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Red Meat and Colorectal Cancer
Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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PAGEPress Publications, Pavia, Italy
2015
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ https://www.ncbi.nlm.nih.gov/pubmed/26779313 http://dx.doi.org/10.4081/oncol.2015.288 |
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author | Aykan, Nuri Faruk |
author_facet | Aykan, Nuri Faruk |
author_sort | Aykan, Nuri Faruk |
collection | PubMed |
description | Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented. |
format | Online Article Text |
id | pubmed-4698595 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | PAGEPress Publications, Pavia, Italy |
record_format | MEDLINE/PubMed |
spelling | pubmed-46985952016-01-15 Red Meat and Colorectal Cancer Aykan, Nuri Faruk Oncol Rev Review Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented. PAGEPress Publications, Pavia, Italy 2015-12-28 /pmc/articles/PMC4698595/ /pubmed/26779313 http://dx.doi.org/10.4081/oncol.2015.288 Text en ©Copyright N.F. Aykan http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Aykan, Nuri Faruk Red Meat and Colorectal Cancer |
title | Red Meat and Colorectal Cancer |
title_full | Red Meat and Colorectal Cancer |
title_fullStr | Red Meat and Colorectal Cancer |
title_full_unstemmed | Red Meat and Colorectal Cancer |
title_short | Red Meat and Colorectal Cancer |
title_sort | red meat and colorectal cancer |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698595/ https://www.ncbi.nlm.nih.gov/pubmed/26779313 http://dx.doi.org/10.4081/oncol.2015.288 |
work_keys_str_mv | AT aykannurifaruk redmeatandcolorectalcancer |