Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective

Critical Reviews in Food Science and Nutrition
Sun Jin HurKeun Taik Lee

Abstract

This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported. Among 73 epidemiological studies, approximately 76% were conducted in Western countries, whereas only 15% of studies were conducted in Asia. Furthermore, most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. Further epidemiological stu...Continue Reading

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Citations

Sep 6, 2019·Critical Reviews in Food Science and Nutrition·Frédéric Leroy, Nathan Cofnas
Oct 8, 2020·International Journal of Environmental Research and Public Health·Josep PenuelasJordi Sardans

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