Nitrosyl-heme and heme iron intake from processed meats and risk of colorectal cancer in the epic-Spain cohort

Rizzolo Brime, L.; Luján Barroso, L.; Farran Codina, A.; Bou, R.; Lasheras Mayo, María Cristina; (et al.)

doi:10.1017/S0029665124006657

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Nitrosyl-heme and heme iron intake from processed meats and risk of colorectal cancer in the epic-Spain cohort

Author:

Rizzolo Brime, L.; Luján Barroso, L.; Farran Codina, A.; Bou, R.; Lasheras Mayo, María Cristina

; (et al.)

Publication date:

2024

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Instituto de Salud Carlos III [PI19/00817]; European Regional Development Fund (ERDF); European Social Fund (ESF); European Commission (DG- SANCO); International Agency for Research on Cancer; Health Research Fund (FIS)- Instituto de Salud Carlos III (ISCIII); Regional Governments of Andalucia, Asturias, Gipuzkoa, Murcia and Navarra; Catalan Institute of Oncology (ICO); [PFIS FI20/00006]

Repositorio Institucional de la Universidad de Oviedo

Nitrosyl-heme and heme iron intake from processed meats and risk of colorectal cancer in the epic-Spain cohort

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