The role of red and processed meat in colorectal cancer development: a perspective

Abstract

This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

“…Recently, in curing application researchers were investigate finding a good combination with sodium nitrite or decrease their residual in finished meat products (Honikel, 2008;Dostindjer et al, 2014). Furthermore, increasing in consumer demands on the natural food products support this approach.…”

Iranian Dietary Patterns and Risk of Colorectal Cancer

“…1,2 Most studies [3][4][5] have investigated the effect of specific foods, food groups, or nutrients. Consumption of vegetables and dairy products has been related to a decreased colorectal cancer risk, whereas consumption of red and processed meat has been associated with an increased Risk.…”

Rising rates of colorectal cancer among younger Iranians: is diet to blame?

“…In this regard, a preventive diet might involve limitation or avoidance of red or processed meats and consumption of white meat and fish 25 . Although epidemiologic studies have observed a strong association between meat intake The U.S. rates were calculated using 5-year age-specific Surveillance, Epidemiology, and End Results data for 1995-1999 and the age structure of the U.S. population during the same years 7 (used with permission from the Archives of Iranian Medicine).…”