Literature DB >> 2296989

Re: "Fried foods and the risk of colon cancer".

M H Schiffman, J S Felton.   

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Year:  1990        PMID: 2296989     DOI: 10.1093/oxfordjournals.aje.a115508

Source DB:  PubMed          Journal:  Am J Epidemiol        ISSN: 0002-9262            Impact factor:   4.897


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  7 in total

1.  Rapid induction of colon carcinogenesis in CYP1A-humanized mice by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and dextran sodium sulfate.

Authors:  Connie Cheung; Shea Loy; Guang Xun Li; Anna B Liu; Chung S Yang
Journal:  Carcinogenesis       Date:  2010-11-15       Impact factor: 4.944

Review 2.  Interplay between heterocyclic amines in cooked meat and metabolic phenotype in the etiology of colon cancer.

Authors:  P Vineis; A McMichael
Journal:  Cancer Causes Control       Date:  1996-07       Impact factor: 2.506

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

Authors:  J E Muscat; E L Wynder
Journal:  Am J Public Health       Date:  1994-05       Impact factor: 9.308

4.  Colon cancer incidence: recent trends in the United States.

Authors:  W H Chow; S S Devesa; W J Blot
Journal:  Cancer Causes Control       Date:  1991-11       Impact factor: 2.506

5.  Heterocyclic amines: occurrence and prevention in cooked food.

Authors:  S Robbana-Barnat; M Rabache; E Rialland; J Fradin
Journal:  Environ Health Perspect       Date:  1996-03       Impact factor: 9.031

6.  A prospective study of stomach cancer among a rural Japanese population: a 6-year survey.

Authors:  I Kato; S Tominaga; K Matsumoto
Journal:  Jpn J Cancer Res       Date:  1992-06

7.  Polymorphisms for aromatic amine metabolism in humans: relevance for human carcinogenesis.

Authors:  F F Kadlubar; M A Butler; K R Kaderlik; H C Chou; N P Lang
Journal:  Environ Health Perspect       Date:  1992-11       Impact factor: 9.031

  7 in total

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