Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective-Reference-Cited by-同舟云学术

Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective

Published:2018-09-10 Issue:21 Volume:59 Page:3526-3537
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Hur Sun Jin¹,Jo Cheorun²,Yoon Yohan³,Jeong Jong Youn⁴,Lee Keun Taik⁵

Affiliation:

1. Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea;

2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Korea;

3. Department of Food and Nutrition, Sookmyung Womens’ University, Seoul, Korea;

4. School of Food Biotechnology & Nutrition, Kyungsung University, Busan, Korea;

5. Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Korea

Funder

Korean Meat Industry Association and Korea Pork Board

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1495615

Reference108 articles.

1. Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies

2. Residue Levels, Profiles, Emission Source and Daily Intake of Polycyclic Aromatic Hydrocarbons Based on Smoked Fish Consumption, An Egyptian Pilot Study

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

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