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Dietary consumption of meat, fat, animal products and advanced glycation end-products and the risk of barrett’s esophagus
BACKGROUND: Advanced glycation end-products (AGEs) are found in high quantity in high-fat foods and meat cooked at high temperature. AGEs have been shown to contribute to chronic inflammation and oxidative stress in humans. AIM: To investigate the associations between consumption of meat, fat and AG...
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| Main Authors: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
2013
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3811083/ https://ncbi.nlm.nih.gov/pubmed/23957669 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/apt.12459 |
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