Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
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Red Meat and Colorectal CancerElectric light, particularly at night, disrupts human circadian rhythmicity: is that a problem?Global Food Demand Scenarios for the 21st CenturyTocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits.The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms.Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meatEffects of hemin and nitrite on intestinal tumorigenesis in the A/J Min/+ mouse model.Antibiotic suppression of intestinal microbiota reduces heme-induced lipoperoxidation associated with colon carcinogenesis in rats.Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria.Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat FecesColorectal Carcinogenesis in the A/J Min/+ Mouse Model is Inhibited by Hemin, Independently of Dietary Fat Content and Fecal Lipid Peroxidation RateDetermination of the causes of tendency toward red meat and meat products in the west of IranHeme-induced biomarkers associated with red meat promotion of colon cancer are not modulated by the intake of nitrite.Intestinal iron homeostasis and colon tumorigenesisEating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking TemperatureCalcium inhibits promotion by hot dog of 1,2-dimethylhydrazine-induced mucin-depleted foci in rat colon.Diet and nutrition in cancer survivorship and palliative care.Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compoundsChanges in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011-2012.Red meat consumption and cancer: reasons to suspect involvement of bovine infectious factors in colorectal cancer.The short appendix vermiformis as a risk factor for colorectal cancer.Meat consumption and colorectal cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population.Consumption of Red/Processed Meat and Colorectal Carcinoma: Possible Mechanisms Underlying the Significant Association.N-Acetyltransferase 2 and glutathione s-transferase M1 in colon and rectal cancer cases from an industrialized area.New composite nitrite-free and low-nitrite meat-curing systems using natural colorants.Red meat, diseases, and healthy alternatives: A critical review.Diet-related DNA adduct formation in relation to carcinogenesis.Association between red meat consumption and colon cancer: A systematic review of experimental results.The cancer risk related to meat and meat products.In vitro heme and non-heme iron capture from hemoglobin, myoglobin and ferritin by bovine lactoferrin and implications for suppression of reactive oxygen species in vivo.Meats, milk and fat consumption in colorectal cancer.Baseline dietary glutamic acid intake and the risk of colorectal cancer: The Rotterdam study.Different dietary protein and PUFA interventions alter the fatty acid concentrations, but not the meat quality, of porcine muscleEffect of Heating on DPPH Radical Scavenging Activity of Meat Substitute.Dietary intake of vegetables, fruits, and meats/beans as potential risk factors of acute myeloid leukemia: a Texas case-control study.Adherence to World Cancer Research Fund/American Institute for Cancer Research lifestyle recommendations reduces prostate cancer aggressiveness among African and Caucasian Americans.The interactive effect of dietary n-6: n-3 fatty acid ratio and vitamin E level on tissue lipid peroxidation, DNA damage in intestinal epithelial cells, and gut morphology in chickens of different ages.Dietary components that counteract the increased risk of colorectal cancer related to red meat consumption.Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects.
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Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
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scientific article published on 17 April 2011
@en
vedecký článok
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vetenskaplig artikel
@sv
videnskabelig artikel
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vědecký článek
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name
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@en
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@nl
type
label
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@en
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@nl
prefLabel
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@en
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@nl
P1433
P1476
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
@en
P2093
Denis E Corpet
P304
P356
10.1016/J.MEATSCI.2011.04.009
P577
2011-04-17T00:00:00Z