meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2017-2-4-96-113meat-81Research ArticleСтатьиFORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTSФОРМИРОВАНИЕ НАУЧНОГО БАЗИСА МЕТА-ДАННЫХ, СВЯЗАННЫХ С ОЦЕНКАМИ «ОНКО-» РИСКОВ, АССОЦИИРОВАННЫМИ С МЯСНОЙ ПРОДУКЦИЕЙВостриковаН. Л.VostrikovaN. L.

Вострикова Наталия Леонидовна — кандидат технических наук, заведующий лабораторией «Научно-методические работы, биологические и аналитические исследования».

109316, Москва, ул. Талалихина, 26, тел.: +7–495–676–79–81

Natal’ya L. Vostrikova  — candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research».

109316, Moscow, Talalikhina str., 26, tel.: +7–495–676–79–81

vostrikova@fncps.ruКузнецоваО. А.KuznetsovaO. A.

Кузнецова Оксана Александровна — доктор технических наук, Врио директора

Oksana A. Kuznetsova  — doctor of technical sciences, director.

109316, Moscow, Talalikhina str., 26, tel.: +7–495–676–72–11

ok@vniimp.ruКуликовскийА. В.KulikovskiiA. V.

Куликовский Андрей Владимирович — кандидат технических наук, руководитель направления хроматографии, ведущий научный сотрудник в лаборатории «Научно-методические работы, биологические и аналитические исследования».

Andrey V. Kulikovskii  — candidate of technical sciences, a head chromatography laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and analytical research».

109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–60–11

kulikovsky87@gmail.comМинаевМ. Ю.MinaevM. Yu.

Минаев Михаил Юрьевич — кандидат технических наук, руководитель ПЦР направления, ведущий научный сотрудник в лаборатории «Гигиена производства и микробиология».

109316 Москва, ул. Талалихина 26, тел.: +7–495–676–60–11

Mikhail Yu. Minaev — candidate of technical sciences, a head of the Molecular diagnostic division, leading scientific worker of the Laboratory “Hygiene of production and microbiology”.

109316, Moscow, Talalikhina str., 26, tel.: +7–495–676–60–11

m.minaev@fncps.ruФедеральный научный центр пищевых систем им. В.М. Горбатова РАНРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation2017050120182496113Copyright © Vostrikova N.L., Kuznetsova O.A., Kulikovskii A.V., Minaev M.Y., 20182018Вострикова Н.Л., Кузнецова О.А., Куликовский А.В., Минаев М.Ю.Vostrikova N.L., Kuznetsova O.A., Kulikovskii A.V., Minaev M.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/81

This review is devoted to formation of the integrated scientific foundation based on the data of different statistical publications (meta data) that are linked to «onko-« risks associated with meat products. In October 2015, World Health Organization (WHO) published a report, in which red meat was classified as probably carcinogenic to humans. In addition, the WHO experts made a conclusion about carcinogenicity of processed meat (meat that has been processed by smoking, salting, fermentation or other processes to extend storage). However, globally, there is no standardized method for reviewing the vast amount of studies on the mechanisms, by which lifestyle factors can cause cancer. At present, the work was begun on the development and testing of new methodology for performing systematic reviews of mechanistic investigations associated with a diet, nutrition, physical activity, and the development and progression of different types of cancer.

Настоящий обзор посвящен формированию интегрированного научного базиса, основанном на данных различных статистических публикаций (мета-данных), которые связывают с «онко-» рисками, ассоциированными с мясной продукцией. В октябре 2015 года Всемирная организация здравоохранения опубликовала отчет, в котором красное мясо назвали «вероятным канцерогеном для человека». Помимо этого, эксперты ВОЗ пришли к заключению о канцерогенности переработанного мяса (подвергшегося обработке путем копчения, соления, ферментации и других процессов, продлевающих хранение). Однако в глобальном масштабе нет стандартизованного способа обзора огромного объема исследований механизмов, с помощью которых факторы образа жизни могут вызывать рак. Тем не менее, в настоящее время начата работа по разработке и  тестированию новой методологии для проведения систематических обзоров механистических исследований, связанных с диетой, питанием, физической активностью, развитием и прогрессированием различных видов рака.

