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Critical Reviews in Food Science and Nutrition Volume 59, 2019 - Issue 21
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Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective

Sun Jin HurDepartment of Animal Science and Technology, Chung-Ang University, Anseong, Korea; View further author information
,
Cheorun JoDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Korea; View further author information
,
Yohan YoonDepartment of Food and Nutrition, Sookmyung Womens’ University, Seoul, Korea; View further author information
,
Jong Youn JeongSchool of Food Biotechnology & Nutrition, Kyungsung University, Busan, Korea; View further author information
&
Keun Taik LeeDepartment of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, KoreaCorrespondence[email protected]
View further author information
Pages 3526-3537 | Received 23 Mar 2018, Accepted 28 Jun 2018, Published online: 10 Sep 2018

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Frédéric Leroy & Nathan Cofnas. (2020) Should dietary guidelines recommend low red meat intake?. Critical Reviews in Food Science and Nutrition 60:16, pages 2763-2772.
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Articles from other publishers (8)

Sharifah Saffinas Syed Soffian, Azmawati Mohammed Nawi, Rozita Hod, Mohd Hasni Ja’afar, Zaleha Md Isa, Huan-Keat Chan & Muhammad Radzi Abu Hassan. (2022) Meta-Analysis of the Association between Dietary Inflammatory Index (DII) and Colorectal Cancer. Nutrients 14:8, pages 1555.
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Wei Liu, Zhaoyu Yang, Lili Shi & Yun Li. (2022) Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China. Molecules 27:2, pages 402.
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Hea Jin Kang, Seung Yun Lee, Da Young Lee, Ji Hyeop Kang, Jae Hyeon Kim, Hyun Woo Kim, Dong Hoon Oh, Jae Won Jeong & Sun Jin Hur. (2022) Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials. Meat Science 183, pages 108663.
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Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo & Deshani C. Mudannayake. (2022) Inulin as a functional ingredient and their applications in meat products. Carbohydrate Polymers 275, pages 118706.
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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 .
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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Josep Penuelas, Tamás Krisztin, Michael Obersteiner, Florian Huber, Hannes Winner, Ivan A. Janssens, Philippe Ciais & Jordi Sardans. (2020) Country-Level Relationships of the Human Intake of N and P, Animal and Vegetable Food, and Alcoholic Beverages with Cancer and Life Expectancy. International Journal of Environmental Research and Public Health 17:19, pages 7240.
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Seung Yun Lee, Dong Gyun Yim, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Aera Jang, Tae Sun Park, Sang Keun Jin & Sun Jin Hur. (2020) Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends in Food Science & Technology 99, pages 568-579.
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