Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/52496
Title: The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences
Authors: Domínguez Boada, Luis María 
Henríquez Hernández, Luis Alberto 
Pérez Luzardo, Octavio Luis 
UNESCO Clasification: 3206 Ciencias de la nutrición
320611 Toxicidad de los alimentos
Keywords: Heterocyclic Aromatic-Amines
Colorectal-Cancer
Bladder-Cancer
Hepatocellular-Carcinoma
Esophageal Adenocarcinoma
Organochlorine Pesticides
Risk-Factors
Heme Iron
Metaanalysis
Diet
Issue Date: 2016
Journal: Food and Chemical Toxicology 
Abstract: Meat is one of the staples of the human diet, which provides high-quality nutrients, but that also constitutes a relevant source of cholesterol and saturated fatty acids. Epidemiologic studies have linked consumption of red or processed meat with obesity, type 2 diabetes, cardiovascular diseases, and cancers. Most epidemiological studies suggest that a high intake of meat, especially processed meat, is associated with increased colorectal cancer risk. Potential reasons for the association between high meat intake and colorectal cancer risk include some chemicals naturally contained in meat, or generated by the processing and cooking. From the literature it can be concluded that there is enough epidemiological evidence linking processed meat intake and colorectal cancer risk, but there is limited evidence regarding unprocessed red meat intake and the disease. On the contrary, there is only limited evidence linking meat intake with other diseases such as cardiovascular disease, type 2 diabetes or other cancers. Nevertheless, the literature suggest that dietary intervention may be a promising approach for prevention of cancers of the colon, esophagus, liver, stomach and bladder, and type 2 diabetes and cardiovascular disease which still need to be confirmed by further well designed prospective studies and experimental research.
URI: http://hdl.handle.net/10553/52496
ISSN: 0278-6915
DOI: 10.1016/j.fct.2016.04.008
Source: Food and Chemical Toxicology [ISSN 0278-6915], v. 92, p. 236-244
Appears in Collections:Reseña
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