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

Marije Oostindjer; Jan Alexander; Gro 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 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

Life Sciences, School of (SOLS)

Research output: Contribution to journal › Comment/debate › peer-review

145 Scopus citations

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 (US)
Pages (from-to)	583-596
Number of pages	14
Journal	Meat Science
Volume	97
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2014.02.011
State	Published - 2014

Keywords

Animal models
Colorectal cancer
Epidemiology
Phytochemicals
Processed meat
Red meat

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2014.02.011

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Oostindjer, M., Alexander, J., Amdam, G., 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, G, 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, AM, 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.",

keywords = "Animal models, Colorectal cancer, Epidemiology, Phytochemicals, Processed meat, Red meat",

author = "Marije Oostindjer and Jan Alexander and Gro Amdam 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 Pajari, {Anne Maria} and Paulsen, {Jan Erik} and Jana Pickova and Knut Rudi and Marianne S{\o}dring and Weed, {Douglas L.} and Bj{\o}rg Egelandsdal",

year = "2014",

doi = "10.1016/j.meatsci.2014.02.011",

language = "English (US)",

volume = "97",

pages = "583--596",

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issn = "0309-1740",

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TY - JOUR

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

T2 - A perspective

AU - Oostindjer, Marije

AU - Alexander, Jan

AU - Amdam, Gro

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

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.

KW - Animal models

KW - Colorectal cancer

KW - Epidemiology

KW - Phytochemicals

KW - Processed meat

KW - Red meat

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SN - 0309-1740

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JO - Meat Science

JF - Meat Science

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ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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