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Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of do...

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Dettagli Bibliografici
Pubblicato in:Cancer Med
Autori principali: Joshi, Amit D, Kim, Andre, Lewinger, Juan Pablo, Ulrich, Cornelia M, Potter, John D, Cotterchio, Michelle, Le Marchand, Loic, Stern, Mariana C
Natura: Artigo
Lingua:Inglês
Pubblicazione: BlackWell Publishing Ltd 2015
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4472216/
https://ncbi.nlm.nih.gov/pubmed/25846122
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/cam4.461
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