Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review.

Hur, Sun Jin; Yoon, Yohan; Jo, Cheorun; Jeong, Jong Youn; Lee, Keun Taik

Hur, Sun Jin; Yoon, Yohan; Jo, Cheorun; Jeong, Jong Youn; Lee, Keun Taik.

Afiliación

Hur SJ; Dept. of Animal Science and Technology, Chung-Ang Univ., Anseong, 17546, Korea.
Yoon Y; Dept. of Food and Nutrition, Sookmyung Women's Univ., Seoul, 04310, Korea.
Jo C; Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life Science, Seoul Natl. Univ., Seoul, 08826, Korea.
Jeong JY; School of Food Biotechnology and Nutrition, Kyungsung Univ., Busan, 48434, Korea.
Lee KT; Dept. of Food Processing and Distribution, Gangneung-Wonju Natl. Univ., Gangneung, 25457, Korea.

Compr Rev Food Sci Food Saf ; 18(6): 1812-1824, 2019 Nov.

Article en En | MEDLINE | ID: mdl-33336951

Palabras clave

N-nitroso compounds; colorectal cancer; heterocyclic amines; polycyclic aromatic hydrocarbons; red meat

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Etiology_studies / Risk_factors_studies Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2019 Tipo del documento: Article Pais de publicación: Estados Unidos

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google