Abstract
Zusammenfassung.In der Schweiz werden pro Tag im Schnitt 110 g Fleisch verzehrt, darunter 40 g verarbeitetes Fleisch. Ein hoher Verzehr besonders von verarbeitetem Fleisch wurde von der International Agency for Research on Cancer als krebserregend eingestuft, wobei die Evidenz vor allem auf dem Zusammenhang mit Dickdarmkrebs beruht. Als mögliche Mechanismen gelten eine hohe Aufnahme von Kochsalz (im Zusammenhang mit Magenkrebs), die Aufnahme sowie die endogene Bildung von N-Nitroso-Verbindungen (teilweise gefördert durch den hohen Gehalt von Hämeisen in rotem Fleisch) und die Bildung von polyzyklischen Kohlenwasserstoffen und heterozyklischen aromatischen Amine bei der Fleischzubereitung. Die Schweizerische Gesellschaft für Ernährung empfiehlt aus diesem Grund, lediglich 2–3 Portionen Fleisch und Fleischprodukte pro Woche zu verzehren.
Abstract.About 110 g of meat are consumed daily in Switzerland, including more than 40 g of processed meat. High consumption of red meat, in particular processed meat, was categorized as carcinogenic to humans by the International Agency for Research on Cancer, mainly based on the association of processed meat intake with colorectal cancer. Possible mechanisms include the intake of salt (as a risk factor for stomach cancer), the intake and endogenous formation of N-nitroso compounds (which is partly promoted by heme iron in red meat) and the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines during meat preparation and cooking. The Swiss Society of Nutrition recommends consuming 2–3 portions of meat and meat products per week.
Résumé.En Suisse, la consommation journalière de viande est en moyenne de 110 g, dont 40 g de viande transformée. Une consommation élevée de viande transformée est classée comme cancérogène par le Centre International de Recherche sur le cancer, notamment pour le cancer colorectal. Les mécanismes proposés pour expliquer l’augmentation du risque de cancer sont: la consommation de sel (également associée au cancer de l’estomac), la consommation et la formation endogène de composés N-nitrosés (en partie favorisée par une concentration élevée de fer héminique dans la viande) ainsi que la formation d’hydrocarbures aromatiques polycycliques et amines aromatiques hétérocycliques se produisant lors du processus de transformation. La Société Suisse de Nutrition recommande une consommation hebdomadaire de 2–3 portions de viande et viande transformée.
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