How to detect aldehydes involved in the promotion of colorectal cancer by red meat?. Comment mesurer les aldehydes impliques dans la promotion du cancer colorectal par les viandes rouges ?

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Chantelauze, Céline | Delosière, Mylène | Martin, Océane | Joly, Charlotte | Pujos-Guillot, Estelle | Pierre, Fabrice H.F. | Durand, Denys

Edité par CCSD ; ADIV -

Numéro Hors-Série ; Session : La place de la viande dans la nutrition humaine Partenaires des JSMTV 2014 : Polytech Clermont-Ferrand, France. VetAgro Sup, Institut d'Enseignement Supérieur et de Recherche en Alimentation, Santé Animale, Sciences Agronomiques et de l'Environnement, France. ADIV, Association pour le Développement de l'Institut de la Viande, France. IDELE, Institut de l'Elevage, France. IFIP, Institut du Porc, France. ITAVI, Institut Technique de l'Aviculture et des Elevages de Petits Animaux, France. CTPA, Centre Technique des Productions Animales et agroalimentaires, France. CIV, Centre d'Information des Viandes, France.. National audience. Recent epidemiological studies show that red meat and processed meat are, in the context of a large consumption, a risk factor for colorectal cancer. Current research is aimed at proposing preventive strategies limiting this risk. Hydroxyalkenals, as lipid peroxidation products, may participate in this promotion through their cytotoxic and genotoxic activities. A method for determination of these compounds was developed and used to evaluate the intensity of lipid peroxidation processes arising in the intestine in rats fed different meat diets (Sécuri-Viande, ANR-10-ALIA-014). Our results show that our method is appropriate for hydroxyalkenal determination (free and protein-bound forms), these levels depending on the content of meat in the diet.

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