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Adenoma
Research on adenoma discussed by S. Rohrmann and co-researchers
June 9th, 2009
According to recent research from Heidelberg, Germany, "Heterocyclic aromatic amines (HCAs), which arise from cooking meat and fish at high temperatures, may increase the risk of colorectal adenomas. Conversely, flavonoids might counteract the negative effects of HCAs." "The association between dietary HCA intake and colorectal adenoma incidence was investigated in a prospective cohort study. At recruitment (1994-1998), detailed information on diet, anthropometric measures, lifestyle, and medication use was assessed in 25,540 participants of the European Prospective Investigation into Cancer and Nutrition-Heidelberg cohort study. Dietary HCA intake was estimated by...
Source: Cancer Weekly (2009-06-09)
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