dc.creator | Cáceres Matos, Rocío | es |
dc.creator | Castro Méndez, Aurora | es |
dc.creator | García-Domínguez, Marina | es |
dc.creator | Pabón-Carrasco, Daniel | es |
dc.creator | Pabón Carrasco, Manuel | es |
dc.date.accessioned | 2024-04-02T14:53:50Z | |
dc.date.available | 2024-04-02T14:53:50Z | |
dc.date.issued | 2024-02-08 | |
dc.identifier.citation | Cáceres Matos, R., Castro Méndez, A., García-Domínguez, M., Pabón-Carrasco, D. y Pabón Carrasco, M. (2024). The influence of ultra-processed food on colorectal cancer: a systematic review. Gastrointestinal Disorders, 6 (1), 164-179. https://doi.org/10.3390/gidisord6010012. | |
dc.identifier.issn | 2624-5647 | es |
dc.identifier.uri | https://hdl.handle.net/11441/156616 | |
dc.description.abstract | Colorectal cancer (CRC) is a disease characterised by the development of malignant tumours
in the colon or rectum; it is considered the most common cancer in women, and up to 50% of cases
can be prevented with a healthy lifestyle. Nutritional habits are related to its appearance, and the
current trend of an increased consumption of ultra-processed foods (UPFs) has led to a surge in
the incidence of CRC in recent years. This systematic review aims to evaluate, based on scientific
evidence, the role of UPF in the incidence of CRC. The PubMed, Scopus, CINAHL, and Web of
Science databases were reviewed, and a total of 24 scientific articles were selected according to the
inclusion and exclusion criteria of this review (studies from the past 5 years and observational studies
in English). The conclusions of this study point to an association between UPF-based diets and the
appearance of CRC, which is promoted by the harmful effects of the consumption of high levels
of sugar, fat, red meat, and additives. These dietary habits, coupled with a sedentary lifestyle and
obesity, further increase the incidence of CRC. | es |
dc.format | application/pdf | es |
dc.format.extent | 16 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Gastrointestinal Disorders, 6 (1), 164-179. | |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Colorectal cancer | es |
dc.subject | Colorectal neoplasms | es |
dc.subject | Diet | es |
dc.subject | Food | es |
dc.subject | Lifestyle | es |
dc.subject | Nutrition | es |
dc.subject | Prevention | es |
dc.subject | Ultra-processed food | es |
dc.title | The influence of ultra-processed food on colorectal cancer: a systematic review | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Enfermería | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Anatomía y Embriología Humana | es |
dc.relation.publisherversion | https://www.mdpi.com/2624-5647/6/1/12 | es |
dc.identifier.doi | 10.3390/gidisord6010012 | es |
dc.journaltitle | Gastrointestinal Disorders | es |
dc.publication.volumen | 6 | es |
dc.publication.issue | 1 | es |
dc.publication.initialPage | 164 | es |
dc.publication.endPage | 179 | es |