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A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk
Background Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. WeExpand
A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.
Although the relation between red and processed meat intake and colorectal cancer has been reported in several epidemiologic studies, very few investigated the potential mechanisms. This studyExpand
Trends in meat consumption in the USA
Abstract Objective To characterize the trends, distribution, potential determinants and public health implications of meat consumption within the USA. Design We examined temporal trends in meatExpand
Meat intake and mortality: a prospective study of over half a million people.
BACKGROUND High intakes of red or processed meat may increase the risk of mortality. Our objective was to determine the relations of red, white, and processed meat intakes to risk for total andExpand
Meat‐related mutagens/carcinogens in the etiology of colorectal cancer
Diets containing substantial amounts of red or preserved meats may increase the risk of various cancers, including colorectal cancer. This association may be due to a combination of factors such asExpand
Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response.
N-nitroso compounds are found in the colon and are formed endogenously because amines and amides are produced by bacterial decarboxylation of amino acids in the large gut. They can be N-nitrosated inExpand
Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat.
Many N-nitroso compounds (NOC) are carcinogens. In this controlled study of 21 healthy male volunteers, levels of NOC on a high (420 grams) red meat diet were significantly greater (P = 0.001) thanExpand
Meat Consumption and Risk of Esophageal and Gastric Cancer in a Large Prospective Study
OBJECTIVES:Red and processed meats could increase cancer risk through several potential mechanisms involving iron, heterocyclic amines, polycyclic aromatic hydrocarbons, and N-nitroso compounds.Expand
Prospective Investigation of Poultry and Fish Intake in Relation to Cancer Risk
Dietary guidelines advise consumers to limit intake of red meat and choose lean protein sources, such as poultry and fish. Poultry consumption has been steadily increasing in the United States, butExpand
Association of meat and fat intake with liver disease and hepatocellular carcinoma in the NIH-AARP cohort.
BACKGROUND Several plausible mechanisms, including fat, iron, heterocyclic amines, and N-nitroso compounds, link meat intake with chronic liver disease (CLD) and hepatocellular carcinoma (HCC). FewExpand