High salt and fat intake, inflammation, and risk of cancer
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DOI: 10.1007/s11515-017-1471-1
Abstract: BackgroundInflammatory conditions are involved in the pathophysiology of cancer. Recent findings have revealed that excessive salt and fat intake is involved in the development of severe inflammatory reactions.Methodsliterature search was performed on various online databases… read more here.
Keywords: cancer; high salt; salt fat; fat intake ... See more keywords
Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Stored Products Research"
DOI: 10.1016/j.jspr.2021.101856
Abstract: Abstract The aim of the study was to determine the effects of different salt (1%, 1.5% and 2%) and fat (10%, 15% and 20%) levels on the content of furosine and Ne-carboxymethyl-lysine (CML) of kavurma… read more here.
Keywords: kavurma; level; salt fat; storage ... See more keywords