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dc.creatorBošković, Marija
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:07:46Z
dc.date.available2020-06-03T14:07:46Z
dc.date.issued2016
dc.identifier.issn2466-4812
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1377
dc.description.abstractCancer is leading cause of mortality worldwide. It is assumed that cancer risk is mainly affected by environmental factors including diet habits. Among other food, it is considered that red meat consumption is linked to increased risk of cancer. Formation of mutagens, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, mainly depend on cooking methods and is the highest in pan fried and barbecued meat. Fat, N-nitroso compounds and haeme iron which are also found in meat and meat products are considered to influence the occurrence of cancer. Colorectal cancer is the most often associated with red meat consumption, but studies show that meat eating may increase the risk for other types of cancer including breast cancer, gastric cancer, prostate cancer, pancreatic cancer, lung cancer, laryngeal cancer and bladder, kidney, and endometrial tumors.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceMeat Technology
dc.subjectred meaten
dc.subjectPAHen
dc.subjectHAAen
dc.subjectcolorectal canceren
dc.subjectdiet and lifestyle habitsen
dc.titleAssociation between red meat consumption and cancer risken
dc.typearticle
dc.rights.licenseBY
dcterms.abstractБалтић, Милан Ж.; Бошковић, Марија;
dc.citation.volume57
dc.citation.issue2
dc.citation.spage81
dc.citation.epage88
dc.citation.other57(2): 81-88
dc.citation.rankM51
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/343/1376.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_veterinar_1377
dc.type.versionpublishedVersion


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