Colonocyte telomere shortening is greater with dietary red meat than white meat and is attenuated by resistant starch

Clinical Nutrition

Volumn 31, Issue 1, 2012, Pages 60-64

  O'Callaghan, Nathan J ^a   Toden, Shusuke ^a   Bird, Anthony R ^a   Topping, David L ^a   Fenech, Michael ^a   Conlon, Michael A ^a  

^a CSIRO   (Australia)

Author keywords

Colonocytes; Red meat; Resistant starch; Telomere; White meat

Indexed keywords

DNA; MALONALDEHYDE; SHORT CHAIN FATTY ACID; STARCH;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CANCER PREVENTION; CANCER RISK; CARBOHYDRATE DIET; CARBOHYDRATE INTAKE; COLON MUCOSA; COLORECTAL CANCER; CONTROLLED STUDY; DNA STRAND BREAKAGE; EPITHELIUM CELL; MALE; NONHUMAN; NUTRITIONAL VALUE; OXIDATIVE STRESS; PROTEIN INTAKE; RAT; RED MEAT; RISK REDUCTION; TELOMERE SHORTENING; WHITE MEAT;

ANIMALS; CATTLE; CHICKENS; COLON; COOKING; DIETARY CARBOHYDRATES; DIETARY FIBER; DNA DAMAGE; MALE; MALONDIALDEHYDE; MEAT; OXIDATIVE STRESS; RATS; RATS, SPRAGUE-DAWLEY; REGRESSION ANALYSIS; SEQUENCE ANALYSIS, DNA; STARCH; TELOMERE SHORTENING;

EID: 84856231217     PISSN: 02615614     EISSN: 15321983     Source Type: Journal    
DOI: 10.1016/j.clnu.2011.09.003     Document Type: Article

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