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Meat consumption and meat preparation in relation to colorectal adenomas among sporadic and HNPCC family patients in The Netherlands

✍ Scribed by D.W Voskuil; E Kampman; M.J.A.L Grubben; F.J Kok; F.M Nagengast; H.F.A Vasen; P van 't Veer


Book ID
117659128
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
143 KB
Volume
38
Category
Article
ISSN
0959-8049

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## Abstract Epidemiological evidence shows high red meat consumption to increase the risk of colorectal cancer, while the consumption of fruit and vegetables has been shown to be protective. Many genes have been identified that encode for enzymes involved in the metabolism of dietary carcinogens or