Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer.

This study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non-influential factor.