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Red meat and processed meat

Author: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,; International Agency for Research on Cancer,
Publisher: Lyon, France : International Agency for Research on Cancer, World Health Organization, Geneva, Switzerland : WHO Press 2018.
Series: IARC monographs on the evaluation of carcinogenic risks to humans, v. 114.
Edition/Format:   eBook : Document : International government publication : EnglishView all editions and formats
Summary:
This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavour or improve  Read more...
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Details

Material Type: Document, Government publication, International government publication, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,; International Agency for Research on Cancer,
OCLC Number: 1030960910
Notes: "This publication represents the views and expert opinions of an IARC Working Group on the Evaluation of Carcinogenic Risks to Humans, which met in Lyon, 6-13 October 2015."
Description: 1 online resource (501 pages) : illustrations
Series Title: IARC monographs on the evaluation of carcinogenic risks to humans, v. 114.
Responsibility: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans.

Abstract:

This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavour or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.

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