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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.
A 2016 report by the American Institute for Cancer Research and the World Cancer Research Fund found that processed meat consumption also increases the risk of stomach cancer. [7] In 2020, the American Cancer Society stated that "it is not known if there is a safe level of consumption for either red or processed meats. In the absence of such ...
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.
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.
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 ...
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 ...