Cancer

Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large‐scale case–control study

URL: https://onlinelibrary.wiley.com/doi/abs/10.1002/ijc.32689

Journal: International Journal of Caner

 Publication Date: 09/2019

 Summary: Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditional processed meat products. This is the first study to investigate the differential effects of traditional versus westernized processed meat products in a developing country.

Red meat and processed meat intake and risk of colorectal cancer a population-based case–control study

URL: https://journals.lww.com/eurjcancerprev/Pages/articleviewer.aspx?year=2019&issue=07000&article=00006&type=Fulltext

Journal: European Journal of Cancer Prevention

 Publication Date: 07/2019

Summary: Prospective study examining meat intake and risk of colorectal cancer in Jewish and Arab residents of Northern Israel. Overall red meat consumption was associated weakly with CRC risk, significant only for lamb and pork, but not for beef, irrespective of tumor location. Processed meat was associated with mild CRC risk.

Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective.

URL: https://www.ncbi.nlm.nih.gov/m/pubmed/29999423/

Journal:Critical Reviews in Food Science and Nutrition

Publication Date: 09/2018

 Summary: Meta analysis of link between processed meat consumption and colorectal cancer in Asian populations. Most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. 

L-Carnitine supplementation reduces the general fatigue of cancer patients during chemotherapy

URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5795559/

Journal: Molecular and Clinical Oncology

 Publication Date: 03/2018

Summary: LC-Carnitine supplementation improved general fatigue in all the examined cancer patients during chemotherapy. This treatment may improve the tolerability of chemotherapy in cancer patients by reducing general fatigue and improving the nutritional status.

l-Carnosine supplementation attenuated fasting glucose, triglycerides, advanced glycation end products, and tumor necrosis factor–α levels in patients with type 2 diabetes: a double-blind placebo-controlled randomized clinical trial

URL: https://www.sciencedirect.com/science/article/pii/S0271531717303652

Journal: Nutrition Research

Publication Date: 01/2018

 Summary: l-carnosine lowered fasting glucose, serum levels of triglycerides, AGEs, and tumor necrosis factor–α without changing sRAGE, IL-6, and IL-1β levels in T2D patients.

Association between hyperinsulinemia and increased risk of cancer death in non-obese and obese people: A population‐based observational study

URL: https://onlinelibrary.wiley.com/doi/full/10.1002/ijc.30729

Journal: Cancer Epidemiology

Publication Date: 08/2017

Summary: Review of NHANES database. Among all study participants, cancer mortality was significantly higher in those with hyperinsulinemia than in those without hyperinsulinemia. Similarly, among non-obese participants, multivariable analysis showed that cancer mortality was significantly higher in those with hyperinsulinemia than in those without.

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