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Research article2014Peer reviewedOpen access

The role of red and processed meat in colorectal cancer development: a perspective

Oostindjer, Marije; Alexander, Jan; Amdam, Gro V.; Andersen, Grethe; Bryan, Nathan S.; Chen, Duan; Corpet, Denis E.; De Smet, Stefaan; Dragsted, Lars Ove; Haug, Anna; Karlsson, Anders H.; Kleter, Gijs; de Kok, Theo M.; Kulseng, Bard; Milkowski, Andrew L.; Martin, Roy J.; Pajari, Anne-Maria; Paulsen, Jan Erik; Pickova, Jana; Rudi, Knut;
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Abstract

This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up. (C) 2014 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/).

Keywords

Red meat; Processed meat; Colorectal cancer; Animal models; Epidemiology; Phytochemicals

Published in

Meat Science
2014, Volume: 97, number: 4, pages: 583-596

      Sustainable Development Goals

      SDG3 Ensure healthy lives and promote well-being for all at all ages

      UKÄ Subject classification

      Nutrition and Dietetics

      Publication identifier

      DOI: https://doi.org/10.1016/j.meatsci.2014.02.011

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/66681