Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers.

@article{Pierre2013CalciumA,
  title={Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers.},
  author={Fabrice H. F. Pierre and Oc{\'e}ane C B Martin and Raphaelle L. Santarelli and Sylviane Tach{\'e} and Nathalie Naud and Françoise Gu{\'e}raud and Marc Audebert and Jacques Dupuy and Nathalie Meunier and Didier Attaix and Jean-Luc Vendeuvre and Sidney S. Mirvish and Gunter C G Kuhnle and Noel J Cano and Denis E. Corpet},
  journal={The American journal of clinical nutrition},
  year={2013},
  volume={98 5},
  pages={1255-62}
}
BACKGROUND Processed meat intake has been associated with increased colorectal cancer risk. We have shown that cured meat promotes carcinogen-induced preneoplastic lesions and increases specific biomarkers in the colon of rats. OBJECTIVES We investigated whether cured meat modulates biomarkers of cancer risk in human volunteers and whether specific agents can suppress cured meat-induced preneoplastic lesions in rats and associated biomarkers in rats and humans. DESIGN Six additives (calcium… CONTINUE READING