Repositori institucional URV
| URV's Author/s: | Domingo Roig, José Luis / Nadal Lomas, Martí |
| Author, as appears in the article.: | Domingo, Jose L.; Nadal, Marti; |
| Author's mail: | marti.nadal@urv.cat joseluis.domingo@urv.cat marti.nadal@urv.cat |
| Author identifier: | 0000-0002-0217-4827 0000-0001-6647-9470 0000-0002-0217-4827 |
| Journal publication year: | 2017 |
| Publication Type: | Journal Publications |
| ISSN: | 02786915 |
| 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 |
| Papper original source: | Food And Chemical Toxicology. 105 256-261 |
| Abstract: | 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. |
| Article's DOI: | 10.1016/j.fct.2017.04.028 |
| Link to the original source: | https://www.sciencedirect.com/science/article/abs/pii/S0278691517302053 |
| Papper version: | info:eu-repo/semantics/submittedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Ciències Mèdiques Bàsiques |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | 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 |
| Keywords: | Red meat Processed red meat Mechanisms Iarc Epidemiological studies Carcinogenicity processed red meat mechanisms iarc epidemiological studies carcinogenicity |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-08-03 |
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