Carcinogenicity of consumption of red and processed meat

The Lancet Oncology

Volumn , Issue , 2015, Pages 1599-1600

  Bouvard, Véronique ^a   Loomis, Dana ^a   Guyton, Kathryn Z ^a   Grosse, Yann ^a   Ghissassi, Fatiha El ^a   Benbrahim Tallaa, Lamia ^a   Guha, Neela ^a   Mattock, Heidi ^a   Straif, Kurt ^a   Stewart, B W ^b   Smet, S D ^b   Corpet, D ^b   Meurillon, M ^b   Caderni, Giovanna ^b   Rohrmann, S ^b   Verger, P ^b   Sasazuki, S ^b   Wakabayashi, K ^b   Weijenberg, M P ^b   Wolk, A ^b   Cantwell, M ^b   Norat, T ^b   Vineis, P ^b   Beland, F A ^b   Cho, E ^b   Klurfeld, D M ^b   Marchand, L L ^b   Sinha, R ^b   Stern, M ^b   Turesky, R ^b   Wu, K ^b   more..

^a INTERNATIONAL AGENCY FOR RESEARCH ON CANCER   (France)

^b NONE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APC GENE; CARCINOGENICITY; COLORECTAL CANCER; DISEASE ASSOCIATION; DNA ADDUCT; ETHNIC DIFFERENCE; FAT CONTENT; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; GENE; GENE MUTATION; GENOTOXICITY; HUMAN; NONHUMAN; NOTE; OXIDATIVE STRESS; PANCREAS CANCER; PRIORITY JOURNAL; PROCESSED MEAT; PROSTATE CANCER; RED MEAT;

EID: 84983538470     PISSN: 14702045     EISSN: 14745488     Source Type: Journal    
DOI: 10.1016/S1470-2045(15)00444-1     Document Type: Note

References (20)

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