Articles producció científica> Ciències Mèdiques Bàsiques

Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision

  • Datos identificativos

    Identificador: imarina:3388174
    Autores:
    Domingo, Jose L.Nadal, Marti
    Resumen:
    In October 2015, the International Agency for Research on Cancer (IARC) issued a press release on the results of the evaluation of the carcinogenicity of red and processed meat. Based on the accumulated scientific literature, the consumption of red meat was classified as "probably carcinogenic to humans" and processed meat as "carcinogenic to humans". Given the importance of this topic, this review was aimed at revising the current state-of-the-art on the carcinogenicity of red and processed meat, some time after the IARC decision. Some new epidemiological studies and new reviews clearly supporting the IARC decision have been published during these months. However, a number of gaps still exist. It is basic to establish the mechanisms leading to the increased risk of colorectal cancer (CRC) and other cancers arising from red and processed meat consumption. Another important pending issue is to establish the role of known/suspected carcinogens contained in uncooked or unprocessed meats, as well as the influence of cooking. Finally, it would be highly recommended to conduct new epidemiological studies to elucidate whether the consumption of white meat, such as pork and/or poultry, are -positively or inversely-associated with an increased risk of CRC and other types of cancer.
  • Otros:

    Autor según el artículo: Domingo, Jose L.; Nadal, Marti;
    Departamento: Ciències Mèdiques Bàsiques
    Autor/es de la URV: Domingo Roig, José Luis / Nadal Lomas, Martí
    Palabras clave: Red meat Processed red meat Mechanisms Iarc Epidemiological studies Carcinogenicity processed red meat mechanisms iarc epidemiological studies carcinogenicity
    Resumen: In October 2015, the International Agency for Research on Cancer (IARC) issued a press release on the results of the evaluation of the carcinogenicity of red and processed meat. Based on the accumulated scientific literature, the consumption of red meat was classified as "probably carcinogenic to humans" and processed meat as "carcinogenic to humans". Given the importance of this topic, this review was aimed at revising the current state-of-the-art on the carcinogenicity of red and processed meat, some time after the IARC decision. Some new epidemiological studies and new reviews clearly supporting the IARC decision have been published during these months. However, a number of gaps still exist. It is basic to establish the mechanisms leading to the increased risk of colorectal cancer (CRC) and other cancers arising from red and processed meat consumption. Another important pending issue is to establish the role of known/suspected carcinogens contained in uncooked or unprocessed meats, as well as the influence of cooking. Finally, it would be highly recommended to conduct new epidemiological studies to elucidate whether the consumption of white meat, such as pork and/or poultry, are -positively or inversely-associated with an increased risk of CRC and other types of cancer.
    Áreas temáticas: Toxicology Saúde coletiva Química Odontología Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 02786915
    Direcció de correo del autor: marti.nadal@urv.cat joseluis.domingo@urv.cat marti.nadal@urv.cat
    Identificador del autor: 0000-0002-0217-4827 0000-0001-6647-9470 0000-0002-0217-4827
    Fecha de alta del registro: 2024-08-03
    Versión del articulo depositado: info:eu-repo/semantics/submittedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0278691517302053
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Food And Chemical Toxicology. 105 256-261
    Referencia de l'ítem segons les normes APA: Domingo, Jose L.; Nadal, Marti; (2017). Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food And Chemical Toxicology, 105(), 256-261. DOI: 10.1016/j.fct.2017.04.028
    DOI del artículo: 10.1016/j.fct.2017.04.028
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2017
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Toxicology
    Red meat
    Processed red meat
    Mechanisms
    Iarc
    Epidemiological studies
    Carcinogenicity
    processed red meat
    mechanisms
    iarc
    epidemiological studies
    carcinogenicity
    Toxicology
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias ii
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Astronomia / física
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