Phytanic acid and the risk of non-Hodgkin lymphoma.

Abstract

Greater consumption of red meat, processed meat and dairy products has been associated with an increased risk of non-Hodgkin lymphoma (NHL) in several previous reports. Phytanic acid, a saturated fatty acid obtained primarily through the consumption of ruminant meat and dairy products, may offer a potential underlying mechanism for these associations. In a… (More)
DOI: 10.1093/carcin/bgs315

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