Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

Meat Science

Volumn 89, Issue 3, 2011, Pages 310-316

  Corpet, Denis E ^a  

^a TOXALIM RESEARCH CENTRE IN FOOD TOXICOLOGY   (France)

Author keywords

Colon cancer; Epidemiology; Heme iron; Processed meat; Red meat; Safer meat

Indexed keywords

COLON CANCER; HEME IRON; PROCESSED MEAT; RED MEATS; SAFER MEAT;

CURING; DISEASES; IRON; PATHOLOGY; PORPHYRINS; RATS;

MEATS;

RATTUS;

ALPHA TOCOPHEROL; FOOD ADDITIVE; NITRITE;

ANIMAL; CALCIUM INTAKE; CATTLE; COLON TUMOR; DIET; FOOD HANDLING; HUMAN; IRON INTAKE; LIPID PEROXIDATION; MEAT; META ANALYSIS (TOPIC); NITROSATION; OXIDATION REDUCTION REACTION; RAT; REVIEW; SWINE; VEGETARIAN DIET;

ALPHA-TOCOPHEROL; ANIMALS; CALCIUM, DIETARY; CATTLE; COLONIC NEOPLASMS; DIET; DIET, VEGETARIAN; FOOD ADDITIVES; FOOD HANDLING; HUMANS; IRON, DIETARY; LIPID PEROXIDATION; MEAT; META-ANALYSIS AS TOPIC; NITRITES; NITROSATION; OXIDATION-REDUCTION; RATS; SWINE;

EID: 79960441685     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.009     Document Type: Review

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