Meat and cancer evidence for and against

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  • Marianne Sødring
  • Dragsted, Lars Ove
  • Mette Helen Bjørge Müller
  • Jan Erik Paulsen
  • Anna Haug
  • Bjørg Egelandsdal
Several of the arguments against consumption of meat, especially red meat and
processed meats, involve the question of detrimental effects to human health. Several of these (including obesity, diabetes, cardiovascular disease) are briefly touched on in the discussion of the nutritional value of meat in Chapter 20. The current chapter provides an in-depth and objective examination of the current balance of evidence concerning the relation between meat consumption and
specifically colorectal cancer, including hypothetical, but currently unverified,
Original languageEnglish
Title of host publicationNew Aspects of Meat Quality : From Genes to Ethics
EditorsPeter P. Purslow
Number of pages29
Place of PublicationSan Diego
PublisherElsevier Science & Technology
Publication date2022
ISBN (Print)9780323858793
ISBN (Electronic)9780323858809
Publication statusPublished - 2022
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition

    Research areas

  • Faculty of Science - Meat consumption, Colorectal cancer, Red meat, Processed meat, Evidence concerning the relation

ID: 320659215