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Results: 1 to 20 of 21

Related Articles by Review for PubMed (Select 12615608)

1.

Heterocyclic amines, meat intake, and association with colon cancer in a population-based study.

Butler LM, Sinha R, Millikan RC, Martin CF, Newman B, Gammon MD, Ammerman AS, Sandler RS.

Am J Epidemiol. 2003 Mar 1;157(5):434-45.

2.

An epidemiologic approach to studying heterocyclic amines.

Sinha R.

Mutat Res. 2002 Sep 30;506-507:197-204. Review.

PMID:
12351159
3.

[Heterocyclic amines in cooked meat].

Vikse R, Reistad R, Steffensen IL, Paulsen JE, Nyholm SH, Alexander J.

Tidsskr Nor Laegeforen. 1999 Jan 10;119(1):45-9. Review. Norwegian.

PMID:
10025205
4.

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

Vineis P, McMichael A.

Cancer Causes Control. 1996 Jul;7(4):479-86. Review.

PMID:
8813437
5.

Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.

Sugimura T, Wakabayashi K, Nakagama H, Nagao M.

Cancer Sci. 2004 Apr;95(4):290-9. Review.

PMID:
15072585
6.

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

Alaejos MS, González V, Afonso AM.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Jan;25(1):2-24. Epub 2007 Oct 18. Review.

PMID:
17952757
7.

Review on meat consumption and cancer in South America.

Matos E, Brandani A.

Mutat Res. 2002 Sep 30;506-507:243-9. Review.

PMID:
12351164
8.

Factors determining dietary intakes of heterocyclic amines in cooked foods.

Keating GA, Layton DW, Felton JS.

Mutat Res. 1999 Jul 15;443(1-2):149-56. Review.

PMID:
10415438
9.

Meat consumption, cancer risk and population groups within New Zealand.

Ferguson LR.

Mutat Res. 2002 Sep 30;506-507:215-24. Review.

PMID:
12351161
10.

High-meat diets and cancer risk.

Bingham SA.

Proc Nutr Soc. 1999 May;58(2):243-8. Review.

PMID:
10466162
11.
12.

Well-done meat intake, heterocyclic amine exposure, and cancer risk.

Zheng W, Lee SA.

Nutr Cancer. 2009;61(4):437-46. doi: 10.1080/01635580802710741. Review.

13.

Meat cooking and cancer risk.

Sinha R, Norat T.

IARC Sci Publ. 2002;156:181-6. Review. No abstract available.

PMID:
12484160
14.

Meat consumption and colorectal cancer: a review of epidemiologic evidence.

Norat T, Riboli E.

Nutr Rev. 2001 Feb;59(2):37-47. Review.

PMID:
11310774
15.

[Present and future cancer risk assessment of carcinogenic heterocyclic amines in humans].

Manabe S, Matsushita H.

Nihon Eiseigaku Zasshi. 1998 Oct;53(3):521-8. Review. Japanese.

PMID:
9916489
16.

Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?

Trafialek J, Kolanowski W.

Int J Food Sci Nutr. 2014 Sep;65(6):774-80. doi: 10.3109/09637486.2014.917146. Epub 2014 May 15. Review.

PMID:
24828131
17.

Risk factors for colon neoplasia--epidemiology and biology.

Potter JD.

Eur J Cancer. 1995 Jul-Aug;31A(7-8):1033-8. Review.

PMID:
7576987
18.

Heterocyclic amines in poultry products: a literature review.

Skog K, Solyakov A.

Food Chem Toxicol. 2002 Aug;40(8):1213-21. Review.

PMID:
12067586
19.

Food and cancer.

Sugimura T.

Toxicology. 2002 Dec 27;181-182:17-21. Review.

PMID:
12505279
20.

The food-derived heterocyclic amines and breast cancer: a 1995 perspective.

Synderwine EG.

Recent Results Cancer Res. 1996;140:17-25. Review. No abstract available.

PMID:
8787060
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