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Epidemiologic Burden of Red and Processed Meat Intake on Colorectal Cancer Mortality

Frequent consumers of red and processed meats may have a high probability of developing and dying from colorectal cancer.

This study assessed how regular consumption of red and processed meats affects colorectal cancer mortality risk. Researchers reviewed data drawn out from relevant studies. 

An estimated 1.77% and 1.18% of colorectal cancer deaths worldwide were attributed to the ingestion of red and processed meat products respectively. This study affirms the notion that diets high in red and processed meats may be a major contributing factor to the rising incidence of colorectal cancer morbidity and mortality globally.

Research Summary Information

  • 2021
  • Camilla Mattiuzzi, Giuseppe Lippi
  • Service of Clinical Governance, Provincial Agency for Social and Sanitary Services, Trento, Italy. Section of Clinical Biochemistry, University of Verona, Verona, Italy.
  • No, Free full text of study was not found.
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