Author/Authors :
EKİCİ , Lütfiye Erciyes Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisligi Bölümü, Turkey , SAGDIÇ, Osman Erciyes Üniversitesi - Mühendislik Fakültesi - Gıda Gıda Mühendisligi Bölümü, Turkey , YETİM, Hasan Erciyes Üniversitesi - Mühendislik Fakültesi - Gıda Gıda Mühendisligi Bölümü, Turkey
Title Of Article :
Meat consumption and cancer
Abstract :
Many of the common cancers in the world are thought to related to the dietary habits of individuals. It has been estimated by the American Institute of Cancer Research and the World Cancer Research Fund that approximately 30-40% of all cancers can be prevented by the appropriate diets, physical activity and maintenance of the appropriate body weight. Higher red meat consumption claimed to be as a potential risk in some epidemiological studies. Mutagens and carcinogens may be introduced to meat containing diets through preservation methods and the generation of N-nitroso compounds with higher cooking temperature as well as heterocyclic aromatic amines and polycyclic aromatic hydrocarbons. Preventive dietary advice often includes reduction of alcohol, fats/oil and red meat with higher animal fat while increasing the intake of fruits, vegetable- and other fibrous foods.
NaturalLanguageKeyword :
Meat Consumption , Cancer , Polycyclic Aromatic Hydrocarbons , Heterocyclic Aromatic Amines , N , Nitroso Compounds
JournalTitle :
Erciyes University Journal Of The Institute Of Science and Technology
