Meat consumption and risk of esophageal and gastric cancer in a large prospective study

BACKGROUND: Red and processed meats could increase cancer risk via several potential mechanisms involving iron, heterocyclic amines, polycyclic aromatic hydrocarbons and N-nitroso compounds. Although there have been multiple studies of meat and colorectal cancer, other gastrointestinal malignancies...

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Autori principali: Cross, Amanda J., Freedman, Neal D., Ren, Jiansong, Ward, Mary H., Hollenbeck, Albert R., Schatzkin, Arthur, Sinha, Rashmi, Abnet, Christian C.
Natura: Artigo
Lingua:Inglês
Pubblicazione: 2010
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC3039705/
https://ncbi.nlm.nih.gov/pubmed/20978481
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/ajg.2010.415
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