We hear a lot the possible connection between meat and cancer but what is the mechanism? The WHO categorise processed meat as a category 1 carcinogen and red meat as a category 2 but what is it exactly in the meat that increases the risk of cancer? In this video we're going to hear from Dr Milton Mills as he tackles these questions...
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Pancreatic cancer risk: associations with meat-derived carcinogen intake in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO) cohort
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Meat consumption, meat cooking and risk of lung cancer among Uruguayan men
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Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography
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Interview with Dr Dina
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According to a Consumer Reports study, 97 percent of raw chicken in U.S. supermarkets is contaminated with bacteria that could make customers sick.
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The U.S. Department of Agriculture (USDA) reports that 70 percent of food poisoning is caused by contaminated animal flesh and these Foodborne diseases, such as E. Coli, Salmonella, and Campylobacter, cause an estimated 76 million illnesses each year.
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