Meat and cancer evidence for and against
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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. ed. / Peter P. Purslow. Cambridge, MA : Elsevier, 2017. p. 479-499 (Woodhead Publishing Series in Food Science, Technology and Nutrition).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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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
N1 - Publisher Copyright: © 2017 Elsevier Ltd. All rights reserved.
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