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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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| Pubblicato in: | Cancer Med |
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| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
BlackWell Publishing Ltd
2015
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| Soggetti: | |
| 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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