(Q50279655)

28 February 2018

title

Carcinogenicity of consumption of red and processed meat. (English)

1 reference

28 February 2018

author

Dana Loomis

2

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28 February 2018

Kurt Straif

9

object named as

Kurt Straif

1 reference

28 February 2018

7

Neela Guha

1 reference

PubMed ID

26514947

28 February 2018

Lamia Benbrahim-Tallaa

6

object named as

Lamia Benbrahim-Tallaa

1 reference

28 February 2018

4

Yann Grosse

1 reference

28 February 2018

5

Fatiha El Ghissassi

1 reference

28 February 2018

1

Véronique Bouvard

1 reference

28 February 2018

Kathryn Z Guyton

3

1 reference

28 February 2018

Heidi Mattock

8

1 reference

28 February 2018

International Agency for Research on Cancer Monograph Working Group

10

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28 February 2018

publication date

23 October 2015

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28 February 2018

Lancet Oncology Commission

published in

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28 February 2018

volume

16

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28 February 2018

issue

16

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28 February 2018

page(s)

1599-1600

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28 February 2018

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

cites work

1 reference

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7 January 2021

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7 January 2021

Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time

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7 January 2021

A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association

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7 January 2021

Meat consumption and risk of colorectal cancer.

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https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Beef meat and blood sausage promote the formation of azoxymethane-induced mucin-depleted foci and aberrant crypt foci in rat colons.

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium.

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Red and processed meat intake and risk of colorectal adenomas: a systematic review and meta-analysis of epidemiological studies

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7 January 2021

Dietary, lifestyle and clinicopathological factors associated with APC mutations and promoter methylation in colorectal cancers from the EPIC-Norfolk study

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers.

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Butyrylated starch intake can prevent red meat-induced O6-methyl-2-deoxyguanosine adducts in human rectal tissue: a randomised clinical trial

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: implications for colorectal cancer risk

1 reference

https://api.crossref.org/works/10.1016%2FS1470-2045%2815%2900444-1

7 January 2021

10.1016/S1470-2045(15)00444-1

Identifiers

DOI

1 reference

28 February 2018

PubMed ID

26514947

1 reference

28 February 2018