Page 91 - 82_01
P. 91

nutrición. Tomo IV. Nutrición Cínica. Buenos Aires:                         Paloma Celada, Francisco J. Sánchez-Muniz
     Editorial Médica Panamericana 2010; pp. 547-65.
60. Naguib A, Mitrou PN, Gay LJ, Cooke JC, Luben RN,           74. Larsson SC, Wolk A. Meat consumption and risk of
     Ball RY, McTaggart A, Arends MJ, Rodwell SA.                   colorectal cancer: A meta-analysis of prospective
     Dietary, lifestyle and clinicopathological factors             studies. Int J Cancer 2006; 119: 2657-64.
     associated with BRAF and K-ras mutations arising in
     distinct subsets of colorectal cancers in the EPIC        75. Schut HA, Snyderwine EG. DNA adducts of
     Norfolk study. BMC Cancer 2010; 10: 99.                        mutagenesis and carcinogenesis. Carcinogenesis 1999;
61. WCRF/AICR. Food, nutrition, physical activity, and              20: 353-68.
     the prevention of cancer: a global perspective. World
     Cancer Research Fund and American Institute for           76. Sinha R, Rothman N. Exposure assessment of
     Cancer Research 2007.                                          heterocyclic amines (HCAs) in epidemiologic studies.
62. WCRF/AICR. The associations between food,                       Mutat Res 1997; 376 (1-2): 195-202.
     nutrition and physical activity and the risk of
     colorectal cancer. World Cancer Research Fund and         77. Alaejos MS, González V, Afonso AM. Exposure to
     American Institute for Cancer Research 2010.                   heterocyclic aromatic amines from the consumption of
63. Ferguson LR. Meat and cancer. Meat Sci 2010; 84:                cooked red meat and its effect on human cancer risk:
     308-13.                                                        A review. Food Addit Contam Part A Chem Anal
64. McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW,                   Control Expo Risk Assess 2008; 25: 2-24.
     Wallace JMW, Bonham MP, Fearon AM. Red meat
     consumption: an overview of the risks and benefits.       78. Cross AJ, Sinha R. Meat-related
     Meat Sci 2010; 84: 1-13.                                       mutagens/carcinogens in the etiology of colorectal
65. Alexander DD, Weed DL, Cushing CA, Lowe KA.                     cancer. Environ Mol Mutagen 2004; 44: 44-55.
     Meta-analysis of prospective studies of red meat
     consumption and colorectal cancer. Eur J Cancer Prev      79. Rojas M, Cascorbi I, Alexandrov K, Kriek E,
     2011; 20: 293-307.                                             Auburtin G, Mayer L, Koop-Schneider A, Roots I,
66. Spencer EA, Key TJ, Appleby PN, Dahm CC, Keogh                  Bartsch H. Modulation of benzo[a]pyrene
     RH, Fentiman IS, Akbaraly T, Brunner EJ, Burley V,             diolepoxide-DNA adduct levels in human white blood
     Cade JE, Greenwood DC, Stephen AM, Mishra G,                   cells by CYP1A1, GSTM1 and GSTT1
     Kuh D, Luben R, Mulligan AA, Khaw KT, Rodwell                  polymorphism. Carcinogenesis 2000; 21: 35-41.
     SA. Meat, poultry and fish and risk of colorectal
     cancer: pooled analysis of data from the UK dietary       80. Ordóñez Pereda JA, Anadón Navarro A, Arboix Arzo
     cohort consortium. Cancer Causes Control 2010; 21:             M, Centrich F, Juárez M, Palou A, Suárez L, Blanch
     1417-25.                                                       AI, Marín MT. Informe del Comité Científico de la
67. Boyle P, Boffetta P, Autier P. Diet, nutrition and              Agencia Española de Seguridad Alimentaria y
     cancer: public, media and scientific confusion. Ann            Nutrición (AESAN) sobre una cuestión planteada por
     Oncol 2008; 19: 1665-7.                                        la Dirección Ejecutiva de la AESAN, en relación con
68. Marshall CJ. Small GTPases and cell cycle regulation.           el riesgo de la posible presencia de N-nitrosaminas en
     Biochem Soc Trans 1999; 27: 363-70.                            productos cárnicos crudos adobados cuando se
69. Zamora S. Consumo de carne roja y salud. Editorial              someten a tratamientos culinarios de asado o fritura.
     SEÑ, Enero 2016.                                               Revista del Comité Científico de la AESAN. AESAN
70. Huxley RR, Ansary-Moghaddam A, Clifton P,                       2007-007. 2008; 8: 9-40.
     Czernichow S, Parr CL, Woodward M. The impact of
     dietary and lifestyle risk factors on risk of colorectal  81. Scientific Panel of Contaminants in the food chain on
     cancer: A quantitative overview of the                         a request from the European Commission to perform a
     epidemiological evidence. Int J Cancer 2009: 125:              scientific risk assessment on nitrite in vegetable.
     171-80.                                                        EFSA J 2008; 689; 1-79.
71. Alexander DD, Weed DL, Cushing CA, Lowe KA.
     Meta-analysis of prospective studies of red meat          82. Directiva 95/2/ce del Parlamento Europeo y del
     consumption and colorectal cancer. Eur J Cancer Prev           Consejo de 20 de febrero de 1995 relativa a aditivos
     2011; 20: 293-307.                                             alimentarios distintos de los colorantes y edulcorantes
72. Chan DS, Lau R, Aune D, Vieira R, Greenwood DC,                 1995.
     Kampman E, Norat T. Red and processed meat and
     colorectal cancer incidence: Meta-analysis of             83. Roberts TA. The microbiological role of nitrite and
     prospective studies. PloS One 2011; 6: e20456.                 nitrate. J Sci Food Agric 1975; 26: 1755-60.
73. Carr PR, Walter V, Brenner H, Hoffmeister M. Meat
     subtypes and their association with colorectal cancer:    84. Hyytiä E, Eerola S, Hielm S, Korkeala H. Sodium
     Systematic review and meta-analysis. Int J Cancer              nitrite and potassium nitrate in control of
     2016; 138: 293-302.                                            nonproteolytic Clostridium botulinum outgrowth and
                                                                    toxigenesis in vacuum-packed cold-smoked rainbow
    88                                                              trout. Int J Food Microbiol 1997; 37: 63-72.

                                                               85. Buchanan RL, Solberg M. Interaction of sodium
                                                                    nitrite, oxygen and pH on growth of Staphylococcus
                                                                    aureus. J Food Sci 1972; 37: 81-5.

                                                               86. O’Leary DF, Solberg M. Effect of sodium nitrite
                                                                    inhibition on intracellular thiol group and on the
                                                                    activity of certain glycolytic enzymes in Clostridium
                                                                    perfringens. Appl Environ Microbiol 1976; 31: 208-
                                                                    12.

                                                                        @Real Academia Nacional de Farmacia. Spain
   86   87   88   89   90   91   92   93   94   95   96