Oostindjer, Marije18; Alexander, Jan19; Amdam, Gro V.18; Andersen, Grethe5; Bryan, Nathan S.6; Chen, Duan20; Corpet, Denis E.21; De Smet, Stefaan9; Dragsted, Lars Ove22; Haug, Anna18; Karlsson, Anders H23; Kleter, Gijs11; de Kok, Theo M.12; Kulseng, Bård20; Milkowski, Andrew L.24; Martin, Roy J.14; Pajari, Anne-Maria15; Paulsen, Jan Erik18; Pickova, Jana16; Rudi, Knut18; Sødring, Marianne18; Weed, Douglas L.17; Egelandsdal, Bjørg18
1 Preventive and Clinical Nutrition, Department of Nutrition, Exercise and Sports, Faculty of Science, Københavns Universitet2 Dairy, Meat and Plant Product Technology, Department of Food Science, Faculty of Science, Københavns Universitet3 Norwegian University of Life Sciences4 Norwegian Institute of Public Health5 Danish Agriculture & Food Council, Axelborg6 The University of Texas Health Science Center at Houston7 Norwegian University of Science and Technology8 Universite de Toulouse9 Ghent University10 Food Ingredient and Dairy Technology, Department of Food Science, Faculty of Science, Københavns Universitet11 Wageningen University and Research Centre12 Maastricht University13 University of Wisconsin14 Western Human Nutrition Research Center15 University of Helsinki16 Swedish University of Agricultural Sciences17 DLW Consulting Services18 Norwegian University of Life Sciences19 Norwegian Institute of Public Health20 Norwegian University of Science and Technology21 Universite de Toulouse22 Preventive and Clinical Nutrition, Department of Nutrition, Exercise and Sports, Faculty of Science, Københavns Universitet23 Food Ingredient and Dairy Technology, Department of Food Science, Faculty of Science, Københavns Universitet24 University of Wisconsin
This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.