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There is some evidence that suggests that heme and nitrite are involved in the processes linking red and processed meat intake with colorectal cancer. [49] Heme is present in particular in red meat and nitrite is used as curing salt in many processed meats. Processed and unprocessed red meat intake is associated with an increased risk of breast ...
The European Prospective Investigation into Cancer and Nutrition (EPIC) study is a Europe-wide prospective cohort study of the relationships between diet and cancer, as well as other chronic diseases, such as cardiovascular disease. With over half a million participants, it is the largest study of diet and disease to be undertaken.
Animal Foods: Limit intake of red meat and avoid processed meat. According to the Report in reducing cancer risks, people should not consume more than 18 ounces or 500 grams (cooked weight) per week of red meats. Heme iron is a compound that gives red meat its color. If consumed in very high amounts, it has been shown to damage the colon lining.
New research adds to the growing body of evidence suggesting that environmental factors, including the consumption of red meat and sugar, may be driving cases of colorectal cancer among young people.
People who eat less meat, vegetarians and pescatarians may have lower risks for certain types of cancer, a new study found. Low-meat and meat-free diets linked to lower cancer risk, study finds ...
Eating processed meats like hot dogs, sausages or bacon can lead to bowel cancer in humans and red meat is a likely cause of the disease, World Health Organisation (WHO) experts said.
The effects of HCAs and well-done cooked meat on humans are less well established. Meat consumption, especially of well-done meat and meat cooked at a high temperature, can be used as an indirect measure of exposure to HCAs. A review of all research studies reported between 1996 and 2007 that examined relationships between HCAs, meat and cancer ...
Processed meat, defined by the World Health Organization as having undergone salting, curing, fermenting, smoking or other processes to make products such as sausages, ham or canned meat, contains ...