Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats

Article, Other literature type English OPEN
Santarelli, Raphaëlle L.; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E.; Pierre, Fabrice;
(2010)
  • Publisher: American Association for Cancer Research
  • Journal: Cancer Prevention Research (issn: 1940-6207)
  • Publisher copyright policies & self-archiving
  • Identifiers: pmc: PMC2931773, doi: 10.1158/1940-6207.CAPR-09-0160
  • Subject: jambon | ACF | Médecine vétérinaire et santé animal | Charcuterie | viande saumurée | azoxymethane | cured meat | toxicité | [SDV.CAN]Life Sciences [q-bio]/Cancer | ham | preneoplastic lesions | dimethylhydrazine | rats | cytotoxicity | toxicology | colorectal cancer | lipid oxidation | épaule cuite | MDF | Article | peroxydes | chercuterie | Epaule cuite | processed meat | cancer promotion
    mesheuropmc: food and beverages

 ; International audience; Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of c... View more
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