This review explores the multifaceted role that iron has in cancer biology. Epidemiological
studies have demonstrated an association between excess iron and increased cancer …

Iron has been suggested as a risk factor for different types of cancers mainly due to its
prooxidant activity, which can lead to oxidative DNA damage. Furthermore, subjects with …

Over the past decade, there has been growing interest in the development and production of
plant-based and cell-based alternatives to farmed meat. Although promoted for their …

Microbial metabolism of proteins and amino acids by human gut bacteria generates a variety
of compounds including phenol, indole, and sulfur compounds and branched chain fatty …

Spices are commonly used as flavour enhancer and natural antioxidants in processed meat
products. However, effect of spices on the formation of carcinogens especially heterocyclic …

Heme constitutes 95% of functional iron in the human body, as well as two-thirds of the
average person's iron intake in developed countries. Hence, a wide range of …

One of the most consistent epidemiological associations between diet and human disease
risk is the impact of red meat consumption (beef, pork, and lamb, particularly in processed …

ABSTRACT In 2007 the World Cancer Research Fund and American Institute for Cancer
Research (WCRF/AICR) report judged that the evidence for an association between red and …

Cancer cells undergo considerable metabolic changes to foster uncontrolled proliferation in
a hostile environment characterized by nutrient deprivation, poor vascularization and …

Iron is an essential element for several metabolic pathways and physiological processes.
The maintenance of iron homeostasis within the human body requires a dynamic and highly …