Although inconsistencies exist, some studies have shown that meat consumption is associated with breast cancer risk. Several heterocyclic amines (HAs), formed in the cooking of meats, are mammary carcinogens in laboratory models. HAs are activated by polymorphic N-acetyltransferase (NAT2) and rapid
Prospective study of NAT1 and NAT2 polymorphisms, tobacco smoking and meat consumption and risk of colorectal cancer
✍ Scribed by Mette Sørensen; Herman Autrup; Anja Olsen; Anne Tjønneland; Kim Overvad; Ole Raaschou-Nielsen
- Book ID
- 116334717
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 136 KB
- Volume
- 266
- Category
- Article
- ISSN
- 0304-3835
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## Abstract Accumulating epidemiologic evidence indicates that high consumption of red meat and of processed meat may increase the risk of colorectal cancer. We quantitatively assessed the association between red meat and processed meat consumption and the risk of colorectal cancer in a meta‐analys
## Abstract Consumption of red meat has been associated with elevated risk of colorectal cancer; however, mechanisms underlying this relationship are not well established. N‐acetyltransferase 2 (NAT2) appears to activate carcinogenic heterocyclic amines found in meat as well as cigarette smoke. Gen