logo BDSP

Base documentaire

  1. Fulltext. The consumption of well-done red meat and the risk of colorectal cancer.

    Article - En anglais


    Heterocyclic aromatic amines and polycyclic aromatic hydrocarbons are mutagens that are produced in highly cooked meats.

    A case-control study of 511 patients with colorectal cancer and 500 matched control subjects examined whether consumption of well-done cooked beef is related to the risk of developing large bowel cancer.

    Approximately 16% of men and women consumed well-done beef, and 50% ate medium-cooked beef.

    For both sexes, there was no association between consumption of well-done or medium-cooked beef and colorectal cancer.

    Mots-clés Pascal : Viande boeuf, Cuisson, Régime alimentaire enrichi, Tumeur maligne, Côlon, Rectum, Epidémiologie, Homme, Mutagène, Composé aromatique polycyclique, Hétérocycle, Amine, Etats Unis, Amérique du Nord, Amérique, Appareil digestif pathologie, Côlon pathologie, Rectum pathologie

    Mots-clés Pascal anglais : Beef, Cooking, Supplemented diet, Malignant tumor, Colon, Rectum, Epidemiology, Human, Mutagen, Polycyclic aromatic compound, Heterocyclic compound, Amine, United States, North America, America, Digestive diseases, Colonic disease, Rectal disease

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 94-0447312

    Code Inist : 002B13B01. Création : 199406.