The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms

Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea

(2014) Gyung-Ah Wie et al.   BRITISH JOURNAL OF NUTRITION

Meat Consumption Is Associated with Esophageal Cancer Risk in a Meat- and Cancer-Histological-Type Dependent Manner

(2014) Hong-Cheng Zhu et al.   DIGESTIVE DISEASES AND SCIENCES

Development and evaluation of a short 24-h food list as part of a blended dietary assessment strategy in large-scale cohort studies

(2014) J Freese et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Burden of diseases estimates associated to different red meat cooking practices

(2014) Firew Lemma Berjia et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography – Flame ionization detector

(2014) Olatunde S. Olatunji et al.   FOOD CHEMISTRY

The effects of environmental chemical carcinogens on the microRNA machinery

(2014) A. Izzotti et al.   INTERNATIONAL JOURNAL OF HYGIENE AND ENVIRONMENTAL HEALTH

Developing technological solutions for dietary assessment in children and young people

(2014) A. J. Adamson et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

(2014) Perihan Kendirci et al.   MEAT SCIENCE

The Heme Oxygenase System Suppresses Perirenal Visceral Adiposity, Abates Renal Inflammation and Ameliorates Diabetic Nephropathy in Zucker Diabetic Fatty Rats

(2014) Joseph Fomusi Ndisang et al.   PLoS One

Chronic Oxidative Stress Increases Growth and Tumorigenic Potential of MCF-7 Breast Cancer Cells

(2014) Prathap Kumar S. Mahalingaiah et al.   PLoS One

Associations between red meat intake and biomarkers of inflammation and glucose metabolism in women

(2013) Sylvia H Ley et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Dietary Assessment in Food Environment Research

(2013) Sharon I. Kirkpatrick et al.   AMERICAN JOURNAL OF PREVENTIVE MEDICINE

Red meat and cancer risk in a network of case–control studies focusing on cooking practices

(2013) M. Di Maso et al.   ANNALS OF ONCOLOGY

Racial disparities in red meat and poultry intake and breast cancer risk

(2013) Urmila Chandran et al.   CANCER CAUSES & CONTROL

Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine in Hair: Impact of Exposure, Hair Pigmentation, and Cytochrome P450 1A2 Phenotype

(2013) R. J. Turesky et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Dietary heme iron and the risk of colorectal cancer with specific mutations in KRAS and APC

(2013) A. M. J. Gilsing et al.   CARCINOGENESIS

Urinary metabolites of a polycyclic aromatic hydrocarbon and volatile organic compounds in relation to lung cancer development in lifelong never smokers in the Shanghai Cohort Study

(2013) J.-M. Yuan et al.   CARCINOGENESIS

Biomonitoring of Dietary Heterocyclic Amines and Metabolites in Urine by Liquid Phase Microextraction: 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a Possible Biomarker of Exposure to Dietary PhIP

(2013) Rosa Busquets et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Investigation of polycyclic aromatic hydrocarbon level in blood and semen quality for residents in Pearl River Delta Region in China

(2013) Xiao Fei Song et al.   ENVIRONMENT INTERNATIONAL

Genotoxicity and induction of DNA damage responsive genes by food-borne heterocyclic aromatic amines in human hepatoma HepG2 cells

(2013) Marko Pezdirc et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

(2013) Alexander Hitzel et al.   FOOD CHEMISTRY

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking

(2013) E. Saito et al.   FOOD CHEMISTRY

MicroRNAs play a central role in molecular dysfunctions linking inflammation with cancer

(2013) Esmerina Tili et al.   IMMUNOLOGICAL REVIEWS

Dietary sources of N-nitroso compounds and bladder cancer risk: Findings from the Los Angeles bladder cancer study

(2013) Chelsea E. Catsburg et al.   INTERNATIONAL JOURNAL OF CANCER

Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian Women and Cancer (NOWAC) cohort study

(2013) Christine L. Parr et al.   INTERNATIONAL JOURNAL OF CANCER

Associations between Red Meat and Risks for Colon and Rectal Cancer Depend on the Type of Red Meat Consumed

(2013) Rikke Egeberg et al.   JOURNAL OF NUTRITION

Formation Mechanism of Polycyclic Aromatic Hydrocarbons beyond the Second Aromatic Ring

(2013) V. V. Kislov et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

(2013) S. Jinap et al.   MEAT SCIENCE

Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef

(2013) E.D. Ruan et al.   MEAT SCIENCE

Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

(2013) Arkadiusz Szterk et al.   MEAT SCIENCE

In vivo genotoxicity of a novel heterocyclic amine, aminobenzoazepinoquinolinone-derivative (ABAQ), produced by the Maillard reaction between glucose and l-tryptophan

