article Open AccessTop 1% cited
Carcinogenicity of consumption of red and processed meat
The Lancet Oncology · 2015 · Vol. 16(16) · pp. 1599–1600
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)
Nutritional Studies and DietConsumer Attitudes and Food LabelingInternational agencyRed meatProcessed meatHumConsumption (sociology)Environmental healthAgency (philosophy)CarcinogenMedicineCancer
MeSH terms
AnimalsFeeding BehaviorFood AdditivesFood HandlingHumansLife StyleMeatNeoplasmsRisk FactorsRisk AssessmentRecommended Dietary Allowances
Citations
1,827
FWCI
155.53
field-weighted impact
References
19
Percentile
100%
vs. same field & year
Citations per year
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References
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Carcinogenicity of consumption of red and processed meat
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