мета-данныеонко-рискиканцерогеныmeta datacancer riskscarcinogensReferencesMonographs evaluate consumption of red meat and processed meat. [Электронный ресурс: http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-whatyou-need-to-know/IARC. Дата обращения 15.10.2017]Monographs evaluate consumption of red meat and processed meat. [Electronic resource: http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-whatyou-need-to-know/IARC. Access date 15.10.2017 г.]Carcinogenicity of consumption of red and processed meat. Published early online October 26, 2015 in The Lancet Oncology. First author Veronique Bouvard, International Agency for Research on Cancer Monograph Working Group, Lyon, France. [Электронный ресурс: https://www.cancer.org/latest-news/world-health-organization-says-processed-meat-causes-cancer. html#citations// Дата обращения 15.10.2017]Carcinogenicity of consumption of red and processed meat. Published early online October 26, 2015 in The Lancet Oncology. First author Veronique Bouvard, International Agency for Research on Cancer Monograph Working Group, Lyon, France. [Electronic resource: https://www.cancer.org/latest-news/world-health-organization-says-processed-meat-causes-cancer. html#citations// Access date 15.10.2017 г.]Chan, D.S.M., Lau, R., Aune, D., Vieira, R., Greenwood, D.C., Kampman, E., Norat, T. (2011). Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. PLoS ONE, 6(6), № article e20456Chan, D.S.M., Lau, R., Aune, D., Vieira, R., Greenwood, D.C., Kampman, E., Norat, T. (2011). Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. PLoS ONE, 6(6), № article e20456Ferlay, J., Soerjomataram, I., Ervik, M., Dikshit, R., Eser, S., Mathers, C., Rebelo, M., Parkin, D.M., Forman, D., Bray, F. GLOBO-CAN2012 v1.0, Cancer Incidence and Mortality Worldwide: IARC CancerBase No. 11. Lyon, France: International Agency for Research on Cancer; 2013. [Электронный ресурс: http://globocan.iarc.fr. Access date 20.10.2017]Ferlay, J., Soerjomataram, I., Ervik, M., Dikshit, R., Eser, S., Mathers, C., Rebelo, M., Parkin, D.M., Forman, D., Bray, F. GLOBOCAN2012 v1.0, Cancer Incidence and Mortality Worldwide: IARC CancerBase No. 11. Lyon, France: International Agency for Research on Cancer; 2013. [Electronic resource: http://globocan.iarc.fr. Access date 20.10.2017]Spencer, E.A., Key, T.J., Appleby, P.N., Dahm, C.C., Keogh, R.H., Fentiman, I.S., Akbaraly, T., Brunner, E.J., Burley, V., Cade, J.E., Greenwood, D.C., Stephen, A.M., Mishra, G., Kuh, D., Luben, R., Mulligan, A.A., Khaw, K. — T., Rodwell, S.A. (2010). Meat, poultry and fish and risk of colorectal cancer: Pooled analysis of data from the UK dietary cohort consortium. Cancer Causes and Control, 21(9), 1417–1425.Spencer, E.A., Key, T.J., Appleby, P.N., Dahm, C.C., Keogh, R.H., Fentiman, I.S., Akbaraly, T., Brunner, E.J., Burley, V., Cade, J.E., Greenwood, D.C., Stephen, A.M., Mishra, G., Kuh, D., Luben, R., Mulligan, A.A., Khaw, K. — T., Rodwell, S.A. (2010). Meat, poultry and fish and risk of colorectal cancer: Pooled analysis of data from the UK dietary cohort consortium. Cancer Causes and Control, 21(9), 1417–1425.Processed meat and cancer: what you need to know [Электронный ресурс: http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-what-you-needto-know//.Дата обращения 20.10.2017]Processed meat and cancer — what you need to know [Electronic resource: http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-what-you-needto-know//.Access date 20.10.2017]The Wisconsin Meat Industry Hall of Fame [Электронный ресурс: http://www.ansci.wisc.edu/Meat_HOF/index.htm. Дата обращения 20.10.2017]The Wisconsin Meat Industry Hall of Fame [Electronic resource: http://www.ansci.wisc.edu/Meat_HOF/index.htm. Access date 20.10.2017]Kulikovskii, A.V., Vostrikova, N.L, Tchernukha, I.M., Savtchuk, S.A. (2014). Methodology of the Determination of Polycyclic Aromatic Hydrocarbons in Foods. Journal of Analytical Chemistry, 69(2), 205–209.Kulikovskii, A.V., Vostrikova, N.L, Tchernukha, I.M., Savtchuk, S.A. (2014) Methodology of the Determination of Polycyclic Aromatic Hydrocarbons in Foods. Journal of Analytical Chemistry, 69(2), 205–209.