Carcinogenicity of consumption of red and processed meat

Véronique Bouvard; Dana Loomis; Kathryn Z. Guyton; Yann Grosse; Fatiha El Ghissassi; Lamia Benbrahim‐Tallaa; Neela Guha; Heidi Mattock; Kurt Straíf

doi:10.1016/s1470-2045(15)00444-1

Carcinogenicity of consumption of red and processed meat

Véronique Bouvard(Centre International de Recherche sur le Cancer), Dana Loomis(Centre International de Recherche sur le Cancer), Kathryn Z. Guyton(Centre International de Recherche sur le Cancer), Yann Grosse(Centre International de Recherche sur le Cancer), Fatiha El Ghissassi(Centre International de Recherche sur le Cancer), Lamia Benbrahim‐Tallaa(Centre International de Recherche sur le Cancer), Neela Guha(Centre International de Recherche sur le Cancer), Heidi Mattock(Centre International de Recherche sur le Cancer), Kurt Straíf(Centre International de Recherche sur le Cancer)

The Lancet Oncology

October 30, 2015

10.1016/s1470-2045(15)00444-1

Cited by 1,845Open Access

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