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Does digestion of red meat cause more procarcinogenic DNA adducts in healthy subjects as opposed to white meat?

机译：与白肉相比，红肉的消化会导致健康受试者中更多的致癌性DNa加合物吗？

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Hemeryck Lieselot; Vanden Bussche Julie; Moore Sharon; De Smet Stefaan; Vanhaecke Lynn;
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年度 2013
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正文语种 eng
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1. DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity [J] . Hemeryck Lieselot Y., Rombouts Caroline, De Paepe Ellen, Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2018,第期

机译：体外结肠肉类消化的DNA加产剖面，以映射红色与白肉类基因毒性
2. O-6-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat [J] . Vanden Bussche Julie, Hemeryck Lieselot Y., Van Hecke Thomas, Molecular Nutrition and Food Research . 2014,第9期

机译：富含血红素肉的胃肠道消化过程中O-6-羧甲基鸟嘌呤DNA加合物的形成和脂质过氧化
3. O-6-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat [J] . Vanden Bussche Julie, Hemeryck Lieselot Y., Van Hecke Thomas, Molecular Nutrition and Food Research . 2014,第9期

机译：富含血红素肉的胃肠道消化过程中O-6-羧甲基鸟嘌呤DNA加合物的形成和脂质过氧化
4. MEAT AS A COMPONENT OF A HEALTHY DIET - ARE THERE ANY EISKS OR BENEFITS' IF MEAT IS AVOIDED IN THE DIET? [C] . H.-K. BIESALSKI University of Nottingham Feed Manufacturers Conference . 2007

机译：肉作为健康饮食的组成部分 - 如果在饮食中避免肉类，则有任何威州或福利吗？
5. Food safety impacts on U.S. domestic meat demand and international red meat trade [D] . Shang, Xia. 2016

机译：食品安全对美国国内肉类需求和国际红肉贸易的影响
6. Impact of chronic dietary red meat white meat or non-meat protein on trimethylamine N-oxide metabolism and renal excretion in healthy men and women [O] . Zeneng Wang, Nathalie Bergeron, Bruce S Levison, -1

机译：慢性饮食中的红肉白肉或非肉类蛋白质对健康男女的三甲胺N-氧化物代谢和肾脏排泄的影响
7. Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat. [O] . Thomas Van Hecke, Els Vossen, Julie Vanden Bussche, 2014

机译：脂肪含量和亚硝酸盐固化在肉体消化过程中影响氧化产物和NOC特异性DNa加合物的形成。

Does digestion of red meat cause more procarcinogenic DNA adducts in healthy subjects as opposed to white meat?

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