ArticleFood science & nutrition2024
Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Exposure to 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine causes cecal microbiota dysbiosis in mice.Frontiers in microbiology · 2026Article
- Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer.Food science & nutrition · 2024Article
- Association of MMP-11 Genotypes With Colorectal Cancer in Taiwan.In vivo (Athens, Greece)Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non-influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods.
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