Association between red meat consumption and cancer risk
Апстракт
Cancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to increased risk of cancer. Formation of mutagens, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, mainly depend on cooking methods and is the highest in pan fried and barbecued meat. Fat, N-nitroso compounds and haeme iron which are also found in meat and meat products are considered to influence the occurrence of cancer. Colorectal cancer is the most often associated with red meat consumption, but studies show that meat eating may increase the risk for other types of cancer including breast cancer, gastric cancer, prostate cancer, pancreatic cancer, lung cancer, laryngeal cancer and bladder, kidney, and endometrial tumors.
Кључне речи:
red meat / PAH / HAA / colorectal cancer / diet and lifestyle habitsИзвор:
Meat Technology, 2016, 57, 2, 81-88Издавач:
- Institute of meat hygiene and technology, Belgrade
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Bošković, Marija AU - Baltić, Milan Ž. PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1377 AB - Cancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to increased risk of cancer. Formation of mutagens, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, mainly depend on cooking methods and is the highest in pan fried and barbecued meat. Fat, N-nitroso compounds and haeme iron which are also found in meat and meat products are considered to influence the occurrence of cancer. Colorectal cancer is the most often associated with red meat consumption, but studies show that meat eating may increase the risk for other types of cancer including breast cancer, gastric cancer, prostate cancer, pancreatic cancer, lung cancer, laryngeal cancer and bladder, kidney, and endometrial tumors. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Association between red meat consumption and cancer risk VL - 57 IS - 2 SP - 81 EP - 88 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1377 ER -
@article{ author = "Bošković, Marija and Baltić, Milan Ž.", year = "2016", abstract = "Cancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to increased risk of cancer. Formation of mutagens, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, mainly depend on cooking methods and is the highest in pan fried and barbecued meat. Fat, N-nitroso compounds and haeme iron which are also found in meat and meat products are considered to influence the occurrence of cancer. Colorectal cancer is the most often associated with red meat consumption, but studies show that meat eating may increase the risk for other types of cancer including breast cancer, gastric cancer, prostate cancer, pancreatic cancer, lung cancer, laryngeal cancer and bladder, kidney, and endometrial tumors.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Association between red meat consumption and cancer risk", volume = "57", number = "2", pages = "81-88", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1377" }
Bošković, M.,& Baltić, M. Ž.. (2016). Association between red meat consumption and cancer risk. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(2), 81-88. https://hdl.handle.net/21.15107/rcub_veterinar_1377
Bošković M, Baltić MŽ. Association between red meat consumption and cancer risk. in Meat Technology. 2016;57(2):81-88. https://hdl.handle.net/21.15107/rcub_veterinar_1377 .
Bošković, Marija, Baltić, Milan Ž., "Association between red meat consumption and cancer risk" in Meat Technology, 57, no. 2 (2016):81-88, https://hdl.handle.net/21.15107/rcub_veterinar_1377 .