed meat intake due to previous research indicating links to colorectal cancer. This latest study adds weight to those warnings, emphasizing the potential dangers associated with long-term consumption of processed meats. Health professionals and researchers are now analyzing the broader implications of these findings. They aim to determine whether specific populations, such as those with genetic predispositions or existing gastrointestinal conditions, are more vulnerable. Further studies will explore the role of individual factors, including lifestyle choices and environmental influences, in modulating the cancer risk linked to processed meat consumption. The study's authors plan to present their findings at upcoming international conferences focused on oncology and nutrition. They hope to stimulate discussions among policymakers, healthcare providers, and the general public about practical steps to reduce cancer risk through dietary changes. Their goal is to translate scientific knowledge into actionable advice that promotes healthier eating habits and reduces the burden of preventable diseases.