The role of red and processed meat in colorectal cancer development: a perspective.
This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway. Electronic address: marije.oostindjer@nmbu.no.
Marije
M
Oostindjer
Norwegian Institute of Public Health, PO Box 4404 Nydalen, 0403 Oslo, Norway.
Jan
J
Alexander
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway; School of Life Science, Arizona State University, PO Box 874501, Tempe AZ 85287, USA.
Gro V
GV
Amdam
Danish Agriculture & Food Council, Axelborg, Axeltorv 3, 1609 Copenhagen, Denmark.
Grethe
G
Andersen
Texas Therapeutics Institute, The University of Texas Health Science Center at Houston, 1825 Pressler Street, Houston, TX 77030, USA.
Nathan S
NS
Bryan
Department of Cancer Research and Molecular Medicine, Norwegian University of Science and Technology, 7489 Trondheim, Norway.
Duan
D
Chen
Université de Toulouse, ENVT, INRA, UMR1331 Toxalim, 23 Capelles, F-31076 Toulouse, France.
Denis E
DE
Corpet
Ghent University, Faculty of Bioscience Engineering, Department of Animal Production, Laboratory of Animal Nutrition and Animal Product Quality, Proefhoevestraat 10, 9090 Melle, Belgium.
Stefaan
S
De Smet
Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark.
Lars Ove
LO
Dragsted
Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway.
Anna
A
Haug
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Anders H
AH
Karlsson
RIKILT-Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands.
Gijs
G
Kleter
Department of Toxicogenomics, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands.
Theo M
TM
de Kok
Department of Cancer Research and Molecular Medicine, Norwegian University of Science and Technology, 7489 Trondheim, Norway.
Bård
B
Kulseng
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA.
Andrew L
AL
Milkowski
Western Human Nutrition Research Center, Davis, 430 West Health Sciences Drive, Davis, CA 95616, USA.
Roy J
RJ
Martin
Department of Food and Environmental Sciences, Division of Nutrition, PO Box 66, University of Helsinki, Helsinki, Finland.
Anne-Maria
AM
Pajari
Norwegian University of Life Sciences, Department of Food Safety and Infection Biology, PO Box 8146 Dep., 0033 Oslo, Norway.
Jan Erik
JE
Paulsen
Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7082, 75007 Uppsala, Sweden.
Jana
J
Pickova
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway.
Knut
K
Rudi
Norwegian University of Life Sciences, Department of Food Safety and Infection Biology, PO Box 8146 Dep., 0033 Oslo, Norway.
Marianne
M
Sødring
DLW Consulting Services, LLC., 1302 N Oak Forest Rd., Salt Lake City, UT 84103, USA.
Douglas L
DL
Weed
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway.
Bjørg
B
Egelandsdal
D000818:Animals; D015179:Colorectal Neoplasms / Q000209:etiology*; D004032:Diet / Q000009:adverse effects; D006801:Humans; D008460:Meat / Q000009:adverse effects*; D008461:Meat Products / Q000009:adverse effects; D009664:Norway; D012307:Risk Factors; D011795:Surveys and Questionnaires
Animal models; Colorectal cancer; Epidemiology; Phytochemicals; Processed meat; Red meat