Consumption of fish and meats and risk of hepatocellular carcinoma: the European Prospective Investigation into Cancer and Nutrition (EPIC)

BACKGROUND: While higher intake of fish and lower consumption of red/processed meats have been suggested to play a protective role in the etiology of several cancers, prospective evidence for hepatocellular carcinoma (HCC) is limited, particularly in Western European populations. METHODS: The associ...

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Autors principals: Fedirko, V., Trichopolou, A., Bamia, C., Duarte-Salles, T., Trepo, E., Aleksandrova, K., Nöthlings, U., Lukanova, A., Lagiou, P., Boffetta, P., Trichopoulos, D., Katzke, V. A., Overvad, K., Tjønneland, A., Hansen, L., Boutron-Ruault, M. C., Fagherazzi, G., Bastide, N., Panico, S., Grioni, S., Vineis, P., Palli, D., Tumino, R., Bueno-de-Mesquita, H. B., Peeters, P. H., Skeie, G., Engeset, D., Parr, C. L., Jakszyn, P., Sánchez, M. J., Barricarte, A., Amiano, P., Chirlaque, M., Quirós, J. R., Sund, M., Werner, M., Sonestedt, E., Ericson, U., Key, T. J., Khaw, K. T., Ferrari, P., Romieu, I., Riboli, E., Jenab, M.
Format: Artigo
Idioma:Inglês
Publicat: Oxford University Press 2013
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Original Articles
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC3718509/
https://ncbi.nlm.nih.gov/pubmed/23670094
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/annonc/mdt168
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