Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.

Last updated on 23-8-2019 by Anonymous (non vérifié)

Peer reviewed scientific article



Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now …

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