Role of well-done, grilled red meat, heterocyclic amines (HCAs) in the etiology of human cancer

Cancer Letters

Volumn 143, Issue 2, 1999, Pages 189-194

  Sinha, Rashmi ^a   Rothman, Nathaniel ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

Author keywords

Cooking; Doneness; Epidemiology; Heterocyclic amine; Questionnaire; Red meat

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; HETEROCYCLIC AMINE;

ARTICLE; BREAST CANCER; CANCER RISK; COLORECTAL CANCER; COOKING; FOOD ANALYSIS; FOOD INTAKE; HUMAN; LUNG CANCER; METABOLIC ACTIVATION; PRIORITY JOURNAL; QUESTIONNAIRE; RISK;

CARCINOGENS; COLORECTAL NEOPLASMS; HUMANS; IMIDAZOLES; MEAT PRODUCTS; QUINOXALINES;

EID: 0032806271     PISSN: 03043835     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-3835(99)00123-8     Document Type: Article

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