Document Type

Article

Publication Date

9-19-2016

Publication Title

Journal of Clinical Nutrition & Dietetics

Volume

2

Issue

3

Pages

1-11

Abstract

Diet serves as a primary prevention approach to reduce the global burden of cancer. In 2007, the World Cancer Research Fund and the American Institute for Cancer Research published the Second Expert Report (SER) Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective outlining lifestyle recommendations for primary cancer prevention. Results support a strong link between red and processed meat and colorectal carcinogenesis. Findings from the Colorectal Cancer 2011 Report: Food, Nutrition, Physical Activity, and the Prevention of Colorectal Cancer, a review conducted through the WCRF Continuous Update Project (CUP), strengthened the evidence and supported the conclusions found in the SER. This review explored the available evidence since the publication of the 2011 CUP report and provides an update of the literature, specific to colorectal cancer (CRC) and diet. Furthermore, several proposed mechanisms, including heterocyclic amines (HCAs), polyaromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), and heme iron, may explain the effects of meat on the cancer process. The studies reviewed continue to support the causal link between red and processed meat consumption and CRC. The most recent literature supports the preventative role of consuming a plant-based diet low in red and processed meat for overall cancer prevention.

Comments

Author Posting © King KE, Sheean PM, 2016. This article is posted here by permission of iMedPub for personal use, not for redistribution. The article was published in Journal of Clinical Nutrition & Dietetics, Vol. 2, Iss. 3, September 2016, http://dx.doi.org/10.4172/2472-1921.100025

Creative Commons License

Creative Commons Attribution 3.0 License
This work is licensed under a Creative Commons Attribution 3.0 License.

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