Meat processing and colon carcinogenesis: Cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats

Cancer Prevention Research

Volumn 3, Issue 7, 2010, Pages 852-864

  Santarelli, Raphaëlle L ^a,b   Vendeuvre, Jean Luc ^b   Naud, Nathalie ^a   Taché, Sylviane ^a   Guéraud, Françoise ^a   Viau, Michelle ^c   Genot, Claude ^c   Corpet, Denis E ^a   Pierre, Fabrice H F ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b IFIP Institut du Porc   (France)

^c INRA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

1,2 DIMETHYLHYDRAZINE; MUCIN; NITRITE;

ABERRANT CRYPT FOCI; ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; COLON CARCINOGENESIS; COLON TUMOR; CONTROLLED STUDY; CYTOTOXICITY; FEMALE; FOOD INTAKE; MEAT INDUSTRY; MUCIN DEPLETED FOCI; NONHUMAN; OXIDATION; PRIORITY JOURNAL; RAT; TUMOR PROMOTION;

ANIMALS; BIOLOGICAL MARKERS; COLONIC NEOPLASMS; COOKERY; DIET; FECES; FEMALE; HEME; MEAT; MEAT-PACKING INDUSTRY; MODELS, ANIMAL; MUCINS; NITRITES; PRECANCEROUS CONDITIONS; RATS; RATS, INBRED F344;

EID: 77954696377     PISSN: 19406207     EISSN: 19406215     Source Type: Journal    
DOI: 10.1158/1940-6207.CAPR-09-0160     Document Type: Article

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