A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis

@article{Jeyakumar2016ACO,
  title={A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis},
  author={A. Jeyakumar and L. Dissabandara and V. Gopalan},
  journal={Journal of Gastroenterology},
  year={2016},
  volume={52},
  pages={407-418}
}
A recent investigation by the World Health Organisation (WHO) has found that the consumption of processed meat and potentially red meat promotes carcinogenesis and can increase the risk of colorectal cancer. This literature review aims to summarise both the red and processed meat molecules associated with colorectal carcinogenesis and investigate their relationship with the pathogenic process of colorectal cancer. Literature relating to the carcinogenic effect of red and processed meat… Expand
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