Reflexión sobre el consumo de carnes rojas y procesadas en relación con cáncer
The consumption of red meat as processed and the risk of colorectal cancer is not a recent news. According to WHO, red meat is all that muscular part of mammals, including beef, veal, pork, lamb, horse and goat. The processed meat is one that has been transformed with salting, curing, fermentation,...
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2018 |
| País: | México |
| Recursos: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositório: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | espanhol |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/3106 |
| Acesso em linha: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/3106 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Processed meat heterocyclic aromatic amines polycyclic aromatic hydrocarbons cooking consumption Carne procesada aminas aromáticas heterocíclicas hidrocarburos aromáticos policíclicos cocción consumo |
| Resumo: | The consumption of red meat as processed and the risk of colorectal cancer is not a recent news. According to WHO, red meat is all that muscular part of mammals, including beef, veal, pork, lamb, horse and goat. The processed meat is one that has been transformed with salting, curing, fermentation, smoking or other processes to improve the flavor and conservation of it. Studies report that subjecting both red and processed meat to high cooking temperatures (greater than 100ºC), carcinogenic chemicals such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (CHCs) areformed. Various investigations report that the exposure of these amines has caused different types of cancer in animal models. We recommend a diet rich in fruits, vegetables, whole grains, reduce the consumption of meat and take care of the cooking processes. |
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