Freeze-Dried Ham Promotes Azoxymethane-Induced Mucin-Depleted Foci and Aberrant Crypt Foci in Rat Colon [PDF]
, 2010 Processed and red meat consumption is associated with the risk of colorectal cancer. Meta-analyses have suggested that the risk associated with processed meat is higher. Most processed meats are cured and cooked, which leads to formation of free nitrosyl
Bonneson C +16 more
core +4 more sources
Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers [PDF]
, 2019 BACKGROUND: Nitrate is converted to nitrite in the human body and subsequently can react with amines and amides in the gastrointestinal tract to form N-nitroso compounds (NOCs), which are known to be carcinogenic in animals.
de Kok, Theo M. +8 more
core +3 more sources
Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved [PDF]
, 2011 Red meat and processed meat intake is associated with a risk of colorectal cancer, a major cause of death in affluent countries. Epidemiological and experimental evidence supports the hypothesis that heme iron present in meat promotes colorectal cancer ...
Bingham +24 more
core +4 more sources
Intestinal microbiota and its association with colon cancer and red/processed meat consumption
Journal of Gastroenterology and Hepatology, 2020 The human colon harbors a high number of microorganisms that were reported to play a crucial role in colorectal carcinogenesis. In the recent decade, molecular detection and metabolomic techniques have expanded our knowledge on the role of specific ...
Nadine Abu-Ghazaleh +2 more
semanticscholar +1 more source
Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom
Foods, 2020 The preservative sodium nitrite is added to processed meat with the intention of preventing the growth of Clostridium botulinum, but this also influences product flavour and colour.
William Crowe +2 more
doaj +1 more source
Meat and Human Health—Current Knowledge and Research Gaps
Foods, 2021 Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects ...
Nina Rica Wium Geiker +7 more
doaj +1 more source
Meat consumption after disaggregation of meat dishes in a cohort of British adults in 1989 and 1999 in relation to diet quality [PDF]
, 2008 Objectives—The aim of the study was to quantify more precisely the meat intake of a cohort of adults in the UK by disaggregating composite meat dishes.
Prynne, C. J. +3 more
core +1 more source
Species identification in heat processed meat products [PDF]
, 2009 In this work, species-specific PCR techniques were developed and optimized to identify pork, poultry and cow species in Frankfurt sausages. For pork and poultry, which are the most frequently used meats in Frankfurters, reference binary samples (pork in ...
Amaral, Joana S. +3 more
core +2 more sources
Frontiers in Neurology, 2019 The evidence associating red meat consumption and risk of multiple sclerosis is inconclusive. We tested associations between red meat consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), often presaging a ...
Lucinda J. Black +22 more
doaj +1 more source
Foods, 2021 Introduction: Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat ...
Victoria Howatt +7 more
doaj +1 more source