Interplay between heterocyclic amines in cooked meat and metabolic phenotype in the etiology of colon cancer

Cancer Causes and Control

Volumn 7, Issue 4, 1996, Pages 479-486

  Vineis, Paolo ^a   McMichael, Anthony ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b LONDON SCHOOL OF HYGIENE AND TROPICAL MEDICINE   (United Kingdom)

Author keywords

Colon cancer; Genetic events; HAA; Heterocyclic aromatic amines

Indexed keywords

HETEROCYCLIC COMPOUND;

CARCINOGENESIS; COLON CANCER; FEEDING BEHAVIOR; GENETIC ANALYSIS; HUMAN; MEAT; MUTATION; PHENOTYPE; PRIORITY JOURNAL; REVIEW; RISK FACTOR;

AMINES; ANIMALS; ARYLAMINE N-ACETYLTRANSFERASE; CARCINOGENS; CATTLE; COLON; COLONIC NEOPLASMS; GENE DELETION; GENES, TUMOR SUPPRESSOR; HETEROCYCLIC COMPOUNDS; HUMANS; INTESTINAL MUCOSA; MEAT; MICE; MIXED FUNCTION OXYGENASES; MUTATION; NEOPLASMS, EXPERIMENTAL; ONCOGENES; PHENOTYPE; POLYMORPHISM, GENETIC; RATS; RISK FACTORS;

EID: 0029906406     PISSN: 09575243     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF00052675     Document Type: Review

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