INHIBITION OF FRIED MEAT-INDUCED DNA DAMAGE: A DIETARY INTERVENTION STUDY

抑制油炸肉引起的 DNA 损伤：饮食干预研究

• 批准号: 7377500
• 负责人: JACK A TAYLOR
• 金额: $ 0.05万
• 依托单位: UNIV OF NORTH CAROLINA CHAPEL HILL
• 依托单位国家: 美国
• 财政年份: 2005
• 资助国家: 美国
• 起止时间: 2005-12-01 至 2006-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7377500
• 关键词: INHIBITION; FRIED; MEAT; INDUCED; DNA

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The purpose of this research study is to obtain information about the risks and protective effects of dietary factors on temporary genetic damage (i.e. changes in the DNA) to cells lining the gastro-intestinal tract and to blood cells.

该子项目是利用 NIH/NCRR 资助的中心拨款提供的资源的众多研究子项目之一。子项目和研究者 (PI) 可能已从另一个 NIH 来源获得主要资金，因此可以在其他 CRISP 条目中出现。列出的机构是中心的机构，不一定是研究者的机构。本研究的目的是获取有关饮食因素对胃肠道细胞和血细胞暂时性基因损伤（即 DNA 变化）的风险和保护作用的信息。