Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review-Reference-Cited by-同舟云学术

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

Published:2007-11-29 Issue:1 Volume:25 Page:2-24
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Alaejos M. S.¹,González V.¹,Afonso A. M.¹

Affiliation:

1. a Department of Analytical Chemistry, Nutrition and Food Science , University of La Laguna , E-38205 La Laguna (Santa Cruz De Tenerife), Spain

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652030701474235

Reference113 articles.

1. Extrapolation of Heterocyclic Amine Carcinogenesis Data from Rodents and Nonhuman Primates to Humans

2. Biomarkers of exposure to heterocyclic amines: approaches to improve the exposure assessment

3. Meat intake and cooking techniques: associations with pancreatic cancer

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

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