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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Main Author:	Nuri Faruk Aykan
Format:	Article
Language:	English
Published:	PAGEPress Publications 2015-12-01
Series:	Oncology Reviews
Subjects:	Red meat processed meat colorectal cancer colon cancer rectal cancer.
Online Access:	http://www.oncologyreviews.org/index.php/or/article/view/288

id	doaj-4328813020a642ab8a67daade2053c88
record_format	Article
spelling	doaj-4328813020a642ab8a67daade2053c882020-11-25T03:32:26ZengPAGEPress PublicationsOncology Reviews1970-55571970-55652015-12-019110.4081/oncol.2015.288209Red meat and colorectal cancerNuri Faruk Aykan0Department of Medical Oncology, Institute of Oncology, Istanbul University, Capa, IstanbulColorectal 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.http://www.oncologyreviews.org/index.php/or/article/view/288Red meatprocessed meatcolorectal cancercolon cancerrectal cancer.
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Nuri Faruk Aykan
spellingShingle	Nuri Faruk Aykan Red meat and colorectal cancer Oncology Reviews Red meat processed meat colorectal cancer colon cancer rectal cancer.
author_facet	Nuri Faruk Aykan
author_sort	Nuri Faruk Aykan
title	Red meat and colorectal cancer
title_short	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_sort	red meat and colorectal cancer
publisher	PAGEPress Publications
series	Oncology Reviews
issn	1970-5557 1970-5565
publishDate	2015-12-01
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.
topic	Red meat processed meat colorectal cancer colon cancer rectal cancer.
url	http://www.oncologyreviews.org/index.php/or/article/view/288
work_keys_str_mv	AT nurifarukaykan redmeatandcolorectalcancer
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Red meat and colorectal cancer

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