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Meat consumption, Cooking Practices, Meat Mutagens and Risk of Prostate Cancer
Consumption of red meat, particularly well done meat, has been associated with increased prostate cancer risk. High temperature cooking methods such as grilling and barbequeing may produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) which are known carcinogens. We assessed...
Bewaard in:
| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
2011
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3516139/ https://ncbi.nlm.nih.gov/pubmed/21526454 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/01635581.2011.539311 |
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