Meat and cancer.

Volume: 84, Issue: 2, Pages: 308 - 313
Published: Feb 1, 2010
Abstract
An increasing literature associates high intake of meat, especially red meat and processed meat with an increased risk of cancers, especially colorectal cancer. There is evidence that this risk may not be a function of meat per se, but may reflect high-fat intake, and/or carcinogens generated through various cooking and processing methods. The cancer risk may be modulated by certain genotypes. Cancers associated with high meat consumption may be...
Paper Details
Title
Meat and cancer.
Published Date
Feb 1, 2010
Volume
84
Issue
2
Pages
308 - 313
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