Introduction
colorectal cancer, CRC
COLORECTAL CANCER, GENOTOXICITY
Epidemiological data consistently associates red and processed meat consumption with an increased risk of colorectal cancer (CRC) [This evidence is reflected in recommendations from both EatLancet and IARC to reduce meat consumption [The objective of the present study (Mycomeat) was to compare the effects of substituting a high intake of red and processed meat with mycoprotein on biomarkers of CRC risk and gut health, namely, faecal water genotoxicity, faecal genotoxins, gut microbial composition, and the excreted metabolome.