Meat-cooking mutagens and risk of renal cell carcinoma

BACKGROUND: High-temperature cooked meat contains two families of carcinogens, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Given the kidneys’ role in metabolism and urinary excretion of these compounds, we investigated meat-derived mutagens, as well as meat intake and coo...

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Detalles Bibliográficos
Autores principales: Daniel, C R, Schwartz, K L, Colt, J S, Dong, L M, Ruterbusch, J J, Purdue, M P, Cross, A J, Rothman, N, Davis, F G, Wacholder, S, Graubard, B I, Chow, W H, Sinha, R
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2011
Materias:
Epidemiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3185955/
https://www.ncbi.nlm.nih.gov/pubmed/21897389
http://dx.doi.org/10.1038/bjc.2011.343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3185955/
https://www.ncbi.nlm.nih.gov/pubmed/21897389
http://dx.doi.org/10.1038/bjc.2011.343

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