<HashMap><database>biostudies-literature</database><scores/><additional><submitter>Crowe W</submitter><funding>Invest Northern Ireland</funding><pagination>E2673</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC6893523</full_dataset_link><repository>biostudies-literature</repository><omics_type>Unknown</omics_type><volume>11(11)</volume><pubmed_abstract>The World Cancer Research Fund (WCRF) 2007 stated that the consumption of processed meat is a convincing cause of colorectal cancer (CRC), and therefore, the public should avoid it entirely. Sodium nitrite has emerged as a putative candidate responsible for the CRC-inducing effects of processed meats. Sodium nitrite is purported to prevent the growth of Clostridium botulinum and other food-spoiling bacteria, but recent, contradictory peer-reviewed evidence has emerged, leading to media reports questioning the necessity of nitrite addition. To date, eleven preclinical studies have investigated the effect of consuming nitrite/nitrite-containing meat on the development of CRC, but the results do not provide an overall consensus. A sizable number of human clinical studies have investigated the</pubmed_abstract><journal>Nutrients</journal><pubmed_title>A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer.</pubmed_title><pmcid>PMC6893523</pmcid><funding_grant_id>N/A</funding_grant_id><pubmed_authors>Crowe W</pubmed_authors><pubmed_authors>Green BD</pubmed_authors><pubmed_authors>Elliott CT</pubmed_authors></additional><is_claimable>false</is_claimable><name>A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer.</name><description>The World Cancer Research Fund (WCRF) 2007 stated that the consumption of processed meat is a convincing cause of colorectal cancer (CRC), and therefore, the public should avoid it entirely. Sodium nitrite has emerged as a putative candidate responsible for the CRC-inducing effects of processed meats. Sodium nitrite is purported to prevent the growth of Clostridium botulinum and other food-spoiling bacteria, but recent, contradictory peer-reviewed evidence has emerged, leading to media reports questioning the necessity of nitrite addition. To date, eleven preclinical studies have investigated the effect of consuming nitrite/nitrite-containing meat on the development of CRC, but the results do not provide an overall consensus. A sizable number of human clinical studies have investigated the</description><dates><release>2019-01-01T00:00:00Z</release><publication>2019 Nov</publication><modification>2025-05-29T21:37:52.392Z</modification><creation>2025-05-29T21:37:52.392Z</creation></dates><accession>S-EPMC6893523</accession><cross_references><pubmed>31694233</pubmed><doi>10.3390/nu11112673</doi></cross_references></HashMap>