The role of red and processed meat in colorectal cancer development: a perspective

Marije Oostindjer; Jan Alexander; Gro V. Amdam; Grethe Andersen; Nathan S. Bryan; Duan Chen; Denis E. Corpet; Stefaan De Smet; Lars Ove Dragsted; Anna Haug; Anders H Karlsson; Gijs Kleter; Theo M. de Kok; Bård Kulseng; Andrew L. Milkowski; Roy J. Martin; Anne-Maria Pajari; Jan Erik Paulsen; Jana Pickova; Knut Rudi; Marianne Sødring; Douglas L. Weed; Bjørg Egelandsdal

doi:10.1016/j.meatsci.2014.02.011

The role of red and processed meat in colorectal cancer development: a perspective

Marije Oostindjer, Jan Alexander, Gro V. Amdam, Grethe Andersen, Nathan S. Bryan, Duan Chen, Denis E. Corpet, Stefaan De Smet, Lars Ove Dragsted, Anna Haug, Anders H Karlsson, Gijs Kleter, Theo M. de Kok, Bård Kulseng, Andrew L. Milkowski, Roy J. Martin, Anne-Maria Pajari, Jan Erik Paulsen, Jana Pickova, Knut RudiMarianne Sødring, Douglas L. Weed, Bjørg Egelandsdal

111 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Meat Science
Volume	97
Issue number	4
Pages (from-to)	583-596
Number of pages	14
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2014.02.011
Publication status	Published - 2014

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10.1016/j.meatsci.2014.02.011

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Oostindjer, M., Alexander, J., Amdam, G. V., Andersen, G., Bryan, N. S., Chen, D., Corpet, D. E., De Smet, S., Dragsted, L. O., Haug, A., Karlsson, A. H., Kleter, G., de Kok, T. M., Kulseng, B., Milkowski, A. L., Martin, R. J., Pajari, A-M., Paulsen, J. E., Pickova, J., ... Egelandsdal, B. (2014). The role of red and processed meat in colorectal cancer development: a perspective. Meat Science, 97(4), 583-596. https://doi.org/10.1016/j.meatsci.2014.02.011

Oostindjer, M, Alexander, J, Amdam, GV, Andersen, G, Bryan, NS, Chen, D, Corpet, DE, De Smet, S, Dragsted, LO, Haug, A, Karlsson, AH, Kleter, G, de Kok, TM, Kulseng, B, Milkowski, AL, Martin, RJ, Pajari, A-M, Paulsen, JE, Pickova, J, Rudi, K, Sødring, M, Weed, DL & Egelandsdal, B 2014, 'The role of red and processed meat in colorectal cancer development: a perspective', Meat Science, vol. 97, no. 4, pp. 583-596. https://doi.org/10.1016/j.meatsci.2014.02.011

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title = "The role of red and processed meat in colorectal cancer development: a perspective",

abstract = "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.",

author = "Marije Oostindjer and Jan Alexander and Amdam, {Gro V.} and Grethe Andersen and Bryan, {Nathan S.} and Duan Chen and Corpet, {Denis E.} and {De Smet}, Stefaan and Dragsted, {Lars Ove} and Anna Haug and Karlsson, {Anders H} and Gijs Kleter and {de Kok}, {Theo M.} and B{\aa}rd Kulseng and Milkowski, {Andrew L.} and Martin, {Roy J.} and Anne-Maria Pajari and Paulsen, {Jan Erik} and Jana Pickova and Knut Rudi and Marianne S{\o}dring and Weed, {Douglas L.} and Bj{\o}rg Egelandsdal",

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T1 - The role of red and processed meat in colorectal cancer development

T2 - a perspective

AU - Oostindjer, Marije

AU - Alexander, Jan

AU - Amdam, Gro V.

AU - Andersen, Grethe

AU - Bryan, Nathan S.

AU - Chen, Duan

AU - Corpet, Denis E.

AU - De Smet, Stefaan

AU - Dragsted, Lars Ove

AU - Haug, Anna

AU - Karlsson, Anders H

AU - Kleter, Gijs

AU - de Kok, Theo M.

AU - Kulseng, Bård

AU - Milkowski, Andrew L.

AU - Martin, Roy J.

AU - Pajari, Anne-Maria

AU - Paulsen, Jan Erik

AU - Pickova, Jana

AU - Rudi, Knut

AU - Sødring, Marianne

AU - Weed, Douglas L.

AU - Egelandsdal, Bjørg

N1 - CURIS 2014 NEXS 178

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2014.02.011

DO - 10.1016/j.meatsci.2014.02.011

M3 - Journal article

C2 - 24769880

SN - 0309-1740

VL - 97

SP - 583

EP - 596

JO - Meat Science

JF - Meat Science

IS - 4

ER -

The role of red and processed meat in colorectal cancer development: a perspective

Abstract

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