(2013) Yukari Totsuka et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS

Red Meat-Derived Heterocyclic Amines Increase Risk of Colon Cancer: A Population-Based Case-Control Study

(2013) Drew S. Helmus et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Polymorphisms in Xenobiotic Metabolizing Genes, Intakes of Heterocyclic Amines and Red Meat, and Postmenopausal Breast Cancer

(2013) Hae-Jeung Lee et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Polycyclic Aromatic Hydrocarbon-Induced Signaling Events Relevant to Inflammation and Tumorigenesis in Lung Cells Are Dependent on Molecular Structure

(2013) Ross S. Osgood et al.   PLoS One

Iron-Ascorbate-Mediated Lipid Peroxidation Causes Epigenetic Changes in the Antioxidant Defense in Intestinal Epithelial Cells: Impact on Inflammation

(2013) Sabrina Yara et al.   PLoS One

Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

(2013) Azin Pourkhalili et al.   TheScientificWorldJOURNAL

Polycyclic aromatic hydrocarbon (PAH)-mediated upregulation of hepatic microRNA-181 family promotes cancer cell migration by targeting MAPK phosphatase-5, regulating the activation of p38 MAPK

(2013) Mi-Kyung Song et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

Mechanisms of chemokine responses by polycyclic aromatic hydrocarbons in bronchial epithelial cells: Sensitization through toll-like receptor-3 priming

(2013) Johan Øvrevik et al.   TOXICOLOGY LETTERS

Oxidative stress and cancer: An overview

(2012) Venus Sosa et al.   AGEING RESEARCH REVIEWS

Associations of processed meat and unprocessed red meat intake with incident diabetes: the Strong Heart Family Study

(2012) Amanda M Fretts et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

N-Nitrosodimethylamine in the Kashmiri Diet and Possible Roles in the High Incidence of Gastrointestinal Cancers

(2012) Naveed A. Chikan et al.   Asian Pacific Journal of Cancer Prevention

Evidence of cell damage induced by major components of a diet-compatible mixture of oxysterols in human colon cancer CaCo-2 cell line

(2012) Fiorella Biasi et al.   BIOCHIMIE

Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from a multiethnic case–control study

(2012) Amit D. Joshi et al.   CARCINOGENESIS

Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress

(2012) Jukka Montonen et al.   EUROPEAN JOURNAL OF NUTRITION

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

(2012) O. Viegas et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

(2012) Daniel Wong et al.   FOOD CHEMISTRY

Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

(2012) Yuan H. Brad Kim et al.   FOOD CHEMISTRY

Comparative formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures

(2012) Rosario Zamora et al.   FOOD CHEMISTRY

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

(2012) A. Farhadian et al.   FOOD CONTROL

Polycyclic aromatic hydrocarbon (1-OHPG and 2-naphthol) and oxidative stress (malondialdehyde) biomarkers in urine among Korean adults and children

(2012) Hyung-Suk Yoon et al.   INTERNATIONAL JOURNAL OF HYGIENE AND ENVIRONMENTAL HEALTH

Increased Cellular and Circulating Biomarkers of Oxidative Stress in Nascent Metabolic Syndrome

(2012) Ishwarlal Jialal et al.   JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

(2012) Margit D. Aaslyng et al.   MEAT SCIENCE

MicroRNA profiling of carcinogen-induced rat colon tumors and the influence of dietary spinach

(2012) Mansi A. Parasramka et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Identification of 3,N4-Etheno-5-methyl-2′-deoxycytidine in Human DNA: A New Modified Nucleoside Which May Perturb Genome Methylation

(2011) Jagadeesan Nair et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

(2011) S.Y. Chung et al.   FOOD CHEMISTRY

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

(2011) Husam Alomirah et al.   FOOD CONTROL

Biomarkers of oxidative damage in cigarette smokers: Which biomarkers might reflect acute versus chronic oxidative stress?

