메뉴 건너뛰기




Volumn 33, Issue 1, 2016, Pages 177-181

To eat or not to eat meat. That is the question;Comer o no comer carne. ¿Es esa la incógnita?

Author keywords

Cancer; Diet; N nitrosocompounds; Nitrates; Nitrites; Processed meat; Red meat

Indexed keywords

FOOD ADDITIVE;

EID: 84981245019     PISSN: 02121611     EISSN: 16995198     Source Type: Journal    
DOI: 10.20960/nh.29     Document Type: Review
Times cited : (16)

References (19)
  • 1
    • 0027943040 scopus 로고
    • Creutzfeld-Jacob disease: Recommendations for infection control
    • Steelman VM. Creutzfeld-Jacob disease: Recommendations for infection control. Am J Infect Control 1994;22(5):312-8.
    • (1994) Am J Infect Control , vol.22 , Issue.5 , pp. 312-318
    • Steelman, V.M.1
  • 2
  • 5
    • 84983538470 scopus 로고    scopus 로고
    • Carcinogenicity of consumption of red and processed meat
    • Available in
    • WHO. Carcinogenicity of consumption of red and processed meat. Lancet Oncol 2015. Available in: https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
    • (2015) Lancet Oncol
  • 6
    • 84981272160 scopus 로고    scopus 로고
    • http://www.abc.es/sociedad/abci-doctor-estruch-habria-cuidar-alimentacion- antes-recurrir-farmacos-201511011704_noticia.html
  • 7
    • 0003488722 scopus 로고
    • Antropología de la cultura alimentaria. Pamplona: EUNSA
    • Cruz Cruz J (editor). Alimentación y cultura Antropología de la cultura alimentaria. Pamplona: EUNSA; 1991.
    • (1991) Alimentación y cultura
    • Cruz Cruz, J.1
  • 9
    • 84981241877 scopus 로고    scopus 로고
    • Informe Mercasa sobre Alimentación en España 2014. Available in: http:// www.mercasa.es/nosotros/alimentacion_en_espana
    • (2014)
  • 10
    • 84921056818 scopus 로고    scopus 로고
    • Nitrate and nitrite in the diet: How to assess their benefit and risk for human health
    • Habermeyer M, Roth A, Guth S, et al. Nitrate and nitrite in the diet: How to assess their benefit and risk for human health. Mol Nutr Food Res 2015;59(1):106-28.
    • (2015) Mol Nutr Food Res , vol.59 , Issue.1 , pp. 106-128
    • Habermeyer, M.1    Roth, A.2    Guth, S.3
  • 11
    • 36749039697 scopus 로고    scopus 로고
    • Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review
    • Alaejos MS, González V, Afonso AM. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2008;25(1):2-24.
    • (2008) Food Addit Contam Part A Chem Anal Control Expo Risk Assess , vol.25 , Issue.1 , pp. 2-24
    • Alaejos, M.S.1    González, V.2    Afonso, A.M.3
  • 12
    • 3242794269 scopus 로고    scopus 로고
    • Meat-related mutagens/carcinogens in the etiology of colorectal cancer
    • Cross AJ, Sinha R. Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environ Mol Mutagen 2004;44(1):44-55.
    • (2004) Environ Mol Mutagen , vol.44 , Issue.1 , pp. 44-55
    • Cross, A.J.1    Sinha, R.2
  • 13
    • 84981160872 scopus 로고    scopus 로고
    • Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre una cuestión planteada por la Dirección Ejecutiva de la AESAN, en relación con el riesgo de la posible presencia de N-nitrosaminas en productos cárnicos crudos adobados cuando se someten a tratamientos culinarios de asado o fritur
    • Ordóñez Pereda JA, Anadón Navarro A, Arboix Arzo M, et al. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre una cuestión planteada por la Dirección Ejecutiva de la AESAN, en relación con el riesgo de la posible presencia de N-nitrosaminas en productos cárnicos crudos adobados cuando se someten a tratamientos culinarios de asado o fritur. Revista del Comité Científico de la AESAN. AESAN 2007-007 2008;8:9-40.
    • (2008) Revista del Comité Científico de la AESAN. AESAN 2007-007 , vol.8 , pp. 9-40
    • Ordóñez Pereda, J.A.1    Anadón Navarro, A.2    Arboix Arzo, M.3
  • 14
    • 55549114493 scopus 로고    scopus 로고
    • Scientific Panel of Contaminants in the food chain on a request from the European Commission to perform a scientific risk assessment on nitrite in vegetable
    • Scientific Panel of Contaminants in the food chain on a request from the European Commission to perform a scientific risk assessment on nitrite in vegetable. EFSA Journal 2008;689:1-79.
    • (2008) EFSA Journal , vol.689 , pp. 1-79
  • 15
    • 84981160871 scopus 로고    scopus 로고
    • Medición de nitratos y nitritos en agua y saliva de población rural precordillerana de la VIII región
    • Schmidt T, Sedaghat S, Rosel P, et al. Medición de nitratos y nitritos en agua y saliva de población rural precordillerana de la VIII región. Rev Otorrinolaringol Cir Cabeza Cuello 2012;72:119-24.
    • (2012) Rev Otorrinolaringol Cir Cabeza Cuello , vol.72 , pp. 119-124
    • Schmidt, T.1    Sedaghat, S.2    Rosel, P.3
  • 16
    • 84987341300 scopus 로고
    • Interaction of sodium nitrite, oxygen and pH on growth of Staphylococcus aureus
    • Buchanan RL, Solberg M. Interaction of sodium nitrite, oxygen and pH on growth of Staphylococcus aureus. J Food Sci 1972;37:81-5.
    • (1972) J Food Sci , vol.37 , pp. 81-85
    • Buchanan, R.L.1    Solberg, M.2
  • 17
    • 0017260161 scopus 로고
    • Effect of sodium nitrite inhibition on intracellular thiol group and on the activity of certain glycolytic enzymes in Clostridium perfringens
    • O’Leary DF, Solberg M. Effect of sodium nitrite inhibition on intracellular thiol group and on the activity of certain glycolytic enzymes in Clostridium perfringens. Appl Environ Microbiol 1976;31:208-12.
    • (1976) Appl Environ Microbiol , vol.31 , pp. 208-212
    • O’Leary, D.F.1    Solberg, M.2
  • 18
    • 0002652732 scopus 로고
    • The essentials of producing stable and safe raw fermented sausages
    • Smulders FJM, Toldrá F, Flores F, et al., editors, Nijmegen: Ecceamst Audet
    • Leistner L. The essentials of producing stable and safe raw fermented sausages. En: Smulders FJM, Toldrá F, Flores F, et al., editors. New technologies for meat and meat products. Nijmegen: Ecceamst Audet; 1992. p. 1-19.
    • (1992) New technologies for meat and meat products , pp. 1-19
    • Leistner, L.1
  • 19
    • 84981292432 scopus 로고    scopus 로고
    • Madrid: Instituto de España. Real Academia Nacional de Farmacia
    • Sánchez-Muniz FJ (editor). Nutrición y felicidad Madrid: Instituto de España. Real Academia Nacional de Farmacia; 2013.
    • (2013) Nutrición y felicidad
    • Sánchez-Muniz, F.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.