Citations (14)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Wei Zheng & Sang-Ah Lee. (2009) Well-Done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk. Nutrition and Cancer 61:4, pages 437-446.
Read now
Read now
M. S. Alaejos, V. González & A. M. Afonso. (2008) Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review. Food Additives & Contaminants: Part A 25:1, pages 2-24.
Read now
Read now
Articles from other publishers (12)
Qie Reng, Ling Ling Zhu, Li Feng, Yong Jie Li, Yan Xing Zhu, Ting Ting Wang & Feng Jiang. (2022) Dietary meat mutagens intake and cancer risk: A systematic review and meta-analysis. Frontiers in Nutrition 9.
Crossref
Crossref
Iftikhar Ali Khan, Asad Khan, Ye Zou, Zhu Zongshuai, Weimin Xu, Daoying Wang & Ming Huang. (2022) Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Science 184, pages 108693.
Crossref
Crossref
M. Di Maso, R. Talamini, C. Bosetti, M. Montella, A. Zucchetto, M. Libra, E. Negri, F. Levi, C. La Vecchia, S. Franceschi, D. Serraino & J. Polesel. (2013) Red meat and cancer risk in a network of case–control studies focusing on cooking practices. Annals of Oncology 24:12, pages 3107-3112.
Crossref
Crossref
Ai Kubo, Douglas A. Corley, Christopher D. Jensen & Rubinder Kaur. (2010) Dietary factors and the risks of oesophageal adenocarcinoma and Barrett's oesophagus. Nutrition Research Reviews 23:2, pages 230-246.
Crossref
Crossref
Rosa Busquets, Jan Åke Jönsson, Henrik Frandsen, Lluís Puignou, Maria Teresa Galceran & Kerstin Skog. (2009) Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples. Molecular Nutrition & Food Research 53:12, pages 1496-1504.
Crossref
Crossref
Farhad Islami, Paolo Boffetta, Jian‐Song Ren, Leah Pedoeim, Dara Khatib & Farin Kamangar. (2009) High‐temperature beverages and foods and esophageal cancer risk—A systematic review. International Journal of Cancer 125:3, pages 491-524.
Crossref
Crossref
Alessandra Tavani, Claudio Pelucchi, Maria Parpinel, Eva Negri, Silvia Franceschi, Fabio Levi & Carlo La Vecchia. (2003) n‐3 polyunsaturated fatty acid intake and cancer risk in Italy and Switzerland. International Journal of Cancer 105:1, pages 113-116.
Crossref
Crossref
S Rohrmann, J Linseisen, N Becker, T Norat, R Sinha, G Skeie, E Lund, C Martínez, A Barricarte, I Mattisson, G Berglund, A Welch, G Davey, K Overvad, A Tjønneland, F Clavel-Chapelon, E Kesse, G Lotze, K Klipstein-Grobusch, E Vasilopoulou, E Polychronopoulos, V Pala, E Celentano, HB Bueno-de-Mesquita, PHM Peeters, E Riboli & N Slimani. (2002) Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC). European Journal of Clinical Nutrition 56:12, pages 1216-1230.
Crossref
Crossref
C Bosetti, R Talamini, F Levi, E Negri, S Franceschi, L Airoldi & C La Vecchia. (2002) Fried foods: a risk factor for laryngeal cancer?. British Journal of Cancer 87:11, pages 1230-1233.
Crossref
Crossref
Sabine Rohrmann & Nikolaus Becker. (2006) Development of a short questionnaire to assess the dietary intake of heterocyclic aromatic amines. Public Health Nutrition 5:5, pages 699-705.
Crossref
Crossref
Cristina Bosetti, Carlo La Vecchia, Renato Talamini, Eva Negri, Fabio Levi, Luigino Dal Maso & Silvia Franceschi. (2002) Food groups and laryngeal cancer risk: A case-control study from Italy and Switzerland. International Journal of Cancer 100:3, pages 355-360.
Crossref
Crossref
F Oreggia, E De Stefani, P Boffetta, P Brennan, H Deneo-Pellegrini & A.L Ronco. (2001) Meat, fat and risk of laryngeal cancer: a case-control study in Uruguay. Oral Oncology 37:2, pages 141-145.
Crossref
Crossref