Fresh and processed meats provide high biological value proteins and important
micronutrients. On the other hand, a working group of IARC recently classified processed …

Antioxidant system loss after slaughtering, reactive species production, cell disruption,
contact with oxygen and light, heme and nonheme iron, and irradiation starts up mainly by 2 …

In October, 2015, 22 scientists from ten countries met at the International Agency for
Research on Cancer (IARC) in Lyon, France, to evaluate the carcinogenicity of the …

Red meat and processed meat intake is associated with a risk of colorectal cancer, a major
cause of death in affluent countries. Epidemiological and experimental evidence supports …

Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of
death in affluent countries. The epidemiologic studies published to date conclude that the …

Epidemiology shows that red and processed meat intake is associated with an increased
risk of colorectal cancer. Heme iron, heterocyclic amines, and endogenous N-nitroso …

The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-
analyses show that high consumers of cured meats and red meat are at increased risk of …

This paper is based on a workshop held in Oslo, Norway in November 2013, in which
experts discussed how to reach consensus on the healthiness of red and processed meat …

A role for red and processed meat in the development of colorectal cancer has been
proposed based largely on evidence from observational studies in humans, especially in …

Comminuted meat products represent a diverse class of meat products that are popular for
their characteristic texture and flavor. Comminuted meat products are incorporated with …