Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers

Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers

Polycyclic aromatic hydrocarbons (PAHs) are commonly ingested via meat and are produced from high-temperature cooking of meat. Some of these PAHs have potential roles in carcinogenesis of colorectal cancer (CRC). We aimed to investigate PAH concentrations in eight types of commonly consumed ready-to...

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Bibliographic Details
Main Authors: Tracie Cheng, Stephanie Chaousis, Sujani Madhurika Kodagoda Gamage, Alfred King-yin Lam, Vinod Gopalan
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:International Journal of Molecular Sciences
Subjects:
polycyclic aromatic hydrocarbons
colorectal cancer
processed meat
cancer genes
Online Access:https://www.mdpi.com/1422-0067/22/20/10959

Internet

https://www.mdpi.com/1422-0067/22/20/10959

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