*2.1.1 Mechanisms*

High risk of CRC with diet rich in red/processed meat (associated with low fruits, vegetables and fibre) could result from the production of heterocyclic amines and polycyclic aromatic hydrocarbons during processing at high temperatures (**Figure 1**) [5]. Haem, present in high intake of processed/red meat, could stimulate endogenous formation of potent carcinogens, N-nitroso compounds, and cytotoxic alkenals from lipid peroxidation, thereby promoting colorectal carcinogenesis [6].
