Loading...
Please wait, while we are loading the content...
Red Meat and Colorectal Cancer.
| Content Provider | Europe PMC |
|---|---|
| Author | Aykan, Nuri Faruk |
| Copyright Year | 2015 |
| Abstract | 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. |
| Related Links | https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC4698595&blobtype=pdf |
| Page Count | 7 |
| ISSN | 19705565 |
| Journal | Oncology Reviews [Oncol Rev] |
| Volume Number | 9 |
| DOI | 10.4081/oncol.2015.288 |
| PubMed Central reference number | PMC4698595 |
| Issue Number | 1 |
| PubMed reference number | 26779313 |
| e-ISSN | 19705557 |
| Language | English |
| Publisher | PAGEPress Publications, Pavia, Italy |
| Publisher Date | 2015-02-01 |
| Access Restriction | Open |
| Rights License | 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. ©Copyright N.F. Aykan |
| Subject Keyword | Red meat processed meat colorectal cancer colon cancer rectal cancer |
| Content Type | Text |
| Resource Type | Article |
| Subject | Cancer Research Oncology |
