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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 ...
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 authors concluded that high intake of well-done meat and/or high exposure to certain HCAs may be associated with cancer of the colon, breast, prostate, pancreas, lung, stomach and esophagus. A recent study found that the relative risk for colorectal cancer increased at intakes >41.4 ng/day. [16]
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.
According to the National Cancer Institute, high temperature cooking of meat creates the chemicals heterocylic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These chemicals cause ...
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.
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