Red meat consumption and colorectal cancer risk: an integrative review of the international literature
Red meat consumption and colorectal cancer risk: an integrative review of the international literature
DOI:
https://doi.org/10.51473/rcmos.v1i1.2023.1811Keywords:
red meat; colorectal cancer; intestinal carcinogenesis; processed meat; diet.Abstract
Colorectal cancer is one of the leading causes of cancer-related death worldwide, and part of its risk is linked to modifiable dietary factors. This integrative review examined studies published between 2013 and 2023 in PubMed, SciELO, ScienceDirect and LILACS addressing the relationship between red and processed meat intake and intestinal cancer. Overall, cohort studies and meta-analyses consistently show an increased risk of colorectal cancer among individuals with higher consumption of these foods, particularly processed meats. Proposed mechanisms include the formation of N-nitroso compounds, heterocyclic amines and polycyclic aromatic hydrocarbons during high-temperature cooking, as well as the effects of heme iron, gut dysbiosis and chronic inflammation on the colonic epithelium. It is concluded that limiting red meat intake, avoiding processed meats and adopting dietary patterns rich in fiber and plant-based foods are key strategies for colorectal cancer prevention.
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Copyright (c) 2023 Kathleen Coelho Vieira Moreno (Autor)
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