Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
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- Olatunde S. Olatunji & Olalekan S. Fatoki & Beatrice O. Opeolu & Bhekumusa J. Ximba, 2015. "Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products," IJERPH, MDPI, vol. 12(1), pages 1-12, January.
- Alessandra Buja & Marco Pierbon & Laura Lago & Giulia Grotto & Vincenzo Baldo, 2020. "Breast Cancer Primary Prevention and Diet: An Umbrella Review," IJERPH, MDPI, vol. 17(13), pages 1-54, July.
- Jing Xu & Xin-xin Yang & Yun-gang Wu & Xiao-yu Li & Bo Bai, 2014. "Meat Consumption and Risk of Oral Cavity and Oropharynx Cancer: A Meta-Analysis of Observational Studies," PLOS ONE, Public Library of Science, vol. 9(4), pages 1-9, April.
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- Sylwia Bulanda & Beata Janoszka, 2023. "Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content," IJERPH, MDPI, vol. 20(6), pages 1-20, March.
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Keywords
cancer; meat; PAH; HAA; cooking procedures;All these keywords.
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