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红肉及加工肉制品与结直肠息肉发病相关性的研究进展 被引量:9

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摘要 结直肠息肉的发生与饮食、遗传、慢性炎性反应刺激、肠道菌群失调等多种因素有关,但确切的发病机制尚未完全清楚,多数学者认为是多因素相关性疾病。流行病学研究表明,大量食用红肉或加工肉制品可显著增加结直肠癌的发病风险,而结直肠息肉中的腺瘤性息肉是结肠癌的癌前病变。此文就摄入红肉及加工肉制品与结直肠息肉发病风险的关系进行综述。
出处 《国际消化病杂志》 CAS 2017年第3期148-150,179,共4页 International Journal of Digestive Diseases
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