Characterization of meat consumption and risk of colorectal cancer in Cordoba, Argentina

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Journal: Nutrition

Publication Date: 01/2003

Summary: Comparison of food frequency questionairre between patients with colorectal cancer and hospitalized control patients in Brazil. Consumption of total meat, red meat, and other types of meat were not related to increased risk of CRC. However, an increased risk of CRC was found for those consuming relatively large amounts of cold cuts and sausages and bovine viscera

Key Takeaways

Red meat and total meat consumption was not associated with increased risk of colon cancer, but increased amounts of cold cuts, sausages, and cow organs were associated with increased colon cancer.

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