Reasons for meat products leading to colorectal cancer are wide-ranging, according to a new review in the journal Nutrition Research. The authors say potential risks include naturally occurring components of meat products such as heme iron and protein as well as generated components such as N-nitroso compounds and heterocyclic amines. According to the Centers for Disease Control and Prevention, of cancers that affect both men and women, colorectal cancer is the second leading cause of cancer-related deaths.
- Kim E, Coelho D, Blachier F. Review of the association between meat consumption and risk of colorectal cancer. Nutr Res. 2013;33:983-994.