Association between red meat consumption and cancer risk
Article (Published version)
MetadataShow full item record
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.
Keywords:red meat / PAH / HAA / colorectal cancer / diet and lifestyle habits
Source:Meat technology, 2016, 57, 2, 81-88
- Institute of meat hygiene and technology, Belgrade
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)