Meat and cancer evidence for and against

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Meat and cancer evidence for and against. / Sødring, M; Oostindjer, M; Dragsted, Lars Ove; Haug, A; Paulsen, J E; Egelandsdal, B.

New Aspects of Meat Quality: From Genes to Ethics. red. / Peter P. Purslow. Cambridge, MA : Elsevier, 2017. s. 479-499 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Sødring, M, Oostindjer, M, Dragsted, LO, Haug, A, Paulsen, JE & Egelandsdal, B 2017, Meat and cancer evidence for and against. i PP Purslow (red.), New Aspects of Meat Quality: From Genes to Ethics. Elsevier, Cambridge, MA, Woodhead Publishing Series in Food Science, Technology and Nutrition, s. 479-499. https://doi.org/10.1016/B978-0-08-100593-4.00020-5

APA

Sødring, M., Oostindjer, M., Dragsted, L. O., Haug, A., Paulsen, J. E., & Egelandsdal, B. (2017). Meat and cancer evidence for and against. I P. P. Purslow (red.), New Aspects of Meat Quality: From Genes to Ethics (s. 479-499). Elsevier. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1016/B978-0-08-100593-4.00020-5

Vancouver

Sødring M, Oostindjer M, Dragsted LO, Haug A, Paulsen JE, Egelandsdal B. Meat and cancer evidence for and against. I Purslow PP, red., New Aspects of Meat Quality: From Genes to Ethics. Cambridge, MA: Elsevier. 2017. s. 479-499. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1016/B978-0-08-100593-4.00020-5

Author

Sødring, M ; Oostindjer, M ; Dragsted, Lars Ove ; Haug, A ; Paulsen, J E ; Egelandsdal, B. / Meat and cancer evidence for and against. New Aspects of Meat Quality: From Genes to Ethics. red. / Peter P. Purslow. Cambridge, MA : Elsevier, 2017. s. 479-499 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Bibtex

@inbook{cd8d3edbdafb4729882ef279629372a8,

title = "Meat and cancer evidence for and against",

abstract = "Intake of red and processed meats is considered a risk factor for colorectal cancer (CRC). Several epidemiological and experimental studies have focused on this potential relationship, however, the findings are inconsistent and the underlying mechanisms are still unclear. A number of mechanistic pathways have been proposed in an attempt to explain the link between red and processed meat and CRC, for example heme iron as a catalyst of N-nitroso compounds and the formation of genotoxic lipid peroxidation products, cancer-causing potential of heterocyclic amines and polycyclic aromatic hydrocarbons from heat treated meat, and even the potential negative effect of abnormal gut microflora. However, the confidence in the accuracy of either of these mechanisms is weakened by the heterogeneity, lack of dose-response, and modest strength of the epidemiological evidence. Studies focusing on the identification of red and processed meat intake biomarkers may help elucidate the potential mechanisms behind the association between CRC and red and processed meat intake.",

keywords = "Animal models, Biomarkers, Colorectal cancer, Heme iron, Meat, Nitrosamines",

author = "M S{\o}dring and M Oostindjer and Dragsted, {Lars Ove} and A Haug and Paulsen, {J E} and B Egelandsdal",

year = "2017",

doi = "10.1016/B978-0-08-100593-4.00020-5",

language = "English",

isbn = "9780081006009",

series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",

publisher = "Elsevier",

pages = "479--499",

editor = "Purslow, {Peter P.}",

booktitle = "New Aspects of Meat Quality",

}

RIS

TY - CHAP

T1 - Meat and cancer evidence for and against

AU - Sødring, M

AU - Oostindjer, M

AU - Dragsted, Lars Ove

AU - Haug, A

AU - Paulsen, J E

AU - Egelandsdal, B

PY - 2017

Y1 - 2017

N2 - Intake of red and processed meats is considered a risk factor for colorectal cancer (CRC). Several epidemiological and experimental studies have focused on this potential relationship, however, the findings are inconsistent and the underlying mechanisms are still unclear. A number of mechanistic pathways have been proposed in an attempt to explain the link between red and processed meat and CRC, for example heme iron as a catalyst of N-nitroso compounds and the formation of genotoxic lipid peroxidation products, cancer-causing potential of heterocyclic amines and polycyclic aromatic hydrocarbons from heat treated meat, and even the potential negative effect of abnormal gut microflora. However, the confidence in the accuracy of either of these mechanisms is weakened by the heterogeneity, lack of dose-response, and modest strength of the epidemiological evidence. Studies focusing on the identification of red and processed meat intake biomarkers may help elucidate the potential mechanisms behind the association between CRC and red and processed meat intake.

AB - Intake of red and processed meats is considered a risk factor for colorectal cancer (CRC). Several epidemiological and experimental studies have focused on this potential relationship, however, the findings are inconsistent and the underlying mechanisms are still unclear. A number of mechanistic pathways have been proposed in an attempt to explain the link between red and processed meat and CRC, for example heme iron as a catalyst of N-nitroso compounds and the formation of genotoxic lipid peroxidation products, cancer-causing potential of heterocyclic amines and polycyclic aromatic hydrocarbons from heat treated meat, and even the potential negative effect of abnormal gut microflora. However, the confidence in the accuracy of either of these mechanisms is weakened by the heterogeneity, lack of dose-response, and modest strength of the epidemiological evidence. Studies focusing on the identification of red and processed meat intake biomarkers may help elucidate the potential mechanisms behind the association between CRC and red and processed meat intake.

KW - Animal models

KW - Biomarkers

KW - Colorectal cancer

KW - Heme iron

KW - Meat

KW - Nitrosamines

U2 - 10.1016/B978-0-08-100593-4.00020-5

DO - 10.1016/B978-0-08-100593-4.00020-5

M3 - Book chapter

AN - SCOPUS:85048582074

SN - 9780081006009

T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

SP - 479

EP - 499

BT - New Aspects of Meat Quality

A2 - Purslow, Peter P.

PB - Elsevier

CY - Cambridge, MA

ER -

ID: 361445141

Institut for Idræt og Ernæring