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Original Articles

Consumption of Red/Processed Meat and Colorectal Carcinoma: Possible Mechanisms Underlying the Significant Association

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Giuseppe Grosso, Sandro La Vignera, Rosita A. Condorelli, Justyna Godos, Stefano Marventano, Maria Tieri, Francesca Ghelfi, Lucilla Titta, Alessandra Lafranconi, Angelo Gambera, Elena Alonzo, Salvatore Sciacca, Silvio Buscemi, Sumantra Ray, Daniele Del Rio & Fabio Galvano. (2022) Total, red and processed meat consumption and human health: an umbrella review of observational studies. International Journal of Food Sciences and Nutrition 73:6, pages 726-737.
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Ying Liang, Haoyan Jiao, Lingbo Qu & Hao Liu. (2020) Positive association between dietary inflammatory index and gastric cancer risk: A systematic review and meta-analysis. Nutrition and Cancer 72:8, pages 1290-1296.
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Nadia M. Bastide, Nathalie Naud, Gilles Nassy, Jean-Luc Vendeuvre, Sylviane Taché, Françoise Guéraud, Ditte A. Hobbs, Gunter G. Kuhnle, Denis E. Corpet & Fabrice H. F. Pierre. (2017) Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats. Nutrition and Cancer 69:2, pages 289-298.
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Tony Stankus. (2016) Ham. Journal of Agricultural & Food Information 17:2-3, pages 174-199.
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Articles from other publishers (23)

Dominika Malinowska, Robert Milewski & Małgorzata Żendzian-Piotrowska. (2023) Risk factors of colorectal cancer: the comparison of selected nutritional behaviors of medical and non-medical students. Journal of Health, Population and Nutrition 42:1.
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Manon C. W. Spaander, Ann G. Zauber, Sapna Syngal, Martin J. Blaser, Joseph J. Sung, Y. Nancy You & Ernst J. Kuipers. (2023) Young-onset colorectal cancer. Nature Reviews Disease Primers 9:1.
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Jiayu Li, Liuqing You, Zenghao Xu, Hao Bai, Xinglin Fei, Jinhua Yang, Qilong Li, Sangni Qian, Shujuan Lin, Mengling Tang, Jianbing Wang, Kun Chen & Mingjuan Jin. (2022) Healthy lifestyle and the risk of conventional adenomas and serrated polyps: Findings from a large colonoscopy screening population. International Journal of Cancer 151:1, pages 67-76.
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Yana Danailova, Tsvetelina Velikova, Georgi Nikolaev, Zorka Mitova, Alexander Shinkov, Hristo Gagov & Rossitza Konakchieva. (2022) Nutritional Management of Thyroiditis of Hashimoto. International Journal of Molecular Sciences 23:9, pages 5144.
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Marianne Sødring, Lars Ove Dragsted, Mette Helen Bjørge Müller, Jan Erik Paulsen, Anna Haug & Bjørg Egelandsdal. 2022. New Aspects of Meat Quality. New Aspects of Meat Quality 579 607 .
Osman Mohamed Elfadil, Jalpan Patel, Ishani Patel, Matthew W. Ewy, Ryan T. Hurt & Manpreet S. Mundi. (2021) Processed Foods – Getting Back to The Basics. Current Gastroenterology Reports 23:12.
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Maria Valeria Catani, Federica Rinaldi, Valentina Tullio, Valeria Gasperi & Isabella Savini. (2021) Comparative Analysis of Phenolic Composition of Six Commercially Available Chamomile (Matricaria chamomilla L.) Extracts: Potential Biological Implications. International Journal of Molecular Sciences 22:19, pages 10601.
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Eunbee Kim, Joon Seok Lee, Eunjae Kim, Myung-Ah Lee, Alfred N. Fonteh, Michael Kwong, Yoon Hee Cho, Un Jae Lee & Mihi Yang. (2021) Metabolic Evidence Rather Than Amounts of Red or Processed Meat as a Risk on Korean Colorectal Cancer. Metabolites 11:7, pages 462.
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Stina Burri, Kajsa Granheimer, Marine Rémy, Vandana Tannira, Yunjeong So, Kimmo Rumpunen, Eva Tornberg, Pamela Canaviri Paz, Elisabeth Uhlig, Elin Oscarsson, Anne-Marie Rohrstock, Milladur Rahman & Åsa Håkansson. (2021) Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation. Biomedicine & Pharmacotherapy 135, pages 111133.
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Filippo Vernia, Salvatore Longo, Gianpiero Stefanelli, Angelo Viscido & Giovanni Latella. (2021) Dietary Factors Modulating Colorectal Carcinogenesis. Nutrients 13:1, pages 143.
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Sophie Goethals, Thomas Van Hecke, Els Vossen, Lynn Vanhaecke, John Van Camp & Stefaan De Smet. (2020) Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. Food Research International 136, pages 109585.
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Sharon Yehuda & Vered Padler-Karavani. (2020) Glycosylated Biotherapeutics: Immunological Effects of N-Glycolylneuraminic Acid. Frontiers in Immunology 11.
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Sirish R. Panda, Rohit K. Singh, Barsharani Priyadarshini, Pragyan P. Rath, Pankaj K. Parhi, Trilochan Sahoo, Dindyal Mandal & Tapas Ranjan Sahoo. (2019) Nanoceria: A rare-earth nanoparticle as a promising anti-cancer therapeutic agent in colon cancer. Materials Science in Semiconductor Processing 104, pages 104669.
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Stina C. M. Burri, Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen & Eva Tornberg. (2019) Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs. Foods 8:9, pages 406.
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Antonio Serrano, Gaspar Ros & Gema Nieto. (2019) Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model. Antioxidants 8:8, pages 286.
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Stefaan De SmetDaniel DemeyerThomas Van Hecke. 2019. Chemical hazards in foods of animal origin. Chemical hazards in foods of animal origin 341 366 .
Frédéric Leroy & Stefaan De Smet. 2019. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet 1 19 .
Sunghee Lee, Jeonghee Lee, Il Ju Choi, Young-Woo Kim, Keun Won Ryu, Young-Il Kim, Jin-Kyoung Oh, Binh Thang Tran & Jeongseon Kim. (2017) Dietary inflammatory index and the risk of gastric cancer in a Korean population. Oncotarget 8:49, pages 85452-85462.
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José L. Domingo. (2017) Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review. Food and Chemical Toxicology 107, pages 20-26.
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José L. Domingo & Martí Nadal. (2017) Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food and Chemical Toxicology 105, pages 256-261.
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Prudence R. Carr, Lina Jansen, Stefanie Bienert, Wilfried Roth, Esther Herpel, Matthias Kloor, Hendrik Bläker, Jenny Chang-Claude, Hermann Brenner & Michael Hoffmeister. (2017) Associations of red and processed meat intake with major molecular pathological features of colorectal cancer. European Journal of Epidemiology 32:5, pages 409-418.
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M. Sødring, M. Oostindjer, L.O. Dragsted, A. Haug, J.E. Paulsen & B. Egelandsdal. 2017. New Aspects of Meat Quality. New Aspects of Meat Quality 479 499 .
Christina Steppeler, Marianne Sødring & Jan Erik Paulsen. (2016) Colorectal Carcinogenesis in the A/J Min/+ Mouse Model is Inhibited by Hemin, Independently of Dietary Fat Content and Fecal Lipid Peroxidation Rate. BMC Cancer 16:1.
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