Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

Abstract

Background: The evidence for red meat as a determinant of colorectal cancer remains equivocal, which might be explained by differences in heme content. Heme is the pro-oxidant, iron-containing porphyrin pigment of meat and its content depends on the type of meat. Chlorophyll from green vegetables might modify this association.