Review of the association between meat consumption and risk of colorectal cancer

Nutrition Research

Volumn 33, Issue 12, 2013, Pages 983-994

  Kim, Eunjung ^a   Coelho, Desire ^b   Blachier, François ^c  

^a Catholic University of Daegu   (South Korea)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c INRA Institut National de la Recherche Agronomique   (France)

Author keywords

Colorectal cancer; Dietary protein; Heme; Meat; Microbiota

Indexed keywords

AMMONIA; HEME; HETEROCYCLIC AMINE; HYDROGEN SULFIDE; INDOLE DERIVATIVE; NITROSO DERIVATIVE; PHENOL DERIVATIVE; PROTEIN;

CANCER RISK; COLORECTAL CANCER; HUMAN; INTESTINE FLORA; MEAT; PRIORITY JOURNAL; RED MEAT; REVIEW;

BACTERIA (MICROORGANISMS);

ABERRANT CRYPT FOCI; ACF; BCFAS; BRANCHED CHAIN FATTY ACIDS; COLORECTAL CANCER; CRC; DIETARY PROTEIN; HAAS; HEME; HETEROCYCLIC AROMATIC AMINES; HIGH PROTEIN; HP; MEAT; MICROBIOTA; N-NITROSO COMPOUNDS; NOCS; NORMAL PROTEIN; NP; SCFAS; SHORT CHAIN FATTY ACIDS; SRB; SULFATE-REDUCING BACTERIA; UC; ULCERATIVE COLITIS;

COLORECTAL NEOPLASMS; DIET; FOOD HABITS; HUMANS; INTESTINAL MUCOSA; INTESTINE, LARGE; MEAT;

EID: 84888053605     PISSN: 02715317     EISSN: 18790739     Source Type: Journal    
DOI: 10.1016/j.nutres.2013.07.018     Document Type: Review

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