Le Leu, Richard KWinter, Jean MChristophersen, Claus TYoung, Graeme PHumphreys, Karen JHu, YingGratz, Silvia WMiller, Rosalind BTopping, David LBird, Anthony RConlon, Michael A2015-07-302015-07-302015-07-28Le Leu, R K, Winter, J M, Christophersen, C T, Young, G P, Humphreys, K J, Hu, Y, Gratz, S W, Miller, R B, Topping, D L, Bird, A R & Conlon, M A 2015, 'Butyrylated starch intake can prevent red meat induced O6-methyl-2-deoxyguanosine adducts in human rectal tissue : a randomised clinical trial', British Journal of Nutrition, vol. 114, no. 2, pp. 220-230. https://doi.org/10.1017/S00071145150017500007-1145http://hdl.handle.net/2164/472411429215engSDG 3 - Good Health and Well-beingSCFAbutyrateDNA adductsresistant starchred meatfermentationmicrobiotaR MedicineSupplementary DataRButyrylated starch intake can prevent red meat induced O6-methyl-2-deoxyguanosine adducts in human rectal tissue : a randomised clinical trialJournal article10.1017/S00071145150017501142