Preventive Strategies in Colorectal Carcinogenesis Production and Meat Processing
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.
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Auvergne
-
Clermont-Ferrand, Auvergne, France, 63009
- CRNH Auvergne
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Male
- Body mass index 20 <= BMI <= 30 kg/m2
- Affiliated to French National Health Insurance
- Subject giving his written informed consent
- Subject considered as normal after clinical examination and medical questionnaire
Exclusion Criteria:
- Previous medical and/or surgery judged by the investigator as incompatible with this study
- Previous familial of colon, ovarian or breast cancer
- Chronic pathologies : cardiovascular diseases, cancer, chronic inflammation diseases, renal, intestinal impairments
- Dislike ham or red meat
- Heavy consumer of alcohol
- Practising intensive physical exercise (> 5 hours)
- Being under someone's supervision
- Refusal to be registered on the National Volunteers Data file
- Dietary habits unreliable to controlled food intake
- Being in exclusion on the National Volunteers Data file
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Single
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Placebo Comparator: ham
160g per day during 4 days
|
160g per day during 4 days
|
|
Experimental: ham + pomegranate extract
160g per day during 4 days
|
160g per day during 4 days
|
|
Experimental: ham + tocopherol
160g per day during 4 days
|
160g per day during 4 days
|
|
Placebo Comparator: rare sirloin steak
110g per day during 4 days
|
110g per day during 4 days
|
|
Experimental: marinated rare sirloin steak
110g per day during 4 days
|
110g per day during 4 days
|
|
Experimental: marinated cooked sirloin steak
110g per day during 4 days
|
110g per day during 4 days
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Fecal marker
Time Frame: 12 weeks
|
TBARS Fecal for red meat pane and NOCs Fecal for ham
|
12 weeks
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
NOC
Time Frame: 12 weeks
|
Fecal marker for red meat pane
|
12 weeks
|
|
cytotoxic activity of fecal water
Time Frame: 12 weeks
|
Fecal marker for red meat pane
|
12 weeks
|
|
DHN-MA
Time Frame: 12 weeks
|
urinary marker for red meat pane
|
12 weeks
|
|
TBARs
Time Frame: 12 weeks
|
Fecal marker for ham
|
12 weeks
|
|
cytotoxic activity of fecal water
Time Frame: 12 weeks
|
Fecal marker for ham
|
12 weeks
|
|
DHN-MA
Time Frame: 12 weeks
|
urinary marker for ham
|
12 weeks
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Noel CANO, Md, Phd, University Hospital, Clermont-Ferrand
- Study Chair: Fabrice PIERRE, Phd, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- Securiviande
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