Пёльман, М., Хитцель, А., Швегеле, Ф., Шпеер, К., Джира, В. (2012). Стратегии минимизации содержания полициклических ароматических углеводов (ПАУ) в копченых мясопродуктах. Международная научно-практическая конференция, посвященная памяти Василия Матвеевича Горбатова, 1(1), 33–46.Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., Jira, W. (2012). Strategien zur minimierung von polyzyklischen aromatischen kohlenwasserstoffen (PAK) in geräucherten fleuscherzeugnissen. International scientific and practical conference dedicated to the memory of Vasily Matveyevich Gorbatov1(1), 33–46. (in Russian).Norat, T., Riboli, E. (2001). Meat consumption and colorectal cancer: A review of epidemiologic evidence. Nutrition Reviews, 59(2), 37–47.Norat, T., Riboli, E. (2001). Meat consumption and colorectal cancer: A review of epidemiologic evidence. Nutrition Reviews, 59(2), 37–47.Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. The EFSA Journal (2008) 724, 1–114.Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. The EFSA Journal (2008) 724, 1–114.Сommission regulation № 835/2011 // Official Journal of the European Union 20.8.2011. L 215/4–8p.Сommission regulation № 835/2011 // Official Journal of the European Union 20.8.2011. L 215/4–8 p.Smoked meats cause cancer (the rumour that won’t go away) (2006). Meat International, Vol. 16, № 9, Р.1.5Smoked meats cause cancer (the rumour that won’t go away) (2006). Meat International, Vol. 16, № 9, Р. 1.5NTP Report on Carcinogens. Selected heterocyclic amines. U.S. Department of Health and Human Services. Public Health Service. Natl. Toxicology Program. Eleventh Edition, 2004, Р.135.NTP Report on Carcinogens. Selected heterocyclic amines. U.S. Department of Health and Human Services. Public Health Service. Natl. Toxicology Program. Eleventh Edition, 2004, Р.135.Bruce, W.R. (1987). Recent hypotheses for the origin of colon cancer. Cancer Research, 47(16), 4237–4242.Bruce, W.R. (1987). Recent hypotheses for the origin of colon cancer. Cancer Research, 47(16), 4237–4242.Skog, K.I., Johansson, M.A.E., Jägerstad, M.I. (1998). Carcinogenic heterocyclic amines in model systems and cooked foods: А review on formation, occurrence and intake. Food and Chemical Toxicology, 36(9–10), 879–896.Skog, K.I., Johansson, M.A.E., Jägerstad, M.I. (1998). Carcinogenic heterocyclic amines in model systems and cooked foods: А review on formation, occurrence and intake. Food and Chemical Toxicology, 36(9–10), 879–896.Robbana-Barnat S, Rabache M, Rialland E, Fradin J. (1996). Heterocyclic amines: Оccurrence and prevention in cooked food. Environmental Health Perspectives, 104(3), 280–288.Robbana-Barnat S, Rabache M, Rialland E, Fradin J. (1996). Heterocyclic amines: Оccurrence and prevention in cooked food. Environmental Health Perspectives, 104(3), 280–288.Thiébaud, H.P., Knize, M.G., Kuzmicky, P.A., Hsieh, D.P., Felton, J.S. (1995). Airborne mutagens produced by frying beef, pork, and a soy-based food. Food and Chemical Toxicology, 33(10), 821–828.Thiébaud, H.P., Knize, M.G., Kuzmicky, P.A., Hsieh, D.P., Felton, J.S. (1995). Airborne mutagens produced by frying beef, pork, and a soy-based food. Food and Chemical Toxicology, 33(10), 821–828.Sinha, R. Rothman, N. Salmon, C.P. Mark, S.D. Brown, E.D. Levander, O.A. Knize, M.G. Swanson, C.A. Felton, J.S. Rossi, S. (1995). High Concentrations of the carcinogen 2-amino‑1-methyl‑6-phenylimidazo-[4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Research, 55(20), 4516–4519.Sinha, R. Rothman, N. Salmon, C.P. Mark, S.D. Brown, E.D. Levander, O.A. Knize, M.G. Swanson, C.A. Felton, J.S. Rossi, S (1995). High сoncentrations of the сarcinogen 2-amino‑1-methyl‑6-phenylimidazo-[4,5-b]pyridine (PhIP) оccur in сhicken but are dependent on the cooking method. Cancer Research, 55(20), 4516–4519.Jagerstad, M, Skog, K, Grivas, S, Olsson, K. (1991). Formation of heterocyclic amines using model systems. Mutation Research/ Genetic Toxicology, 259(3–4), 219–233.Jagerstad, M, Skog, K, Grivas, S, Olsson, K. (1991). Formation of heterocyclic amines using model systems. Mutation Research/ Genetic Toxicology, 259(3–4), 219–233.IARC monographs of the evaluation of the carcinogenic risk of chemicals to humans. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. World Health Organization. Intl. Agency for Research on Cancer. 1993, V.56.Lyon.IARC monographs of the evaluation of the carcinogenic risk of chemicals to humans. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. World Health Organization. Intl. Agency for Research on Cancer. 1993, V.56.Lyon.Murtaugh, M.A., Ma, K. — N., Sweeney, C., Caan, B.J., Slattery, M.L. (2004). Meat Consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. Journal of Nutrition, 134(4), 776–784.Murtaugh, M.A., Ma, K. — N., Sweeney, C., Caan, B.J., Slattery, M.L. (2004). Meat Consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. Journal of Nutrition, 134(4), 776–784.Gibis, M. (2007). Occurrence of carcinogenic heterocyclic aromatic amines in fried patties of different animal species. Proceedings of the 53th International Congress of Meat Science and Technology, China, Р.13.Gibis, M. (2007). Occurrence of carcinogenic heterocyclic aromatic amines in fried patties of different animal species. Proceedings of the 53th International Congress of Meat Science and Technology, China, Р. 13.Sinha, R., Rothman, N., Brown, E.D., Mark, S.D., Hoover, R.N., Caporaso, N.E., Levander, O.A., Knize, M.G., Lang, N.P., Kadlubar, F.F.(1994). Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans. Cancer Research, 54(23), 6154–6159.Sinha, R., Rothman, N., Brown, E.D., Mark, S.D., Hoover, R.N., Caporaso, N.E., Levander, O.A., Knize, M.G., Lang, N.P., Kadlubar, F.F.(1994). Pan-fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans. Cancer Research, 54(23), 6154–6159.Alaejos, M.S., Afonso, A.M. (2011) Factors that affect the content of heterocyclic aromatic amines in foods. Comprehensive Reviews in Food Science and Food Safety, 10(2), 52–108.Alaejos, M.S., Afonso, A.M. (2011) Factors that affect the content of heterocyclic aromatic amines in foods. Comprehensive Reviews in Food Science and Food Safety, 10(2), 52–108.Forman, D., Bray, F., Brewster, D.H., Gombe Mbalawa, C., Kohler, B., Piсeros, M., Steliarova-Foucher, E., Swaminathan, R., Ferlay, J. eds. (2013). Cancer Incidence in Five Continents, Vol. X (electronic version) Lyon, IARC. [Электронный ресурс: http://ci5.iarc.fr last accessed on / Access date 12.10.2017]Forman, D., Bray, F., Brewster, D.H., Gombe Mbalawa, C., Kohler, B., Piсeros, M., Steliarova-Foucher, E., Swaminathan, R., Ferlay, J. eds. (2013). Cancer Incidence in Five Continents, Vol. X (electronic version) Lyon, IARC. [Электронный ресурс: http://ci5.iarc.fr last accessed on / Access date 12.10.2017]Bray F. Transitions in human development and the global cancer burden. In: Wild CP, Stewart B(Eds) World Cancer Report 2014 Lyon: International Agency for Research on Cancer, 2014.Bray F. Transitions in human development and the global cancer burden. In: Wild CP, Stewart B(Eds) World Cancer Report 2014 Lyon: International Agency for Research on Cancer, 2014.Willett, W.C., Stampfer, M.J., Colditz, G.A., Rosner, B.A., Speizer, F.E. (1990). Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women. England Journal of Medicine,323(24), 1664–1672.Willett, W.C., Stampfer, M.J., Colditz, G.A., Rosner, B.A., Speizer, F.E. (1990). Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women. England Journal of Medicine,323(24), 1664–1672.Giovannucci, E., Stampfer, M.J., Colditz, G.A., Willett, W.C. (1994). Intake of fat, meat, and fiber in relation to risk of colon cancer in men. Cancer Research, 54(9), 2390–2397.Giovannucci, E., Stampfer, M.J., Colditz, G.A., Willett, W.C. (1994). Intake of fat, meat, and fiber in relation to risk of colon cancer in men. Cancer Research, 54(9), 2390–2397.Singh, P.N., Fraser, G.E. (1998). Dietary risk factors for colon cancer in a low-risk population. American Journal of Epidemiology, 148(8), 761–774.Singh, P.N., Fraser, G.E. (1998). Dietary risk factors for colon cancer in a low-risk population. American Journal of Epidemiology, 148(8),761–774.Farvid, M.S., Cho, E., Chen, W.Y., Eliassen, A.H., Willett, W.C. (2014). Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study. BMJ (Online), 348: g3437.Farvid, M.S., Cho, E., Chen, W.Y., Eliassen, A.H., Willett, W.C. (2014). Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study. BMJ (Online), 348: g3437.Fraser, G.E. (1999). Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. American Journal of Clinical Nutrition,70(suppl), 532S‑538S.Fraser, G.E. (1999). Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. American Journal of Clinical Nutrition,70(suppl), 532S‑538S.Ma, R.W., Chapman, K. (2009). A systematic review of the effect of diet in prostate cancer prevention and treatment. Journal of Human Nutrition and Dietetics, 22(3), 187–199Ma, R.W., Chapman, K. (2009). A systematic review of the effect of diet in prostate cancer prevention and treatment. Journal of Human Nutrition and Dietetics, 22(3), 187–199Chao, A., Thun, M.J., Connell, C.J., et al. (2005). Meat consumption and risk of colorectal cancer. JAMA, 293, 172–182.Chao, A., Thun, M.J., Connell, C.J., et al. (2005). Meat consumption and risk of colorectal cancer. JAMA, 293, 172–182.Kojima, M., Wakai, K., Tamakoshi, K., Tokudome, S., Toyoshima, H., Watanabe, Y., Hayakawa, N., Suzuki, K., Hashimoto, S., Ito, Y., Tamakoshi, A. (2004). Diet and colorectal cancer mortality: results from the Japan Collaborative Cohort Study. Nutrition and Cancer, 50(1), 23–32.Kojima, M., Wakai, K., Tamakoshi, K., Tokudome, S., Toyoshima, H., Watanabe, Y., Hayakawa, N., Suzuki, K., Hashimoto, S., Ito, Y., Tamakoshi, A. (2004). Diet and colorectal cancer mortality: results from the Japan Collaborative Cohort Study. Nutrition and Cancer, 50(1), 23–32.English, D.R., MacInnis, R.J., Hodge, A.M., Hopper, J.L., Haydon, A.M., Giles, G.G. (2004). Red meat, chicken, and fish consumption and risk of colorectal cancer. Cancer Epidemiology Biomarkers and Prevention, 13(9), 1509–1514.English, D.R., MacInnis, R.J., Hodge, A.M., Hopper, J.L., Haydon, A.M., Giles, G.G. (2004). Red meat, chicken, and fish consumption and risk of colorectal cancer. Cancer Epidemiology Biomarkers and Prevention, 13(9), 1509–1514.Wei, E.K., Giovannucci, E., Wu, K., Rosner, B., Fuchs, C.S., Willett, W.C., Colditz, G.A. (2004). Comparison of risk factors for colon and rectal cancer. International Journal of Cancer, 108(3), 433–442.Wei, E.K., Giovannucci, E., Wu, K., Rosner, B., Fuchs, C.S., Willett, W.C., Colditz, G.A. (2004). Comparison of risk factors for colon and rectal cancer. International Journal of Cancer, 108(3), 433–442.Larsson, S.C., Rafter, J., Holmberg, L., Bergkvist, L., Wolk, A.. (2005). Red meat consumption and risk of cancers of the proximal colon, distal colon and rectum: The Swedish Mammography Cohort. International Journal of Cancer, 113(5), 829–834.Larsson, S.C., Rafter, J., Holmberg, L., Bergkvist, L., Wolk, A.. (2005). Red meat consumption and risk of cancers of the proximal colon, distal colon and rectum: The Swedish Mammography Cohort. International Journal of Cancer, 113(5), 