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A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis
Lovers of red and processed meats tend to have a high risk of being diagnosed with colorectal cancer.
This study provided more clarity on the role habitual dietary exposure to red and processed meats plays in the development colorectal cancer. Researchers made use of nutritional and health information extracted from appropriate studies.
Researchers observed that consistent eating of ample portions of red and processed meats drove up an individual's risk of acquiring colorectal cancer. This study offered additional insight into the involvement of red and processed meats as key drivers in the process of transforming healthy colorectal cells and tissues to cancerous tumors.
Research Summary Information
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2017
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Arunan Jeyakumar, Lakal Dissabandara, Vinod Gopalan
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School of Medical Science, Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, 4222, Australia. School of Medicine, Menzies Health Institute Queensland, Griffith University, Gold Coast, Australia. School of Medical Science, Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, 4222, Australia. v.gopalan@griffith.edu.au. School of Medicine, Menzies Health Institute Queensland, Griffith University, Gold Coast, Australia. v.gopalan@griffith.edu.au.
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No, Free full text of study was not found.
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