Meat cooking and cancer risk.
Sinha
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R
Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Executive Plaza North, Rm. 443, 6130 Executive Blvd., Rockville, MD 20892, USA.
Norat
T
T
D000588:Amines / Q000009:adverse effects / Q000378:metabolism; D000818:Animals; D015415:Biomarkers; D002273:Carcinogens / Q000009:adverse effects* / Q000378:metabolism; D003296:Cooking / Q000379:methods*; D005247:Feeding Behavior; D006571:Heterocyclic Compounds / Q000009:adverse effects / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000009:adverse effects / Q000032:analysis; D009369:Neoplasms / Q000139:chemically induced / Q000453:epidemiology*; D011084:Polycyclic Aromatic Hydrocarbons / Q000009:adverse effects / Q000378:metabolism; D012307:Risk Factors
D000588:Amines; D015415:Biomarkers; D002273:Carcinogens; D006571:Heterocyclic Compounds; D011084:Polycyclic Aromatic Hydrocarbons