The role of red and processed meat in colorectal cancer development: a perspective
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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The role of red and processed meat in colorectal cancer development : a perspective. / Oostindjer, Marije; Alexander, Jan; Amdam, Gro V.; Andersen, Grethe; Bryan, Nathan S.; Chen, Duan; Corpet, Denis E.; De Smet, Stefaan; Dragsted, Lars Ove; Haug, Anna; Karlsson, Anders H; Kleter, Gijs; de Kok, Theo M.; Kulseng, Bård; Milkowski, Andrew L.; Martin, Roy J.; Pajari, Anne-Maria; Paulsen, Jan Erik; Pickova, Jana; Rudi, Knut; Sødring, Marianne; Weed, Douglas L.; Egelandsdal, Bjørg.
I: Meat Science, Bind 97, Nr. 4, 2014, s. 583-596.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - The role of red and processed meat in colorectal cancer development
T2 - a perspective
AU - Oostindjer, Marije
AU - Alexander, Jan
AU - Amdam, Gro V.
AU - Andersen, Grethe
AU - Bryan, Nathan S.
AU - Chen, Duan
AU - Corpet, Denis E.
AU - De Smet, Stefaan
AU - Dragsted, Lars Ove
AU - Haug, Anna
AU - Karlsson, Anders H
AU - Kleter, Gijs
AU - de Kok, Theo M.
AU - Kulseng, Bård
AU - Milkowski, Andrew L.
AU - Martin, Roy J.
AU - Pajari, Anne-Maria
AU - Paulsen, Jan Erik
AU - Pickova, Jana
AU - Rudi, Knut
AU - Sødring, Marianne
AU - Weed, Douglas L.
AU - Egelandsdal, Bjørg
N1 - CURIS 2014 NEXS 178
PY - 2014
Y1 - 2014
N2 - 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.
AB - 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.
U2 - 10.1016/j.meatsci.2014.02.011
DO - 10.1016/j.meatsci.2014.02.011
M3 - Journal article
C2 - 24769880
VL - 97
SP - 583
EP - 596
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
ID: 109418809