Financiado en parte por Korean Meat Industry Association and Korea Pork Board
Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective
Hur SJ, Jo C, Yoon Y, Jeong JY, Lee KT
Critical reviews in food science and nutrition · 16 citas
Etiquetas de revisión
Financiado por la industriaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- Korean Meat Industry Association and Korea Pork Board
Según 1 financiador declarado.
Publicación
- Publicado
- 2018-07-13 · Crit Rev Food Sci Nutr · vol. 59 · número 21 · págs. 3526–3537
- Editorial
- Taylor & Francis
- Citado
- 21 citas · más que el 85% de estudios similares · 1.7× el promedio de su campo
- Referencias
- 98 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Sodium Intake and Health
- Palabras clave
- Colorectal cancer, International agency, Medicine, Red meat, Environmental health, Epidemiology, Incidence (geometry), Cancer, Cohort study, Cancer incidence, White meat, Prospective cohort study, Food science, Internal medicine, Pathology, Biology
- MeSH
- humans, colorectal neoplasms, diet, risk factors, retrospective studies, prospective studies, meat, meat products, asia, red meat, asian people
5 autores
- Sun Jin Hur🇰🇷Chung-Ang University
- Cheorun Jo🇰🇷Seoul National University
- Yohan Yoon🇰🇷Sookmyung Women's University
- Jong Youn Jeong🇰🇷Kyungsung University
- Keun Taik Lee🇰🇷 · autor de correspondenciaGangneung–Wonju National University
Resumen
El texto original del estudio, en el idioma en que se publicó.
This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported. Among 73 epidemiological studies, approximately 76% were conducted in Western countries, whereas only 15% of studies were conducted in Asia. Furthermore, most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. Further epidemiological studies taking each country's food culture into consideration are required to reliably elucidate the effects of processed meat product intake, especially on cancer incidence.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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