Nutrition and Cancer Prevention
CHAPTER 6: Red and Processed Meat Consumption and Cancer Risk
Published:27 Nov 2019
Special Collection: 2019 ebook collection
B. M. Rossi, F. O. Ferreira, T. N. Toporcov, 2019. "Red and Processed Meat Consumption and Cancer Risk", Nutrition and Cancer Prevention, Thomas Prates Ong, Fernando Salvador Moreno
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Diets rich in red and processed meats have been associated with the carcinogenesis of different cancers. At present, the World Cancer Research Fund (WCRF)/American Institute for Cancer Research (AICR) have determined that high processed meat consumption convincingly increases the risk of colorectal cancer. In this chapter, we discuss epidemiological evidence for the association between red and processed meat consumption and high risk of some types of cancers, as well as the proposed underlying mechanisms. Red and processed meat consumption is positively associated with cancer in several subsites (with strongest results found for colorectal cancer), and this association seems to be related to heme iron, nitrate, and heterocyclic amines. Epidemiological studies on the effect of red and processed meat on cancer incidence in populations have provided evidence of the benefits of a reduced intake of these food items. Conversely, an increasing trend for red meat intake has been seen in developing countries, representing a challenge for cancer control.