Dietary components that counteract the increased risk of colorectal cancer related to red meat consumption
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Summary
According to current international guidelines, the reduction of red meat intake combined with the consumption of food containing antioxidant and chemoprotective substances may significantly reduce the risk of developing CRC.
- Type
- review
- Published
- 2018-07-04
- Cited by
- 27
- References
- 109
- OpenAlex
- https://openalex.org/W2766011992
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:25196227
Keywords
Chemoprotective, Red meat, White meat, Colorectal cancer, Food science
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Cited by
- Late effect of the food consumption on colorectal cancer rate
- Nutraceuticals in Colorectal Cancer: A Mechanistic Approach
- Thought for food
- Role of Heme Iron in the Association Between Red Meat Consumption and Colorectal Cancer
- Can Nrf2 Modulate the Development of Intestinal Fibrosis and Cancer in Inflammatory Bowel Disease?
- Intake of red and processed meat on the incidence of cancer: Are the risks really relevant?
- Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion
- Colorectal cancer risk factors in north-eastern Iran: A retrospective cross-sectional study based on geographical information systems, spatial autocorrelation and regression analysis.
- Caveats for the Good and Bad of Dietary Red Meat
- Dietary Patterns and Empirical Dietary Inflammatory Index in Southern Brazil and Risk of Colorectal Cancer: A Case-Control Study
- TiO2 genotoxicity: An update of the results published over the last six years.
- Impact on Longevity of Genetic Cardiovascular Risk and Lifestyle including Red Meat Consumption
- Processed and ultra-processed foods: coming to a health problem?
- Dietary Factors Modulating Colorectal Carcinogenesis
- Impact of Diets on Response to Immune Checkpoint Inhibitors (ICIs) Therapy against Tumors
- Meat substitutes: Resource demands and environmental footprints
- Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish
- Strategies of nanomedicine for targeting the signaling pathways of Colorectal cancer
- Gut microbiome and cancer implications: Potential opportunities for fermented foods.
- Risk factors of colorectal cancer: the comparison of selected nutritional behaviors of medical and non-medical students
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