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What happened to do no harm? The issue of dietary omega-6 fatty acids

✍ Scribed by Evelyn Tribole


Book ID
116838715
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
57 KB
Volume
80
Category
Article
ISSN
0952-3278

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## Abstract Heterocyclic amines (HAs), formed when meat and fish are cooked at high temperatures, have been linked to mammary gland cancer in rats, and some epidemiological studies indicate increased breast cancer risk by consumption of well‐done meat. The epidemiological evidence linking HAs __per