The CRC-3p-project is a ground-breaking multi-disciplinary project that will use state-of-the art tools to generate new knowledge on the link between diet and colorectal cancer (CRC). The International Agency for Research on Cancer (IARC) has categorized processed meat as a group 1 carcinogen for CRC; however, the associations are mainly drawn from epidemiological studies in populations that have a Western diet characterized by high intake of energydense and processed foods. Furthermore, the cause-and-effect relationships and the key carcinogenic drivers have yet to be documented. In recent years, an increasing number of plant-based meat alternatives that undergo a similar or higher degree of processing than traditional processed meat products have become more common on the market. The long-term health effects of these products have yet to be evaluated as these products have only been on the market for a limited time. In its third expert report, the World Cancer Research Fund (WCRF) states that it seems increasingly unlikely that single factors in our diets themselves may be important for cancer prevention or causation; rather, it may be the overall diet pattern that is important for health. This underlines the importance of unravelling whether protein source, processing procedures or interactions with other dietary risk or protective factors may influence CRC.
Partners
- NMBU
- UiO
- Nofima
- Animalia
- Grilstad
- Nortura
- Kjøtt- og Fjørfebransjens Landsforbund
