Repositori institucional URV
| Autor/es de la URV: | Domingo Roig, José Luis / Nadal Lomas, Martí |
| Autor según el artículo: | Domingo, Jose L.; Nadal, Marti; |
| 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 |
| Año de publicación de la revista: | 2017 |
| Tipo de publicación: | Journal Publications |
| ISSN: | 02786915 |
| 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 |
| Referencia al articulo segun fuente origial: | Food And Chemical Toxicology. 105 256-261 |
| 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. |
| DOI del artículo: | 10.1016/j.fct.2017.04.028 |
| Enlace a la fuente original: | https://www.sciencedirect.com/science/article/abs/pii/S0278691517302053 |
| Versión del articulo depositado: | info:eu-repo/semantics/submittedVersion |
| Acceso a la licencia de uso: | https://creativecommons.org/licenses/by/3.0/es/ |
| Departamento: | Ciències Mèdiques Bàsiques |
| URL Documento de licencia: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| 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 |
| Palabras clave: | Red meat Processed red meat Mechanisms Iarc Epidemiological studies Carcinogenicity processed red meat mechanisms iarc epidemiological studies carcinogenicity |
| Entidad: | Universitat Rovira i Virgili |
| Fecha de alta del registro: | 2024-08-03 |
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