Meat consumption and colorectal cancer: A review of epidemiologic evidence

Nutrition Reviews

Volumn 59, Issue 2, 2001, Pages 37-47

  Norat, T ^a   Riboli, E ^a  

^a INTERNATIONAL AGENCY FOR RESEARCH ON CANCER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CANCER RISK; CHEMICAL COMPOSITION; COLORECTAL CANCER; COOKING; DIETARY INTAKE; MEAT; NUTRITION;

EID: 0035102922     PISSN: 00296643     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1753-4887.2001.tb06974.x     Document Type: Article

References (82)

1. Cancer incidence in five continents, Vol VI
2. WHO consensus statement on the role of nutrition in colorectal cancer
3. Carcinogenicity tests of fecapentaene-12 in mice and rats
4. Heterocyclic amines produced in cooked food: Unavoidable xenobiotics
5. Mutagen excretion and cytochrome P450-dependent activity in germfree and conventional rats fed a diet containing fried meat
6. Instability of microsatellites in rat colon tumors induced by heterocyclic amines
7. Cancer risk of heterocyclic amines in cooked foods: An analysis and implications for research
8. Cytochromes P450 in cynomolgus monkeys mutagenically activate 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) but not 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx)
9. Meat, metabolic genotypes and risk for colorectal cancer
10. Polycyclic aromatic hydrocarbons in the diet
11. Mutagenicities of smoke condensates and the charred surface of fish and meat
12. Biochemical and molecular effects of N-nitroso compounds in human cultured cells: An overview
13. Metabolism of acyclic and cyclic N-nitrosamines by cultured human colon
14. Formation and occurrence of nitrosamines in food
15. Role of N-nitroso compounds (NOC) and N-nitrosation in etiology of gastric, esophageal, nasopharyngeal and bladder cancer and contribution to cancer of known exposures to NOC
16. Dietary exposure to N-nitroso compounds and the risk of human cancer
17. Environmental exposure to N-nitroso compounds (NNOC) and precursors: An overview
18. Endogenous N-nitrosation in man assessed by measurement of apparent total N-nitroso compounds in faeces
19. Does increased endogenous formation of N-nitroso compounds in the human colon explain the association between red meat and colon cancer?
20. The role of fat, fatty acids, and total energy intake in the etiology of human colon cancer
21. Effect of high-fat, high-beef diet and of mode of cooking of beef in the diet on fecal bacterial enzymes and fecal bile acids and neutral sterols
22. Fecal diglycerides as selective endogenous mitogens for premalignant and malignant human colonic epithelial cells
23. The sustained development of preneoplastic lesions depends on high protein intake
24. Adenocarcinoma of the colon associated with ureterosigmoidostomy: Report of a case
25. Promotion of colonic microadenoma growth in mice and rats fed cooked sugar or cooked casein and fat
26. Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women
27. Intake of fat, meat, and fiber in relation to risk of colon cancer in men
28. Risk factors for colorectal cancer in a prospective study among U.S. white men
29. A prospective cohort study on the relation between meat consumption and the risk of colon cancer
30. Dietary fat and the risk of colorectal cancer
31. Life-style and cancer: From epidemio-logical evidence to public behavior change to mortality reduction of target cancers
32. Large-bowel cancer in Hawaiian Japanese
33. A case-control study of relationships of diet and other traits to colorectal cancer in American blacks
34. Diet in the epidemiology of cancer of the colon and rectum
35. A case-control study of large bowel cancer in Japan
36. Diet and colorectal cancer: A case-control study in Greece
37. Colorectal cancer in rural Nebraska
38. Dietary habits and gastrointestinal cancers: A comparative case-control study of stomach and large intestinal cancers in Nagoya, Japan
39. Case-control study on colorectal cancer and diet in Marseilles
40. Case-control study of the relationship of diet and colon cancer
41. Case-control study of dietary etiological factors: The Melbourne Colorectal Cancer Study
42. Colorectal cancer and the consumption of foods: A case-control study in Belgium
43. Case-control study of proximal and distal colon cancer and diet in Wisconsin
44. Colorectal cancer and diet in an Asian population - A case-control study among Singapore Chinese
45. Aromatic amine acetyltransferase as a marker for colorectal cancer: Environmental and demographic associations
46. A population-based case-control study of colorectal cancer in Majorca. I. Dietary factors
47. Meat, cooking methods and colorectal cancer: A case-referent study in Stockholm
48. Diet and cancer of the colon and rectum: A case-control study in China
49. Colon cancer in Argentina. I: Risk from intake of dietary items
50. A case-control study of occupational and dietary factors in colorectal cancer in young men by subsite
51. Food consumption and cancer of the colon and rectum in north-eastern Italy
52. Food-group consumption and colon cancer in the Adelaide Case-Control Study. II. Meat, poultry, seafood, dairy foods and eggs
53. Dietary habits and colorectal cancer in a low-risk area. Results from a population-based case-control study in southern Italy
54. Vegetable and animal products as determinants of colon cancer risk in Dutch men and women
55. Relationship of food groups and water intake to colon cancer risk
56. A case-control study of diet and colo-rectal cancer in northern Italy
57. Attributable risks for colorectal cancer in northern Italy
58. Food groups and risk of colorectal cancer in Italy
59. A case-control study of diet and colorectal cancer in a multiethnic population in Hawaii (United States): Lipids and foods of animal origin
60. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: A population-based study
61. Genotype difference of aldehyde dehydrogenase 2 gene in alcohol drinkers influences the incidence of Japanese colorectal cancer patients
62. Foods as risk factors for colorectal cancer: A case-control study in Burgundy (France)
63. Meat consumption, genetic susceptibility, and colon cancer risk: A United States multicenter case-control study
64. Food groups and colorectal cancer risk
65. Dietary relationships with fatal colorectal cancer among Seventh-Day Adventists
66. Risk factors for fatal colon cancer in a large prospective study
67. Sugar, meat, and fat intake, and non-dietary risk factors for colon cancer incidence in Iowa women (United States)
68. Dietary factors and risk of colon cancer: A prospective study of 50,535 young Norwegian men and women
69. Prospective study of diet and female colorectal cancer: The New York University Women's Health Study
70. Dietary risk factors for colon cancer in a low-risk population
71. A prospective study of N-acetyltransferase genotype, red meat intake, and risk of colorectal cancer
72. Risk factors for colorectal cancer in a prospective study among U.S. white men
73. Diet and risk of colorectal cancer in a cohort of Finnish men
74. Fried foods and the risk of colon cancer
75. Rapid metabolic phenotypes for acetyltransferase and cytochrome P4501A2 and putative exposure to foodborne heterocyclic amines increase the risk for colorectal cancer or polyps
76. Well-done, grilled red meat increases the risk of colorectal adenomas
77. Intake of fried meat and risk of cancer: A follow-up study in Finland
78. European school of oncology advisory report to the European Commission for the Europe Against Cancer Programme: European code against cancer