title: Carcinogenicity of consumption of red and processed meat.
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Véronique
authors.initials: V
authors.lastname: Bouvard
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Dana
authors.initials: D
authors.lastname: Loomis
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Kathryn Z
authors.initials: KZ
authors.lastname: Guyton
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Yann
authors.initials: Y
authors.lastname: Grosse
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Fatiha El
authors.initials: FE
authors.lastname: Ghissassi
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Lamia
authors.initials: L
authors.lastname: Benbrahim-Tallaa
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Neela
authors.initials: N
authors.lastname: Guha
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Heidi
authors.initials: H
authors.lastname: Mattock
authors.affiliation: International Agency for Research on Cancer, Lyon, France.
authors.forename: Kurt
authors.initials: K
authors.lastname: Straif
mesh_terms: D000818:Animals; D005247:Feeding Behavior; D005503:Food Additives / Q000009:adverse effects*; D005511:Food Handling; D006801:Humans; D008019:Life Style; D008460:Meat / Q000009:adverse effects*; D009369:Neoplasms / Q000175:diagnosis / Q000453:epidemiology*; D064167:Recommended Dietary Allowances; D018570:Risk Assessment; D012307:Risk Factors
chemical_list: D005503:Food Additives