Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer. In addition, harmful substances produced during the preparation of red meat, including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), N‐nitroso compounds, and acrylamide, are extrinsic factors that increase carcinogenicity. HCAs are produced during the cooking of red meat, poultry meat, and fish. PAHs may also be produced during the cooking of diverse food groups, such as dairy products, fruits, vegetables, and cereals. The average daily intake of red meat among Korean individuals is 62 g; the amount of PAHs entering the body via red meat is less than the average amount of PAHs the body is exposed to in the air. Therefore, it is difficult to conclude that dietary red meat is the main cause of colorectal cancer. Rather, there may be an intricate influence of multiple factors, including fruit and vegetable intake, alcohol consumption, smoking, overweight, obesity, and stress.

中文翻译：

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饮食中红肉对大肠癌风险的影响研究进展

血红素铁超载被认为是由于食用红肉而致癌风险增加的主要原因。但是，鱼和贝类，茶和香料所含的铁最多是红肉的五倍。没有足够的证据表明饮食中的红肉中铁的摄入是结肠直肠癌的主要致病因素。此外，在制备红肉时产生的有害物质，包括杂环胺（HCA），多环芳烃（PAH），N-亚硝基化合物和丙烯酰胺，都是增加致癌性的外在因素。HCA是在红肉，禽肉和鱼的烹饪过程中产生的。PAHs也可能在烹饪各种食品（例如乳制品，水果，蔬菜和谷物）的过程中产生。韩国人平均每天红肉摄入量为62克；通过红肉进入人体的多环芳烃的量少于人体在空气中暴露的多环芳烃的平均量。因此，很难断定饮食中的红肉是结直肠癌的主要原因。相反，可能会受到多种因素的复杂影响，包括水果和蔬菜的摄入量，饮酒，吸烟，超重，肥胖和压力。