The role of red and processed meat in colorectal cancer development : a perspective

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Oostindjer , M , Alexander , J , Amdam , G V , Andersen , G , Bryan , N S , Chen , D , Corpet , D E , De Smet , S , Dragsted , L O , Haug , A , Karlsson , A H , Kleter , G , de Kok , T M , Kulseng , B , Milkowski , A L , Martin , R J , Pajari , A-M , Paulsen , J E , Pickova , J , Rudi , K , Sodring , M , Weed , D L & Egelandsdal , B 2014 , ' The role of red and processed meat in colorectal cancer development : a perspective ' , Meat Science , vol. 97 , no. 4 , pp. 583-596 . https://doi.org/10.1016/j.meatsci.2014.02.011

Title: The role of red and processed meat in colorectal cancer development : a perspective
Author: Oostindjer, Marije; Alexander, Jan; Amdam, Gro V.; Andersen, Grethe; Bryan, Nathan S.; Chen, Duan; Corpet, Denis E.; De Smet, Stefaan; Dragsted, Lars Ove; Haug, Anna; Karlsson, Anders H.; Kleter, Gijs; de Kok, Theo M.; Kulseng, Bard; Milkowski, Andrew L.; Martin, Roy J.; Pajari, Anne-Maria; Paulsen, Jan Erik; Pickova, Jana; Rudi, Knut; Sodring, Marianne; Weed, Douglas L.; Egelandsdal, Bjorg
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2014
Language: eng
Number of pages: 14
Belongs to series: Meat Science
ISSN: 0309-1740
URI: http://hdl.handle.net/10138/224277
Subject: Red meat
Processed meat
Colorectal cancer
Animal models
Epidemiology
Phytochemicals
MUCIN-DEPLETED FOCI
ABERRANT CRYPT FOCI
ENDOTHELIUM-DEPENDENT VASODILATION
FAMILIAL ADENOMATOUS POLYPOSIS
COLONIC EPITHELIAL-CELLS
N-3 FATTY-ACIDS
DNA-DAMAGE
INTESTINAL TUMORIGENESIS
MICROTUBULE STABILITY
POTENTIAL MECHANISMS
416 Food Science
3122 Cancers
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