Carcinogenicity of consumption of red and processed meat

Lancet Oncol. 2015 Dec;16(16):1599-600. doi: 10.1016/S1470-2045(15)00444-1. Epub 2015 Oct 29.

Authors

Véronique Bouvard¹, Dana Loomis¹, Kathryn Z Guyton¹, Yann Grosse¹, Fatiha El Ghissassi¹, Lamia Benbrahim-Tallaa¹, Neela Guha¹, Heidi Mattock¹, Kurt Straif¹; International Agency for Research on Cancer Monograph Working Group

Collaborators

International Agency for Research on Cancer Monograph Working Group:
B W Stewart, S De Smet, D Corpet, M Meurillon, G Caderni, S Rohrmann, P Verger, S Sasazuki, K Wakabayashi, M P Weijenberg, A Wolk, M Cantwell, T Norat, P Vineis, F A Beland, E Cho, D M Klurfeld, L Le Marchand, R Sinha, M Stern, R Turesky, K Wu

Affiliation

¹ International Agency for Research on Cancer, Lyon, France.

PMID: 26514947
DOI: 10.1016/S1470-2045(15)00444-1

No abstract available

Publication types

News

MeSH terms

Animals
Feeding Behavior
Food Additives / adverse effects*
Food Handling*
Humans
Life Style*
Meat / adverse effects*
Neoplasms / diagnosis
Neoplasms / epidemiology*
Recommended Dietary Allowances
Risk Assessment
Risk Factors

Substances

Food Additives

Grants and funding