Estimating the burden of disease associated with the formation of harmful components during heat-treatment of meats

Keyphrases

1. Harmful Component 100%
2. Disease-associated 100%
3. Heat Treatment 100%
4. Meat 100%
5. Disease Burden 100%
6. Barbecue 40%
7. Cancer Types 40%
8. Frying 40%
9. Health Outcomes 40%
10. Cooking Practices 20%
11. Game Fish 20%
12. Dose-response 20%
13. Chicken 20%
14. Pork 20%
15. Associated Diseases 20%
16. Heterocyclic Aromatic Amines 20%
17. Traditional Procedure 20%
18. Carcinogen 20%
19. Beef 20%
20. Processed Meat 20%
21. Lamb 20%
22. Limited Information 20%
23. Individual Intake 20%
24. Polycyclic Aromatic Hydrocarbons 20%
25. Epidemiological Study 20%
26. Danish Population 20%
27. Disability-adjusted Life Years 20%
28. Chemical Constituents 20%