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Nourah Alsheridah & Saeed Akhtar. (2018) Diet, obesity and colorectal carcinoma risk: results from a national cancer registry-based middle-eastern study. BMC Cancer 18:1.
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Julia Bechaux, Diane de La Pomélie, Laetitia Théron, Véronique Santé-Lhoutellier & Philippe Gatellier. (2018) Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chemistry 268, pages 27-39.
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Lea Sletting Jakobsen, Stylianos Georgiadis, Bo Friis Nielsen, Bas G. H. Bokkers, Elena Boriani, Lene Duedahl-Olesen, Tine Hald, Maarten J. Nauta, Anders Stockmarr & Sara M. Pires. (2018) Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups. PLOS ONE 13:11, pages e0207032.
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Kevin D. Shield, Heinz Freisling, Marie-Christine Boutron-Ruault, Mathilde Touvier, Claire Marant Micallef, Mazda Jenab, Valérie Deschamps, Catherine Hill, Pietro Ferrari, Irène Margaritis, Freddie Bray & Isabelle Soerjomataram. (2018) New cancer cases attributable to diet among adults aged 30–84 years in France in 2015. British Journal of Nutrition 120:10, pages 1171-1180.
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Adi Shpaizer, Amos Nussinovich, Joseph Kanner & Oren Tirosh. (2018) S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite. Journal of Agricultural and Food Chemistry 66:43, pages 11459-11467.
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Sofia Lourenço, Vibeke Berglund Gunge, Therese M.-L. Andersson, Camilla Liv Erthmann Andersen, Anne-Sofie Q. Lund, Brian Køster & Gitte Laub Hansen. (2018) Avoidable colorectal cancer cases in Denmark – The impact of red and processed meat. Cancer Epidemiology 55, pages 1-7.
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Ram B. Jain. (2018) Concentrations of selected heterocyclic aromatic amines among US population aged ≥ 6 years: data from NHANES 2013–2014. Environmental Science and Pollution Research 25:20, pages 19859-19874.
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Talia M. Hicks, Scott O. Knowles & Mustafa M. Farouk. (2018) Global Provisioning of Red Meat for Flexitarian Diets. Frontiers in Nutrition 5.
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Frédéric Leroy, Malaika Brengman, Wouter Ryckbosch & Peter Scholliers. (2018) Meat in the post-truth era: Mass media discourses on health and disease in the attention economy. Appetite 125, pages 345-355.
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Lieselot Y. Hemeryck, Caroline Rombouts, Ellen De Paepe & Lynn Vanhaecke. (2018) DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity. Food and Chemical Toxicology 115, pages 73-87.
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Katarzyna Skonieczna, Boris Malyarchuk, Arkadiusz Jawień, Andrzej Marszałek, Zbigniew Banaszkiewicz, Paweł Jarmocik & Tomasz Grzybowski. (2018) Mitogenomic differences between the normal and tumor cells of colorectal cancer patients. Human Mutation 39:5, pages 691-701.
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Jane G. Pouzou, Solenne Costard & Francisco J. Zagmutt. (2018) Probabilistic assessment of dietary exposure to heterocyclic amines and polycyclic aromatic hydrocarbons from consumption of meats and breads in the United States. Food and Chemical Toxicology 114, pages 361-374.
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Jane G. Pouzou, Solenne Costard & Francisco J. Zagmutt. (2018) Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments. Food and Chemical Toxicology 114, pages 346-360.
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Lingying Luo, Yun Bai & Guanghong Zhou. (2018)
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Tomás Herraiz & Juan Galisteo. (2018) Nitrosative deamination of 2′-deoxyguanosine and DNA by nitrite, and antinitrosating activity of β-carboline alkaloids and antioxidants. Food and Chemical Toxicology 112, pages 282-289.
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Bee Ling Tan, Mohd Esa Norhaizan & Winnie-Pui-Pui Liew. (2018) Nutrients and Oxidative Stress: Friend or Foe?. Oxidative Medicine and Cellular Longevity 2018, pages 1-24.
