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Items: 1 to 20 of 23

1.

Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study.

Augustsson K, Skog K, Jägerstad M, Dickman PW, Steineck G.

Lancet. 1999 Feb 27;353(9154):703-7.

PMID:
10073512
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.

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
5.

Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

Skog KI, Johansson MA, Jägerstad MI.

Food Chem Toxicol. 1998 Sep-Oct;36(9-10):879-96. Review.

PMID:
9737435
6.

[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
7.

Heterocyclic amines produced in cooked food: unavoidable xenobiotics.

Sugimura T, Wakabayashi K, Ohgaki H, Takayama S, Nagao M, Esumi H.

Princess Takamatsu Symp. 1990;21:279-88. Review.

PMID:
2134681
8.

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.

9.

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research.

Layton DW, Bogen KT, Knize MG, Hatch FT, Johnson VM, Felton JS.

Carcinogenesis. 1995 Jan;16(1):39-52. Review.

PMID:
7834804
10.

Well-done red meat, metabolic phenotypes and colorectal cancer in Hawaii.

Le Marchand L, Hankin JH, Pierce LM, Sinha R, Nerurkar PV, Franke AA, Wilkens LR, Kolonel LN, Donlon T, Seifried A, Custer LJ, Lum-Jones A, Chang W.

Mutat Res. 2002 Sep 30;506-507:205-14. Review.

PMID:
12351160
11.

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.

12.
13.

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
14.

Meat and cancer.

Ferguson LR.

Meat Sci. 2010 Feb;84(2):308-13. doi: 10.1016/j.meatsci.2009.06.032. Epub 2009 Jun 23. Review.

PMID:
20374790
15.

Evaluation of fecal mutagenicity and colorectal cancer risk.

de Kok TM, van Maanen JM.

Mutat Res. 2000 Jul;463(1):53-101. Review.

PMID:
10838209
16.

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
17.
18.

Cytochrome P-450 and acetyltransferase expression as biomarkers of carcinogen-DNA adduct levels and human cancer susceptibility.

Badawi AF, Stern SJ, Lang NP, Kadlubar FF.

Prog Clin Biol Res. 1996;395:109-40. Review.

PMID:
8895986
20.

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

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