Butyrylated starch intake can prevent red meat-induced O6-methyl-2-deoxyguanosine adducts in human rectal tissue: a randomised clinical trial

@article{Leu2015ButyrylatedSI,
  title={Butyrylated starch intake can prevent red meat-induced O6-methyl-2-deoxyguanosine adducts in human rectal tissue: a randomised clinical trial},
  author={R. L. Le Leu and J. Winter and C. T. Christophersen and G. Young and Karen J. Humphreys and Y. Hu and S. Gratz and Rosalind B. Miller and D. Topping and A. Bird and M. Conlon},
  journal={The British Journal of Nutrition},
  year={2015},
  volume={114},
  pages={220 - 230}
}
  • R. L. Le Leu, J. Winter, +8 authors M. Conlon
  • Published 2015
  • Biology, Medicine
  • The British Journal of Nutrition
  • Epidemiological studies have identified increased colorectal cancer (CRC) risk with high red meat (HRM) intakes, whereas dietary fibre intake appears to be protective. In the present study, we examined whether a HRM diet increased rectal O6-methyl-2-deoxyguanosine (O6MeG) adduct levels in healthy human subjects, and whether butyrylated high-amylose maize starch (HAMSB) was protective. A group of twenty-three individuals consumed 300 g/d of cooked red meat without (HRM diet) or with 40 g/d of… CONTINUE READING
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