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Comparison of DNA damage and repaid in target versus non-target cells: relevance to diet and colon cancer
Project Code: T01016
University of Leicester
High dietary fat has a strong association with colon cancer, a common cancer in the EU. It is possible that polyunsaturated fats can be degraded during processing and cooking to produce chemicals that damage DNA. While all colon cells would be exposed to these compounds in food, they may not all / do not all appear to be equally susceptible depending on where they are within the structure of the colon.
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