Preventive Strategies in Colorectal Carcinogenesis Production and Meat Processing

Summary

Colorectal Cancer is, in non-smokers for both sex, first cause of cancers mortality in Western country.

The main risk factors associated with colorectal cancer depend of lifestyle, and processed meat and red meat could be involved in carcinogenesis by cytotoxic and genotoxic compound linked to lipid peroxidation and nitrosation.

The aim of this study is to study the impact of the daily consumption of beef, processed or not, on lipid peroxidation induced heme iron ; and to study the impact of the daily consumption of ham, processed or not, on the nitrosilation induced heme iron.

Conditions

• Colorectal Cancer

Interventions

OTHER

ham

160g per day during 4 days

OTHER

ham + pomegranate extract

160g per day during 4 days

OTHER

ham + tocopherol

160g per day during 4 days

OTHER

rare sirloin steak

110g per day during 4 days

OTHER

marinated rare sirloin steak

110g per day during 4 days

OTHER

marinated cooked sirloin steak

110g per day during 4 days

Sponsors & Collaborators

• Centre de Recherche en Nutrition Humaine d'Auvergne

  collaborator OTHER_GOV

• Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

  lead OTHER

Principal Investigators

• Fabrice PIERRE, Phd · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

• Noel CANO, Md, Phd · University Hospital, Clermont-Ferrand

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

40 Years

Max Age

75 Years

Sex

MALE

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2014-04-30

Primary Completion

2014-07-31

Completion

2014-07-31

Countries

• France

Study Locations