Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of
death in affluent countries. The epidemiologic studies published to date conclude that the …

Diets containing substantial amounts of red or preserved meats may increase the risk of
various cancers, including colorectal cancer. This association may be due to a combination …

The hypothesis that consumption of red and processed meat increases colorectal cancer
risk is reassessed in a meta‐analysis of articles published during 1973–99. The mean …

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 …

High red meat diets have been linked with risk of sporadic colorectal cancer, but their effects
on mutations which occur in this cancer are unknown. G→ A transitions in K-ras occur in …

Red meat intake is associated with colon cancer risk. Puzzlingly, meat does not promote
carcinogenesis in rat studies. However, we demonstrated previously that dietary heme …

Temporal trend and migrant studies have indicated that the etiologyof colorectal cancer is
predominantly environmental and, hence, modifiable. Animal fat intake has been frequently …

High intake of red meat is associated with increased colon cancer risk. We have shown
earlier that this may be due to the high haem content of red meat, because dietary haem …

Improved means of cancer prevention and treatment remain key goals of global health
programmes. This is particularly true in Western society, where the elderly represent a large …

Epidemiological studies suggest that high consumption of red meat and saturated fat and
low consumption of fiber are associated with an increased risk of colon cancer. Therefore …