Fresh and processed meats offer numerous nutritional and health benefits and provide
unique eating satisfaction in the lifestyle of the modern society. However, consumption of red …

Colorectal cancer (CRC) is the third most common diagnosed malignancy among both
sexes in the United States as well as in the European Union. While the incidence and …

Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Background In this review, we examine the continually expanding and increasingly
compelling data linking radiation and various chemicals in our environment to the current …

The relationship between the consumption of meat and health is multifaceted, and it needs
to be analyzed in detail, with specific attention to the relevant differences that characterize …

Biogenic amines (BAs) are important nitrogenous compounds formed mainly by
decarboxylation of amino acids or by amination and transamination of aldehydes and …

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …

An increasing literature associates high intake of meat, especially red meat and processed
meat with an increased risk of cancers, especially colorectal cancer. There is evidence that …

Background Colorectal cancer represents the most common malignancy of the
gastrointestinal tract. Owing to differences in dietary habits and lifestyle, this neoplasm is …

Aromatic amines and heterocyclic aromatic amines (HAAs) are structurally related classes of
carcinogens that are formed during the combustion of tobacco or during the high …