Abstract：This review provides a summary of previous scientific evidence regarding the relationship between red and processed meat consumption and cancer. The following topics are discussed in this review: the association of red and processed meat consumption with cancer risk, the scientificity of classifying red and processed meat as carcinogenic to humans, food culture and the habits of eating red and processed meat in countries other than China, and the gap of red and processed meat consumption between China and developed countries, aiming to help readers gain an objective and dialectic understanding of this issue.
张根生. 红肉、加工肉制品及饮食文化与癌症关系浅析[J]. 肉类研究, 2015, 29(12): 48-51.
ZHANG Gensheng. A Preliminary Exploration of the Relationship between Red and Processed Meat Consumption as well as Food Culture and Cancer. Meat Research, 2015, 29(12): 48-51.
