en Oncology Oncology Review Article Review Article <p style="text-align:justify"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span sans-serif=""><span new="" roman="" times="">Epideological studies have recently shown a very high correlation between consumption of red meat and meat products &ndash; the most important source of proteins for humans &ndash; and cancer. The molecular basis of the red meat-cancer relationship is still poorly understood. The study of heme iron and N-nitroso metabolites, derived from the digestion of red meat, as possible inducers of oxidative stress and DNA damage, which is a major culprit of carcinogenic compounds and mutagenesis, has been pioneering. However, some other factors like time of cooking, temperature of cooking and the direct or indirect contact of meat with flame during preparation can also help in the formation and release of carcinogenic substances. This review aims to discuss the current evidence on the mechanistic associations between red meat intake and the activation of oncogenes that are central to tumorigenesis, and to generate new ideas for future studies.&nbsp; The synthesis and analysis of the existing evidence are a valuable resource for researchers and healthcare professionals trying to understand the complex interrelationships between dietary patterns, oncogenes, and the development of various cancers.</span></span></span></span></p> <p style="text-align:justify"><span style="font-size:14px;"><span style="font-family:Times New Roman;">&nbsp;</span></span></p> Cancer, Oncogenes, Meat, Molecular mechanisms 1 0 http://caspjim.com/browse.php?a_code=A-10-3730-1&slc_lang=en&sid=1 Erfan Mosharkesh erfanmosharkesh@gmail.com 100319475328460056308 100319475328460056308 No Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran Neda Roshanravan neda.roshanravan10@gmail.com 100319475328460056307 100319475328460056307 Yes Cardiovascular Research Center, Tabriz University of Medical Sciences, Tabriz, Iran