Red Meat Carcinogens and Their Role in Colorectal Cancer Development

Colorectal cancer (CRC) is one of the leading causes of cancer-related morbidity and mortality worldwide. Epidemiological studies have consistently inferred a correlation between high red meat consumption and an increased risk of CRC. This review examines the association between red meat intake and CRC development, emphasizing the role of dietary patterns, cooking methods, and processing techniques. Moreover, carcinogenic compounds such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and Nnitroso compounds (NOCs) are formed during high-temperature cooking and processing of red meat, potentially contributing to colorectal carcinogenesis. Furthermore, genetic susceptibility and metabolic variations influence individual risk factors. Based on recent findings, dietary recommendations suggest limiting red and processed meat consumption while increasing fiber-rich foods to mitigate CRC risk. This article provides an overview of current evidence, underlying biochemical mechanisms that may impact CRC incidence through dietary modifications.