The role of red and processed meat in colorectal cancer development: A perspective

Meat Science

Volumn 97, Issue 4, 2014, Pages 583-596

  Oostindjer, Marije ^a   Alexander, Jan ^b   Amdam, Gro Vang ^a,c   Andersen, Grethe ^d   Bryan, Nathan S ^e   Chen, Duan ^f   Corpet, Denis E ^g   De Smet, Stefaan ^h   Dragsted, Lars Ove ⁱ   Haug, Anna ^a   Karlsson, Anders H ⁱ   Kleter, Gijs ^j   de Kok, Theo M ^k   Kulseng, Bård ^f   Milkowski, Andrew L ^l   Martin, Roy J ^m   Pajari, Anne Maria ⁿ   Paulsen, Jan Erik ^a   Pickova, Jana ^o   Rudi, Knut ^a   Sødring, Marianne ^a   Weed, Douglas L ^p   Egelandsdal, Bjørg ^a   more..

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN INSTITUTE OF PUBLIC HEALTH   (Norway)

^c ARIZONA STATE UNIVERSITY   (United States)

^d Danish Agriculture and Food Council   (Denmark)

^e UNIVERSITY OF TEXAS   (United States)

^f NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^g TOXALIM RESEARCH CENTRE IN FOOD TOXICOLOGY   (France)

^h GHENT UNIVERSITY   (Belgium)

ⁱ UNIVERSITY OF COPENHAGEN   (Denmark)

^j WAGENINGEN UNIVERSITY   (Netherlands)

^k MAASTRICHT UNIVERSITY   (Netherlands)

^l UNIVERSITY OF WISCONSIN MADISON   (United States)

^m USDAWestern Human Nutrition Research Center   (United States)

ⁿ UNIVERSITY OF HELSINKI   (Finland)

^o SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^p DLW Consulting Services LLC   (United States)

more..

Author keywords

Animal models; Colorectal cancer; Epidemiology; Phytochemicals; Processed meat; Red meat

Indexed keywords

ADVERSE EFFECTS; ANIMAL; COLORECTAL NEOPLASMS; DIET; HUMAN; MEAT; NORWAY; QUESTIONNAIRE; RISK FACTOR;

ANIMALS; COLORECTAL NEOPLASMS; DIET; HUMANS; MEAT; MEAT PRODUCTS; NORWAY; QUESTIONNAIRES; RISK FACTORS;

EID: 84899884988     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.02.011     Document Type: Note

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