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Zhanwei Zhao, Quanxin Feng, Zifang Yin, Jianbo Shuang, Bin Bai, Pengfei Yu, Min Guo & Qingchuan Zhao. (2017) Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis. Oncotarget 8:47, pages 83306-83314.
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Grith Møller, Diewertje Sluik, Christian Ritz, Vera Mikkilä, Olli T. Raitakari, Nina Hutri-Kähönen, Lars O. Dragsted, Thomas M. Larsen, Sally D. Poppitt, Marta P. Silvestre, Edith J.M. Feskens, Jennie Brand-Miller & Anne Raben. (2017) A Protein Diet Score, Including Plant and Animal Protein, Investigating the Association with HbA1c and eGFR—The PREVIEW Project. Nutrients 9:7, pages 763.
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José L. Domingo & Martí Nadal. (2017) Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food and Chemical Toxicology 105, pages 256-261.
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Andy Perloy, Denise H. E. Maasland, Piet A. van den Brandt, Bernd Kremer & Leo J. Schouten. (2017) Intake of meat and fish and risk of head–neck cancer subtypes in the Netherlands Cohort Study. Cancer Causes & Control 28:6, pages 647-656.
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Thomas Van Hecke, John Van Camp & Stefaan De Smet. (2017)
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Louise M. A. Jakobsen, Christian C. Yde, Thomas Van Hecke, Randi Jessen, Jette F. Young, Stefaan De Smet & Hanne Christine Bertram. (2016) Impact of red meat consumption on the metabolome of rats. Molecular Nutrition & Food Research 61:3.
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Caroline Rombouts, Lieselot Y. Hemeryck, Thomas Van Hecke, Stefaan De Smet, Winnok H. De Vos & Lynn Vanhaecke. (2017) Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites. Scientific Reports 7:1.
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Carolina Schwedhelm, Tobias Pischon, Sabine Rohrmann, Hubertus Himmerich, Jakob Linseisen & Katharina Nimptsch. (2017) Plasma Inflammation Markers of the Tumor Necrosis Factor Pathway but Not C-Reactive Protein Are Associated with Processed Meat and Unprocessed Red Meat Consumption in Bavarian Adults. The Journal of Nutrition 147:1, pages 78-85.
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M. Sødring, M. Oostindjer, L.O. Dragsted, A. Haug, J.E. Paulsen & B. Egelandsdal. 2017. New Aspects of Meat Quality. New Aspects of Meat Quality
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Zhanwei Zhao, Zhongshu Pu, Zifang Yin, Pengfei Yu, Yiming Hao, Qian Wang, Min Guo & Qingchuan Zhao. (2016) Dietary fruit, vegetable, fat and red and processed meat intakes and Barrett’s esophagus risk: a systematic review and meta-analysis. Scientific Reports 6:1.
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Thomas Van Hecke, An Wouters, Caroline Rombouts, Tazkiyah Izzati, Alberto Berardo, Els Vossen, Erik Claeys, John Van Camp, Katleen Raes, Lynn Vanhaecke, Marc Peeters, Winnok H. De Vos & Stefaan De Smet. (2016) Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines. Journal of Agricultural and Food Chemistry 64:7, pages 1600-1609.
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Juan Tuan & Ying-Xuan Chen. (2016) Dietary and Lifestyle Factors Associated with Colorectal Cancer Risk and Interactions with Microbiota: Fiber, Red or Processed Meat and Alcoholic Drinks. Gastrointestinal Tumors 3:1, pages 17-24.
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Marianne Sødring, Marije Oostindjer, Bjørg Egelandsdal & Jan Erik Paulsen. (2015) Effects of Hemin and Nitrite on Intestinal Tumorigenesis in the A/J Min/+ Mouse Model. PLOS ONE 10:4, pages e0122880.
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Hui Chen, Tian Fu, Lintao Dan, Xuejie Chen, Yuhao Sun, Jie Chen, Xiaoyan Wang & Therese Hesketh. (2021) Meat Consumption and All-Cause Mortality in 5 763 Inflammatory Bowel Disease Patients: A Prospective Cohort Study. SSRN Electronic Journal.
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