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Consumption Of Red And Processed Meat And Elevated Risk Of Cancer To Humans
Formation Of Carcinogenic Substances, Mechanisms Of Carcinogenesis And Risk Assessment For Colorectal And Other Types Of Cancer
Author: Athanasios Valavanidis
Publisher: Valavanidis Athanasios
19 pages
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Type of publication: Article
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This review contains a detailed description of the association of increased consumption with elevated risk to colorectal cancer. The review focuses on the International Agency for Research on Cancer  report on fresh red meat and processed meat products after the analysis of 800 research papers. The carcinogenci substances formed in meat and the proposed mechanisms of carcinogenesis.

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