OBJECTIVE: Colorectal cancer is the third cause of death among women and the fifth
among men in Córdoba, Argentina. We previously reported colorectal cancer to be …

BACKGROUND: The Argentinean food pattern, rich in beef and fats and poor in fibers, may
be related to an risk of increased colorectal cancer (CRC). To examine the relation between …

Results: The amount of red baked meat consumed had a statistically significant inverse
trend of association with CRC (Q4 OR= 0.73 95% confidence interval 0.53–1.01). When …

Background: Red and processed meats have been implicated as risk factors in the
development of colorectal cancer in US women, but associations with cooking practices are …

Introduction: There is strong evidence that high meat intake increases the risk of colorectal
cancer. However, for other cancer sites there is currently less convincing evidence. Methods …

Background: Red meat and processed meat consumption have been associated with
increased risk of colorectal cancer in some, but not all, relevant cohort studies. Evidence on …

This article reviews the epidemiologic evidence on colorectal cancer risk and meat
consumption from 32 case-control and 13 cohort studies published in English from 1970 to …

Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of
death in affluent countries. The epidemiologic studies published to date conclude that the …

Accumulating epidemiologic evidence indicates that high consumption of red meat and of
processed meat may increase the risk of colorectal cancer. We quantitatively assessed the …

The current study aimed to investigate the relationship between red and white meat
subtypes, processed meat (divided into traditional" Khlii, Kaddid" and industrially processed …