Cooking temperature, heat-generated-carcinogens, and the risk of stomach and colorectal cancers

Asian Pacific Journal of Cancer Prevention

Volumn 10, Issue 1, 2009, Pages 83-86

  Ngoan, Le Tran ^a   Thu, Nguyen Thi ^a   Lua, Nguyen Thi ^a   Hang, Lai Thi Minh ^a   Bich, Nguyen Ngoc ^a   Van Hieu, Nguyen ^a   Van Quyet, Ha ^a   Tai, Le Thi ^a   Van, Do Duc ^b   Khan, Nguyen Cong ^b   Mai, Le Bach ^b   Tokudome, Shinkan ^c   Yoshimura, Takesumi ^d  

^a HANOI MEDICAL UNIVERSITY   (Viet Nam)

^b Institute of Nutrition   (Viet Nam)

^c NATIONAL INSTITUTES OF HEALTH   (United States)

^d FUKUOKA INSTITUTE OF HEALTH AND ENVIRONMENTAL SCIENCES   (Japan)

Author keywords

Colorectal cancer; Cooking; Food colour; Gastric cancer; Risk factor

Indexed keywords

EID: 67650908761     PISSN: 15137368     EISSN: 2476762X     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

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4. Stephanie A, Maggie B, Tetsuya W, Damien P, Christine M (2001). The food of Austratlia. First Edition ed. Boston and Singapore: Periplus Editions (HK) Ltd.
5. Sugimura T, Fujimura S (1967). Tumour production in glandular stomach of rat by N-methyl-N-nitro-N-nitrosoguanidine. Nature, 216, 943-4.
6. Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem, 50, 4998-5006.