Should dietary guidelines recommend low red meat intake?
نویسندگان
چکیده
منابع مشابه
Red meat intake may increase the risk of colon cancer in Japanese, a population with relatively low red meat consumption.
Asian populations have changed from traditional to Westernized diets, with increased red meat intake. They are suggested to be particularly susceptible to the adverse effects of red meat on the development of colorectal cancers, however, few prospective studies of this putative link have been conducted. We examined associations between the consumption of red and processed meat and the risk of s...
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BACKGROUND Heme and total iron, present in meat, have been hypothesized to promote carcinogenesis. Few prospective studies have examined the associations between intakes of heme and total iron, types of meat, and endometrial cancer risk. OBJECTIVE We evaluated the associations between intakes of heme and total iron, types of meat, and risk of endometrial cancer in a large cohort of women. D...
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Monitoring dietary intake patterns among children is important in order to explore and prevent the onset of adult health problems. The aim of the present study was to compare children's dietary intakes with national recommendations and to determine whether sex or ethnic differences were evident. This was done using a methodology that allows assessment of intake from the major components of the ...
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N-Nitroso compounds are suspected colorectal cancer (CRC) carcinogens to which individuals on a diet high in red meat (RM) may be particularly exposed. Many of these compounds undergo alpha-hydroxylation by CYP2E1 to form DNA adducts. The gene coding for this enzyme is polymorphic and thus may constitute a susceptibility factor for CRC. We conducted a population-based case-control study in Hawa...
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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 colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that b...
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ژورنال
عنوان ژورنال: Critical Reviews in Food Science and Nutrition
سال: 2019
ISSN: 1040-8398,1549-7852
DOI: 10.1080/10408398.2019.1657063