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| A Preliminary Exploration of the Relationship between Red and Processed Meat Consumption as well as Food Culture and Cancer |
| ZHANG Gensheng |
| Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China |
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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.
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