Dietary nitrosyl-heme from processed meats and its association with colorectal cancer risk: findings from the EPIC cohort study

Abstract Background Processed meat (PM) consumption is an established risk factor for colorectal cancer (CRC). It has been hypothesized that nitrosyl-heme, formed by the addition of nitrites during meat processing, may enhance the carcinogenic effects of PMs. This study aims to investigate the assoc...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Lucía Rizzolo-Brime, Leila Lujan-Barroso, Andreu Farran-Codina, Ricard Bou, Genevieve Nicolas, Inge Huybrechts, Cristina Lasheras, Esther Molina Montes, Sandra Colorado-Yohar, Alba Gasque, Christina C. Dahm, Niels Bock, Anja Olsen, Anne Tjønneland, Verena Katzke, Charlotte le Cornet, Matthias B. Schulze, Calogero Saieva, Sabina Sieri, Maria Santucci De Magistris, Rosario Tumino, Alessandra Macciotta, Nick Wareham, Elisabete Weiderpass, Chrysovalantou Chatziioannou, Paolo Vineis, Paula Jakszyn
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	BMC 2025-12-01
سلاسل:	Nutrition Journal
الموضوعات:	Nitrosyl-heme Colorectal cancer Processed meat
الوصول للمادة أونلاين:	https://doi.org/10.1186/s12937-025-01266-7
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!