التفاصيل البيبلوغرافية
| العنوان: |
„Fleisch ist krebserregend": Teil 3 der Serie zu Fleisch-Mythen: Tierische Lebensmittel stehen oft zu Unrecht in schlechtem Licht. |
| المؤلفون: |
Malte, Rubach (AUTHOR) |
| المصدر: |
Fleischwirtschaft. 3/12/2024, Issue 3, p80-82. 3p. |
| مصطلحات موضوعية: |
FRUIT, DIET, CLASSIFICATION, SALT, MEAT |
| الشركة/الكيان: |
INTERNATIONAL Agency for Research on Cancer |
| الملخص (بالإنجليزية): |
The article discusses the classification of red meat as "probably carcinogenic" and processed meat as "carcinogenic" by the IARC of the WHO in 2015. It emphasizes that cancer diseases depend on various factors. A study by the DKFZ shows that 15% of all preventable cancer diseases are caused by diet. In addition to meat, high salt consumption, low fiber intake, and low fruit and vegetable consumption are also mentioned as possible causes. The classification is not definitive due to methodological weaknesses and a lack of sufficient evidence for classification in the highest categories. [Extracted from the article] |
| Abstract (German): |
Von Malte Rubach Im Jahr 2015 hat die Internationale Krebsforschungsorganisation (IARC) der Weltgesundheitsorganisation (WHO) rotes Fleisch als „wahrscheinlich krebserregend" und verarbeitetes Fleisch als „krebserregend" klassifiziert. Seitdem dient diese Einstufung neben der Treibhausgasentstehung durch die Fleischerzeugung als das wichtigste Argument gegen Fleischkonsum. Eine differenzierte Betrachtung hilft bei der Einordnung. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Business Source Index |
