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Article

Interplay between heterocyclic amines in cooked meat and metabolic phenotype in the etiology of colon cancer.

Cancer causes & control : CCC - 1 Jul 1996

Vineis P, McMichael A

Abstract excerpt

Although the etiology of colon cancer remains uncertain, an increasing body of epidemiologic evidence indicates that red meat consumption is an important risk factor. The cooking of red meat produces a class of potent experimental carcinogens, the heterocyclic aromatic amines (HAA). These induce...

Topics

Amines
Animals
Arylamine N-Acetyltransferase
Carcinogens
Cattle
Colon
Colonic Neoplasms
Gene Deletion
Genes, Tumor Suppressor
Heterocyclic Compounds
Humans
Intestinal Mucosa
Meat

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Mice

Mixed Function Oxygenases

Mutation

Neoplasms, Experimental

Oncogenes

Source

Identifiers

PMID: 8813437
DOI: 10.1007/BF00052675

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 30 Aug 2026. Prepared record publication-8813437-2026-08-30.1. Manifest publication-graph-cohort-2026-08-30.1.

Source receipt: PubMed via Helena Literature Corpus, retrieved 30 Aug 2026.

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Interplay between heterocyclic amines in cooked meat and metabolic phenotype in the etiology of colon cancer.PMID 8813437Read ↗

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