Well-done meat intake, heterocyclic amine exposure, and cancer risk

Nutrition and Cancer

Volumn 61, Issue 4, 2009, Pages 437-446

  Zheng, Wei ^a   Lee, Sang Ah ^a  

^a VANDERBILT INGRAM CANCER CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACYLTRANSFERASE; AMINE; ARYLAMINE ACETYLTRANSFERASE; GLUTATHIONE TRANSFERASE M1; GLUTATHIONE TRANSFERASE T1; MUTAGENIC AGENT; SULFOTRANSFERASE 1A1;

AMES TEST; BLADDER CANCER; BREAST CANCER; CANCER RISK; COLON CANCER; COLORECTAL CANCER; COOKING; DOSE RESPONSE; ENVIRONMENTAL EXPOSURE; FOOD INTAKE; FOOD PROCESSING; GENETIC POLYMORPHISM; HUMAN; KIDNEY CANCER; MICROWAVE COOKING; MUTAGENICITY; NONHUMAN; NUTRITIONAL ASSESSMENT; PANCREAS CANCER; PROSTATE CANCER; RECTUM CANCER; RED MEAT; REVIEW; STOMACH CANCER; TUMOR MODEL; WHITE MEAT;

AMINES; ANIMALS; BREAST NEOPLASMS; COLORECTAL NEOPLASMS; COOKING; DIET; FEMALE; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; HUMANS; MALE; MEAT; MEAT PRODUCTS; MUTAGENS; NEOPLASMS; PANCREATIC NEOPLASMS; PROSTATIC NEOPLASMS;

ANIMALIA;

EID: 70449657705     PISSN: 01635581     EISSN: None     Source Type: Journal    
DOI: 10.1080/01635580802710741     Document Type: Review

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