|
|
|
| A Review of the Association of Consumption of Red Meat and Processed Meat Products with Carcinogenic Risks |
| NIU Haili, KONG Baohua* |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
|
|
|
|
Abstract Recently, the branch of the World Health Organization (WHO)—the International Agency for Research on Cancer (IARC) published a report stating that processed meat and red meat were classified as a Group 1 carcinogen and a Group 2A carcinogen, respectively. The rigor and scientificity of this theory has been doubted by researchers engaged in meat product processing all over the world. Red meat itself does not cause cancer, and many nutrients (protein, fat, vitamins, trace nutrients, and so on) are contained in it, which play an important physiological role in the maintenance of human health as material and energy sources. This paper reviews the progress made in the study of the relationship between red meat and processed meat and cancer, the presence and control of possible harmful substances in meat, the main nutritional components in meat and their physiological roles, and suggestions on reasonable consumption of red and processed meat.
|
|
|
|
|
|
|
|
|
|
|
