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Report

Mechanisms behind cancer risks associated with consumption of red and processed meat

By Mejborn, Heddie1,2; Biltoft-Jensen, Anja Pia1,2; Hansen, Max1,2; Licht, Tine Rask1,3,4; Olesen, Pelle Thonning1,2; Sørensen, Ilona Kryspin1,2

From

National Food Institute, Technical University of Denmark1

Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark2

Copenhagen Center for Health Technology, Centers, Technical University of Denmark3

Research Group for Gut Microbiology and Immunology, National Food Institute, Technical University of Denmark4

Language: English
Publisher: National Food Institute, Technical University of Denmark
Year: 2016
Types: Report
ORCIDs: Mejborn, Heddie , Biltoft-Jensen, Anja Pia , Hansen, Max , Licht, Tine Rask , Olesen, Pelle Thonning and Sørensen, Ilona Kryspin
Keywords

SDG 3 - Good Health and Well-being

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Analysis