%0 Journal Article
%A Rizzolo-Brime, Lucía
%A Lujan-Barroso, Leila
%A Farran-Codina, Andreu
%A Bou, Ricard
%A Nicolas, Genevieve
%A Huybrechts, Inge
%A Lasheras, Cristina
%A Montes, Esther Molina
%A Colorado-Yohar, Sandra
%A Gasque, Alba
%A Dahm, Christina C
%A Bock, Niels
%A Olsen, Anja
%A Tjønneland, Anne
%A Katzke, Verena
%A le Cornet, Charlotte
%A Schulze, Matthias B
%A Saieva, Calogero
%A Sieri, Sabina
%A De Magistris, Maria Santucci
%A Tumino, Rosario
%A Macciotta, Alessandra
%A Wareham, Nick
%A Weiderpass, Elisabete
%A Chatziioannou, Chrysovalantou
%A Vineis, Paolo
%A Jakszyn, Paula
%T Dietary nitrosyl-heme from processed meats and its association with colorectal cancer risk: findings from the EPIC cohort study.
%J Nutrition journal
%V 25
%N 1
%@ 1475-2891
%C London
%I BioMed Central
%M DKFZ-2025-03012
%P 14
%D 2026
%Z  Volume 25, article number 14, (2026) / brief report
%X Processed meat (PM) consumption is an established risk factor for colorectal cancer (CRC). It has been hypothesized that nitrosyl-heme, formed by the addition of nitrites during meat processing, may enhance the carcinogenic effects of PMs. This study aims to investigate the association between nitrosyl-heme intake and CRC risk within the European Prospective Investigation into Cancer and Nutrition(EPIC) study.This prospective study included 367,463 participants(70.3
%K Colorectal cancer (Other)
%K Nitrosyl-heme (Other)
%K Processed meat (Other)
%F PUB:(DE-HGF)16
%9 Journal Article
%$ pmid:41422247
%R 10.1186/s12937-025-01266-7
%U https://inrepo02.dkfz.de/record/307368