829–834.Norat, T., Bingham, S., Ferrari, P., et al. (2005). Meat, fish, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition. Journal of the National Cancer Institute, 97(12), 906–916.Norat, T., Bingham, S., Ferrari, P., et al. (2005). Meat, fish, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition. Journal of the National Cancer Institute, 97(12), 906–916.Lin, J., Zhang, S.M., Cook, N.R., Lee, I. — M., Buring, J.E. (2004). Dietary fat and fatty acids and risk of colorectal cancer in women. American Journal of Epidemiology,160(10), 1011–1022.Lin, J., Zhang, S.M., Cook, N.R., Lee, I. — M., Buring, J.E. (2004). Dietary fat and fatty acids and risk of colorectal cancer in women. American Journal of Epidemiology,160(10), 1011–1022.Honikel, K. — O. (2009). Too much is always unhealthy: New findings from studies on meat and its health dangers [Allzu viel ist immer ungesund]. Fleischwirtschaft, 89(5), 8–9.Honikel, K. — O. (2009). Too much is always unhealthy: New findings from studies on meat and its health dangers [Allzu viel ist immer ungesund]. Fleischwirtschaft, 89(5), 8–9.Key, T.J., Appleby, P.N., Spencer, E.A., Travis, R.C., Allen, N.E., Thorogood, M., Mann, J.I. (2009). Cancer incidence in British vegetarians. British Journal of Cancer, 101(1), 192–197.Key, T.J., Appleby, P.N., Spencer, E.A., Travis, R.C., Allen, N.E., Thorogood, M., Mann, J.I. (2009). Cancer incidence in British vegetarians. British Journal of Cancer, 101(1), 192–197.Красное мясо: польза или вред для здоровья? [Электронный ресурс: http://medbe.ru/news/pitanie-i-diety/krasnoe-myaso-polza-ili-vred-dlya-zdorovya/ Дата обращения 20.10.2017 г.]Red meat: benefit or harm to health? [Electronic resource: http://medbe.ru/news/pitanie-i-diety/krasnoe-myaso-polza-ilivred-dlya-zdorovya/ Access date 20.10.2017 г.]Hsieh, A.C., Liu, Y., Edlind, M.P., Ingolia, N.T., Janes, M.R., Sher, A., Shi, E.Y., tumpf, C.R., Christensen, C., Bonham, M.J., Wang, S., Ren, P., Martin, M., Jessen, K., Feldman, M.E., Weissman, J.S., Shokat, K.M., Rommel, C., Ruggero, D. (2012). The translational landscape of mTOR signalling steers cancer initiation and metastasis. Nature, 485(7396), 55–61.Hsieh, A.C., Liu, Y., Edlind, M.P., Ingolia, N.T., Janes, M.R., Sher, A., Shi, E.Y., Stumpf, C.R., Christensen, C., Bonham, M.J., Wang, S., Ren, P., Martin, M., Jessen, K., Feldman, M.E., Weissman, J.S., Shokat, K.M., Rommel, C., Ruggero, D. (2012). The translational landscape of mTOR signalling steers cancer initiation and metastasis. Nature, 485(7396), 55–61.Ruggero, D., Montanaro, L., Ma, L., Xu, W., Londei, P., Cordon-Cardo, C., Pandolfi, P.P. (2004). The translation factor eIF‑4F promotes tumor formation and cooperates with c-Myc in lymphomagenesis. Nature Medicine, 10(5), 484–486.Ruggero, D., Montanaro, L., Ma, L., Xu, W., Londei, P., CordonCardo, C., Pandolfi, P.P. (2004). The translation factor eIF‑4F promotes tumor formation and cooperates with c-Myc in lymphomagenesis. Nature Medicine, 10(5), 484–486.Геннадиник, А.Г., Нелаева, А.А. (2010). Роль инсулиноподобного фактора роста-I в метаболизме, регуляции клеточного обновления и процессах старения. Ожирение и метаболизм, 2, 10–15.Gennadinik, AG, Nelaeva, AA (2010). The role of insulin-like growth factor-I in metabolism, regulation of cellular renewal and aging processes. Obesity and Metabolism, 2, 10–15.Innovative method to review research on mechanisms by which lifestyle factors cause cancer. [Электронный ресурс: http://www.wcrf.org/int/research-we-fund/continuousupdate-project-cup/mechanisms-research. Дата обращения 20.10.2017].Innovative method to review research on mechanisms by which lifestyle factors cause cancer. [Electronic resource: http://www.wcrf.org/int/research-we-fund/continuous-update-projectcup/mechanisms-research. Access date 20.10.2017]

The authors declare that there are no conflicts of interest present.