Summary
This article is behind a paywall. It has been included in the database and summarized below solely based on the content of the abstract.
This literature review focuses on summarizing the molecules in red and processed meat associated with colorectal carcinogenesis and their connection to the pathogenic process of colorectal cancer (CRC). Processed meat, particularly due to abundant nitrosyl-heme molecules forming N-nitroso compounds, is found to be more carcinogenic than red meat. The authors also discuss other molecules with the potential to promote CRC carcinogenesis (e.g., polycyclic aromatic hydrocarbons). The findings of the literature review are consistent with recent World Health Organization findings of numerous carcinogenic molecules being found in red and processed meat products which increases colorectal cancer risk.
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