Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high-temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participan
Meat intake, meat mutagens and risk of lung cancer in Uruguayan men
✍ Scribed by Eduardo De Stefani; Paolo Boffetta; Hugo Deneo-Pellegrini; Alvaro L. Ronco; Dagfinn Aune; Gisele Acosta; Paul Brennan; María Mendilaharsu; Gilles Ferro
- Publisher
- Springer Netherlands
- Year
- 2009
- Tongue
- English
- Weight
- 183 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0957-5243
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