Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 16, 2016, Pages 2747-2766

  Demeyer, Daniel ^a,b   Mertens, Birgit ^a,c   De Smet, Stefaan ^a,b   Ulens, Michèle ^a  

^a Superior Health Council   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c SCIENTIFIC INSTITUTE OF PUBLIC HEALTH   (Belgium)

Author keywords

heme; heterocyclic aromatic amines; lipid oxidation; N glycolylneuraminic acid; N nitroso compounds; Polycyclic aromatic hydrocarbons

Indexed keywords

AMINES; AROMATIC COMPOUNDS; AROMATIC HYDROCARBONS; AROMATIZATION; HYDROCARBONS; MEATS; NITROGEN COMPOUNDS; ORGANIC COMPOUNDS; POLYCYCLIC AROMATIC HYDROCARBONS; PORPHYRINS;

HEME; HETEROCYCLIC AROMATIC AMINES; LIPID OXIDATION; N-GLYCOLYLNEURAMINIC ACID; N-NITROSO COMPOUNDS;

DISEASES;

CARCINOGEN; HETEROCYCLIC COMPOUND; POLYCYCLIC AROMATIC HYDROCARBON;

ANIMAL; COLORECTAL TUMOR; DIET; DISEASE MODEL; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; RED MEAT; RISK FACTOR;

ANIMALS; CARCINOGENS; COLORECTAL NEOPLASMS; DIET; DISEASE MODELS, ANIMAL; FOOD HANDLING; HETEROCYCLIC COMPOUNDS; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; POLYCYCLIC AROMATIC HYDROCARBONS; RED MEAT; RISK FACTORS;

EID: 84983086236     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.873886     Document Type: Article

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