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No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial
Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participan...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2970721/ https://ncbi.nlm.nih.gov/pubmed/20232386 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/ijc.25327 |
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