The role of heme iron molecules derived from red and processed meat in the pathogenesis of colorectal carcinoma

Meat a versatile food, is a source of high quality proteins, essential amino acids and many micronutrients including iron, selenium, zinc, vitamin B6, vitamin B12 and omega-3- polyunsaturated fatty acids (Celada et al., 2016). Red meat is defined as flesh from mammals (pork, beef, lamb, veal, etc.), with a higher percentage of red muscle fiber than white (Abid et al., 2014). Meat which is preserved and flavoured using methods such as salting, smoking, fermentation and curing is commonly referred to as processed meat (Bouvard et al., 2015).
Source: Critical Reviews in Oncology Hematology - Category: Cancer & Oncology Authors: Source Type: research