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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Cancer Med
Autors principals: Joshi, Amit D, Kim, Andre, Lewinger, Juan Pablo, Ulrich, Cornelia M, Potter, John D, Cotterchio, Michelle, Le Marchand, Loic, Stern, Mariana C
Format: Artigo
Idioma:Inglês
Publicat: BlackWell Publishing Ltd 2015
Matèries:
Cancer Prevention
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars