ObjectiveTo characterize the trends, distribution, potential determinants and public health
implications of meat consumption within the USA. DesignWe examined temporal trends in …

PURPOSE: The objective of the study was to examine the associations of cruciferous
vegetables intake with risk of breast cancer. METHODS: Studies were identified by …

Background Red and processed meat have been consistently associated with colorectal
cancer risk, but evidence for other cancer sites and for poultry intake is limited. We therefore …

Well-done cooked red meat consumption is linked to aggressive prostate cancer (PC) risk.
Identifying mutation-inducing DNA adducts in the prostate genome can advance our …

Background Clinical and preclinical studies suggested that certain mutagens occurring as a
reaction of creatine, amino acids, and sugar during the high temperature of cooking meat …

Breast cancer is the leading cause of cancer in females and has become a major global
health priority. This prospective cohort study investigated the association of dietary factors …

Previous studies of the association of meat intake and meat-derived mutagen exposure with
breast cancer risk have produced inconsistent results. We evaluated this association in a …

Background: High-temperature cooked meat contains two families of carcinogens,
heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Given the …

Background: Heterocyclic amines (HCAs) in cooked meats may play a role in colorectal
cancer (CRC) development. Objectives: We aimed to prospectively examine the association …

Background: The level of evidence regarding the association between red and processed
meat intakes and breast cancer risk is still low, due to insufficient prospective studies …