(2011) Raymond C.S. Seet et al.   FREE RADICAL BIOLOGY AND MEDICINE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

(2011) Denis E. Corpet   MEAT SCIENCE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Meat Consumption, Cooking Practices, Meat Mutagens, and Risk of Prostate Cancer

(2011) Esther M. John et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies

(2011) Doris S. M. Chan et al.   PLoS One

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

(2010) Duane D Mellor et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

(2010) Zhaoping Li et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Differences in postprandial inflammatory responses to a ‘modern’ v. traditional meat meal: a preliminary study

(2010) Fatemeh Arya et al.   BRITISH JOURNAL OF NUTRITION

Tobacco Smoke Promotes Lung Tumorigenesis by Triggering IKKβ- and JNK1-Dependent Inflammation

(2010) Hiroyuki Takahashi et al.   CANCER CELL

Dietary Components Related to N-Nitroso Compound Formation: A Prospective Study of Adult Glioma

(2010) R. Dubrow et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Dietary and Genetic Obesity Promote Liver Inflammation and Tumorigenesis by Enhancing IL-6 and TNF Expression

(2010) Eek Joong Park et al.   CELL

Immunity, Inflammation, and Cancer

(2010) Sergei I. Grivennikov et al.   CELL

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

(2010) I. Quelhas et al.   FOOD CHEMISTRY

Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

(2010) A. Farhadian et al.   FOOD CHEMISTRY

Pathological aspects of lipid peroxidation

(2010) Anne Negre-Salvayre et al.   FREE RADICAL RESEARCH

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

Consumer perception and the role of science in the meat industry

(2010) D.J. Troy et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Polycyclic aromatic hydrocarbon-induced oxidative stress and lipid peroxidation in relation to immunological alteration

(2010) H. A. Jeng et al.   OCCUPATIONAL AND ENVIRONMENTAL MEDICINE

Trends in meat consumption in the USA

(2010) Carrie R Daniel et al.   PUBLIC HEALTH NUTRITION

Polycyclic aromatic hydrocarbons potentiate high-fat diet effects on intestinal inflammation

(2010) Ayman Khalil et al.   TOXICOLOGY LETTERS

Meat intake, meat mutagens and risk of lung cancer in Uruguayan men

(2009) Eduardo De Stefani et al.   CANCER CAUSES & CONTROL

Meat and Heterocyclic Amine Intake, Smoking, NAT1 and NAT2 Polymorphisms, and Colorectal Cancer Risk in the Multiethnic Cohort Study

(2009) U. Nothlings et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Protein carbonyl levels, glutathione S-transferase polymorphisms and risk of colorectal cancer

(2009) C.-C. Yeh et al.   CARCINOGENESIS

Determination of polycyclic aromatic hydrocarbons in grilled meat

(2009) Afsaneh Farhadian et al.   FOOD CONTROL

Environmental impact of novel thermal and non-thermal technologies in food processing

(2009) R.N. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Current views on type 2 diabetes

(2009) Yi Lin et al.   JOURNAL OF ENDOCRINOLOGY

Heterocyclic amines content of meat and fish cooked by Brazilian methods

(2009) Motoki Iwasaki et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Meat and cancer

(2009) Lynnette R. Ferguson   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Red meat consumption: An overview of the risks and benefits

(2009) Alison J. McAfee et al.   MEAT SCIENCE

Animal Origin Foods and Colorectal Cancer Risk: A Report From the Shanghai Women's Health Study

(2009) Sang-Ah Lee et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal

(2009) Matthew Kuffa et al.   Journal of Functional Foods

Mechanisms of lead-induced hypertension and cardiovascular disease

(2008) Nosratola D. Vaziri   AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY

Prospective study of NAT1 and NAT2 polymorphisms, tobacco smoking and meat consumption and risk of colorectal cancer

(2008) Mette Sørensen et al.   CANCER LETTERS

Effect of Feeding Nitrite, Ascorbate, Hemin, and Omeprazole on Excretion of Fecal Total ApparentN-Nitroso Compounds in Mice

(2008) Sidney S. Mirvish et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2008) Armindo Melo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Polycyclic Aromatic Hydrocarbons and Carbon Black Particles on Pro-Inflammatory Cytokine Secretion: Impact of PAH Coating Onto Particles

(2008) S. Goulaouic et al.   Journal of Immunotoxicology

Red Meat Intake Is Associated with Metabolic Syndrome and the Plasma C-Reactive Protein Concentration in Women

(2008) Leila Azadbakht et al.   JOURNAL OF NUTRITION

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

(2008) Jasna Djinovic et al.   MEAT SCIENCE

Evidence for a human-specific mechanism for diet and antibody-mediated inflammation in carcinoma progression

(2008) M. Hedlund et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Blood levels of polycyclic aromatic hydrocarbons in children and their association with oxidative stress indices: An Indian perspective

(2007) Vipul K. Singh et al.   CLINICAL BIOCHEMISTRY

A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

(2007) Shlomit Gorelik et al.   FASEB JOURNAL

Effects of a chemical company fire on the occurrence of polycyclic aromatic hydrocarbons in plant foods

(2007) Ledicia Rey-Salgueiro et al.   FOOD CHEMISTRY