Kimchi and soybean pastes are risk factors of gastric cancer

AIM: This case-control study investigated the effects of kimchi, soybean paste, fresh vegetables, nonfermented alliums, nonfermented seafood, nonfermented soybean foods, and the genetic polymorphisms of some metabolic enzymes on the risk of gastric cancer in Koreans. METHODS: We studied 421 gastric...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
izdano v:World J Gastroenterol
Main Authors: Nan, Hong-Mei, Park, Jin-Woo, Song, Young-Jin, Yun, Hyo-Yung, Park, Joo-Seung, Hyun, Taisun, Youn, Sei-Jin, Kim, Yong-Dae, Kang, Jong-Won, Kim, Heon
Format: Artigo
Jezik:Inglês
Izdano: Baishideng Publishing Group Inc 2005
Teme:
Gastric Cancer
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4316045/
https://ncbi.nlm.nih.gov/pubmed/15929164
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3748/wjg.v11.i21.3175
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki