Partial substitution of red or processed meat with plant-based foods and colorectal cancer risk

BACKGROUND: Consumption of plant-based foods, particularly whole grains, may decrease colorectal cancer (CRC) risk, while red and processed meat consumption increases it. Moreover, shifting to more plant-based diets promotes sustainable food systems. Yet, few studies have examined the impact of diet...

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Detalles Bibliográficos
Autores principales: Tammi, R, Kaartinen, N E, Harald, K, Maukonen, M, Tapanainen, H, Pajari, A M, Männistö, S
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2023
Materias:
Parallel Programme
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10595724/
http://dx.doi.org/10.1093/eurpub/ckad160.643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10595724/
http://dx.doi.org/10.1093/eurpub/ckad160.643

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