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Conjugated linoleic acid (CLA) versus saturated fats/cholesterol: their proportion in fatty and lean meats may affect the risk of developing colon cancer
In spite of the considerable amount of experimental, clinical and epidemiological research about the consumption of red meat, total fats, saturated/unsaturated fatty acids and cholesterol with regard to the risk of developing colorectal cancer (CRC), the issue remains controversial. The general beli...
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
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BioMed Central
2003
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC201014/ https://www.ncbi.nlm.nih.gov/pubmed/14498991 http://dx.doi.org/10.1186/1476-511X-2-6 |