Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands cohort study
BACKGROUND: The evidence for red meat as a determinant of colorectal cancer remains equivocal, which might be explained by differences in heme content. Heme is the pro-oxidant, iron-containing porphyrin pigment of meat and its content depends on the type of meat. Chlorophyll from green vegetables might modify this association. METHODS: The Netherlands Cohort Study was initiated in 1986 when a self-administered questionnaire on risk factors for cancer was completed by 120,852 subjects ages 55 to 69 years. After 9.3 years of follow-up through the Cancer Registry, 1,535 incident colorectal cancer... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2006 |
Reihe/Periodikum: | Balder , H F , de Vogel , J , Jansen , M C J F , Weijenberg , M P , van den Brandt , P A , Westenbrink , S , van der Meer , R & Goldbohm , R A 2006 , ' Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands cohort study ' , Cancer Epidemiology Biomarkers & Prevention , vol. 15 , no. 4 , pp. 717-725 . https://doi.org/10.1158/1055-9965.EPI-05-0772 |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26821742 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://cris.maastrichtuniversity.nl/en/publications/8d6de999-ebd7-4cb2-a343-38c0d3549a12 |