Author/Editor		Primic-Žakelj, Maja
Title		Meso v etiologiji raka
Type		članek
Source		In: Žlender B, Gašperlin L, editors. Meso v prehrani in zdravje: posvet posvečen 50. obletnici Biotehniške fakultete; 1997 nov 20-21; Radenci. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo,
Publication year		1997
Volume		str. 57-62
Language		slo
Abstract		Risk of cancer is associated with environmental factors, including diet, genetics and chance. Recent estimates indicate that about 20-42% of cancer deaths could be avoided by changes in diet. Excessive red meat consumption may be implicated in the etiology of colon, pancreas, stomach and prostate cancers. It is not clear yet whether this association is attributable to fat content, other components of red meat or carcinogens formed when preparing meat with high temperature. Healthy diet means an appropriate number and daily distribution of meals with proper composition of food items and nutrients. Meat is an important and not easily replacable source of proteins. Moderate meat consumption together with appropriate mode of preparation could not be associated with cancer risk, especially when accompanied with an adequate vegetable and fruit consumption and when normal body weight is achieved by balance from total energy intake and expenditure with adequate physical activity.
Descriptors		MEAT NEOPLASMS RISK FACTORS