Theory and practice of meat processing

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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.

A topical analysis of research in this direction will allow formation of basic meta data associated with «onko-» risks, linked to meat products, detection of basic and accompanying factors influencing «onko-» risks. The obtained information will enable the creation of a scientific reserve for further work on studying an effect of components entering into or developing in meat products associated with «onko-» risks.

About the Authors

N. L. Vostrikova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

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

O. A. Kuznetsova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

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

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

A. V. Kulikovskii
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

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

M. Yu. Minaev
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

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


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For citations:

Vostrikova N.L., Kuznetsova O.A., Kulikovskii A.V., Minaev M.Yu. FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS. Theory and practice of meat processing. 2017;2(4):96-113.

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