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2016, Number 2

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Med Sur 2016; 23 (2)

Diet and cancer: The case of red and processed meat

Moguel-Gloria A, Vanegas-Farfano D

Language: English
References: 23
Page: 68-73
PDF size: 110.89 Kb.


ABSTRACT

Some daily consumed foods can be carcinogenic; recently, the World Health Organization (WHO) included processed meats and red meats within this group of foods. The mechanisms by which these foods act as carcinogens, mainly at the gastrointestinal tract, have been well studied, and are related both to compounds natively present in meats as well as additives (as with processed meats) or compounds formed during its preparation. For public health reasons, it is important to inform patients about better options for selecting, cooking and storing these foods in order to reduce their carcinogenic risk, as well as emphasize a healthy lifestyle with fruit, fibre and vegetables intake. The purpose of this article is to review these mechanisms as well as recommendations to counteract their deleterious effects.


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