Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk

Exposure to heterocyclic aromatic amines (HAAs), carcinogens produced when meat is cooked at high temperatures, is an emerging risk factor for colorectal cancer (CRC). In a cross-sectional study of 342 patients undergoing a screening colonoscopy, the role of 2-amino-1-methyl-6-phenylimidazo[4,5-b]py...

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Autors principals: Ho, Vikki, Peacock, Sarah, Massey, Thomas E., Ashbury, Janet E., Vanner, Stephen J., King, Will D.
Format: Artigo
Idioma:Inglês
Publicat: Springer Berlin Heidelberg 2014
Matèries:
Research Paper
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4166582/
https://ncbi.nlm.nih.gov/pubmed/25231222
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12263-014-0430-6
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