Red meat and colorectal cancer

Oncology Reviews

Volumn 9, Issue 1, 2015, Pages 38-44

  Aykan, Nuri Faruk ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Colon cancer; Colorectal cancer; Processed meat; Rectal cancer; Red meat

Indexed keywords

BILE ACID; CYCLOOXYGENASE 2; DIETARY ANIMAL FAT; FAT; HEME IRON; HETEROCYCLIC AMINE; IRON; NITROSO DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON; POLYUNSATURATED FATTY ACID; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN METABOLITE; SIALIC ACID; UNCLASSIFIED DRUG;

BEEF MEAT; CANCER GROWTH; CANCER INCIDENCE; CANCER RISK; COLORECTAL CANCER; DISEASE ASSOCIATION; EPIDEMIOLOGICAL DATA; FOOD INTAKE; FOOD PROCESSING; FUSOBACTERIUM NUCLEATUM; HUMAN; HYPOTHESIS; INCIDENCE RATE RATIO; LAMB MEAT; MEAT; NONHUMAN; PORK MEAT; PRACTICE GUIDELINE; PRIORITY JOURNAL; PROCESSED MEAT; PROTEIN EXPRESSION; RED MEAT; REVIEW; STREPTOCOCCUS EQUINUS; SYSTEMATIC REVIEW; TREND STUDY; WHITE MEAT; XENOSIALITIS HYPOTHESIS;

EID: 84981187670     PISSN: 19705557     EISSN: 19705565     Source Type: Journal    
DOI: 10.4081/oncol.2015.288     Document Type: Review

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