About the project
The main objective of this project is to elucidate the relationship between diet and colorectal cancer (CRC), focusing on protein source, food processing, and dietary patterns. This will be done by analysing data from longitudinal studies, such as the Norwegian Women and Health study (NOWAC).
The project is part of a larger, multidisciplinary initiative titled CRC-3p: Processed foods and colorectal cancer: Effect of protein source, processing and dietary patterns, managed by the Norwegian University of Life Sciences (NMBU).
Objectives
- To examine whether animal- and plant-derived proteins affect CRC risk differently.
- To explore the effects of processed red meat and processed plant-based foods on CRC risk.
- To evaluate the effect of red and processed meat intake on CRC risk in the context of a healthy vs. unhealthy dietary pattern.
Background
CRC is among the most common cancers worldwide and the second most frequently diagnosed in Norway. While high intake of red and processed meat is associated with increased risk, the mechanisms remain unclear. Potential factors include haem iron, carcinogenic compounds from heat treatment, and various additives.
Dietary proteins from different sources have distinct properties and may have different effects on the colon and its microbiota. This project examines how protein source and food processing affect CRC risk, including the role of overall dietary patterns.
Collaboration
- UiT The Arctic University of Norway
- NMBU
- The Norwegian Veterinary Institute
- Nofima
- Animalia
- Grilstad AS
- Nortura AS
- The Norwegian Independent Meat and Poultry Association
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