Results 51 to 60 of about 18,168,317 (392)
Meat processing and colon carcinogenesis: Cooked, nitrite-treated and oxidized high-heme cured meat promotes mucin depleted foci in rats [PDF]
, 2010 Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat ...
Caderni +26 more
core +4 more sources
Nutrients, 2021 We conducted an overview of systematic reviews to summarize reviews of cohort studies on intake of unprocessed and processed meat and the risk of cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Systematic reviews of cohort studies
M. U. Jakobsen +4 more
semanticscholar +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
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
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
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
Cancers in Australia in 2010 attributable to the consumption of red and processed meat
Australian and New Zealand Journal of Public Health, 2015 Objectives: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. Methods: We estimated the population attributable fraction (PAF) for cancers causally associated with red/processed meat ...
Christina M. Nagle +7 more
doaj +1 more source
Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort [PDF]
, 2018 Background: Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is ...
Banegas, José Ramón +3 more
core +2 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
Epidemiological evidence for the association between red and processed meat intake and colorectal cancer [PDF]
, 2014 A perspective paper was synthesized during the workshop “How can we approach consensus on the healthiness of red meat?” held in Oslo, Norway, in November 2013 (Oostindjer et al., 2014). The resultant article contains some very interesting information and
Corpet, Denis E. +2 more
core +4 more sources