Processed foods, nitrosamines, and increased risk of colorectal cancer

Authors

  • Maiara Leticia Libâneo do Nascimento
  • Nátalie Christine de Carvalho Ruivo
  • Mércia Tancredo

DOI:

https://doi.org/10.55905/oelv22n2-041

Keywords:

cancer, colorectal, processed foods, nitrosamines, antioxidants, diet

Abstract

Cancer, the second leading cause of death in Brazil, results from uncontrolled cell growth due to dietary choices or organic alterations affecting nutrition. Colorectal cancer affects the large intestine, manifesting as polyps that slowly develop on the intestinal wall, often associated with diets rich in red meats, processed foods, and saturated fats. A healthy diet, exercise, and a balanced lifestyle are fundamental preventive measures against cancer, emphasizing the importance of adopting healthy habits. This study aims to conduct a literature review to assess the relationship between the consumption of processed foods rich in nitrosamines and the development of colorectal cancer. This research involves a bibliographic review with searches in scientific databases such as Bireme, Lilacs, SciELO, PubMed, and Google Scholar covering the years from 2007 to 2017 with bibliographic updates between 2018 and 2023. Predominantly, articles focusing on cancer and antioxidants were highlighted in the review. From this review, it can be concluded that processed and convenience foods significantly contribute to various health complications due to their excessive amounts of salt and chemical additives. However, simple lifestyle modifications, such as adopting a balanced and adequate diet, avoiding the consumption of readily prepared products, along with regular physical activity, can significantly improve overall quality of life and health.

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Published

2024-02-08

How to Cite

do Nascimento, M. L. L., Ruivo, N. C. de C., & Tancredo, M. (2024). Processed foods, nitrosamines, and increased risk of colorectal cancer. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 22(2), e3137. https://doi.org/10.55905/oelv22n2-041

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