MARC details
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04701nmi a22003497a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20210930170640.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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c| zz uauuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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180124d2021 sp ||||| |||| 00| 0 spa d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
Salus Infirmorum |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Vasquez Atoche, Yazmina |
| 9 (RLIN) |
3579 |
| 245 10 - TITLE STATEMENT |
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| Title |
Alimentos procesados y carne roja como factores de riesgo en el desarrollo de cáncer colorrectal / |
| Statement of responsibility, etc. |
Yazmina Vasquez Atoche; tutor: Hilario Hernández Ovejero |
| Medium |
[Trabajo Fin de Grado] |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Date of publication, distribution, etc. |
2021 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 archivo (pdf.) ; |
| Dimensions |
1,05 MB |
| 500 ## - GENERAL NOTE |
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| General note |
Trabajo fin de grado. Defendido en 2021 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Introducción: En función de la información disponible, el principal factor de riesgo del cáncer colorrectal parece ser la edad. No obstante, si se observan los principales factores de riesgo modificables, se encuentran algunos como la obesidad, el sobrepeso y el consumo excesivo de alimentos procesados, entre los que se destaca la carne procesada. Además, existen una gran cantidad de estudios destinados a conocer el impacto del consumo de distintas carnes sobre el riesgo de desarrollo de cáncer colorrectal. El objetivo de este trabajo es conocer el impacto del consumo de alimentos procesados y carnes rojas en el desarrollo de cáncer colorrectal.<br/>Metodología: Se ha realizado una revisión sistemática en las bases de datos PubMed, Scielo, Science Direct y Cochrane en busca de artículos publicados entre los años 2015 y 2021 con diseño de ensayo clínico o estudio de cohorte. <br/>Las búsquedas se han llevado a cabo entre el mes de septiembre de 2020 y mayo de 2021.<br/>Resultados: Se han rescatado un total de 10 artículos que cumplían los criterios de selección especificados. Estos estudios centraban el análisis principalmente sobre la carne roja y la carne procesada, aunque también incluían otros alimentos como la carne de cerdo, de cordero, de ave; el pescado, la fruta, la verdura, la fibra e incluso el alcohol, entre otros.<br/>Conclusiones: No existe un acuerdo generalizado con respecto a la correlación consumo de carne roja y procesada y riesgo de padecer cáncer colorrectal. No obstante, se han encontrado estudios que respaldan esta relación positiva, incluyendo, además, otras carnes como la de cerdo o la de cordero. La carne de ave, en cambio no parece aumentar el riesgo de desarrollar cáncer colorrectal. <br/>La fruta, la verdura, el pescado no graso o la fibra, entre otros, parecen tener un efecto protector a este respecto |
| 520 8# - SUMMARY, ETC. |
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| Summary, etc. |
Introduction: Based on the available evidence, the main risk factor for colorectal cancer seems to be age. However, if the main modifiable risk factors are observed, there are some such as obesity, overweight and excessive consumption of processed foods, among which processed meat stands out. In addition, there are a large number of studies aimed at knowing the impact of the <br/>consumption of different meats on the risk of developing colorectal cancer. The objective of this project is to analyze the impact of the consumption of processed foods and red meat in the development of colorectal cancer.<br/>Methodology: A systematic review was carried out in the PubMed, Scielo, Science Direct and Cochrane databases in search of articles published between 2015 and 2021 with the design of a clinical trial or cohort study. The searches were carried out between September 2020 and May 2021.<br/>Results: A total of 10 articles that met the specified selection criteria were rescued. These studies focused the analysis mainly on red meat and processed meat, although they also included other foods such as pork, lamb, poultry; fish, fruit, vegetables, fiber and even alcohol, among others.<br/>Conclusions: There is no general consensus regarding the correlation between the consumption of red and processed meat and the risk of developing colorectal cancer. However, evidence has been found to support this positive correlation, also including other meats such as pork or lamb. Poultry, on the other hand, does not seem to increase the risk of developing colorectal cancer. Fruit, vegetables, non-fatty fish or fiber, among others, seem to have a protective effect in this regard |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
cáncer colorrectal |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
revisión |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
carne roja |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
carne procesada |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
factores de riesgo |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
colorectal cancer |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
review |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
red meat |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
processed meat |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
risk factors |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Hernández Ovejero; Hilario |
| 9 (RLIN) |
3014 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Universidad Pontificia de Salamanca. |
| Subordinate unit |
Facultad de Enfermería y Fisioterapia Salus Infirmorum. |
| -- |
Grado en Enfermería. |
| 9 (RLIN) |
489 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Universal Decimal Classification |
| Koha item type |
TFG/TFM |
