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

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 cancers in several different sites, including the colon, in rats and mice. Other epidemiologic studies indicate that an...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Carcinogens
• Share to Cattle
• Share to Colonic Neoplasms