Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer

Background: Grilled, barbecued, and smoked meat intake, a prevalent dietary source of polycyclic aromatic hydrocarbon (PAH) carcinogens, may increase the risk of incident breast cancer. However, no studies have examined whether intake of this PAH source influences survival after breast cancer. Metho...

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Detalhes bibliográficos
Publicado no:J Natl Cancer Inst
Main Authors: Parada, Humberto, Steck, Susan E., Bradshaw, Patrick T., Engel, Lawrence S., Conway, Kathleen, Teitelbaum, Susan L., Neugut, Alfred I., Santella, Regina M., Gammon, Marilie D.
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2017
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5214623/
https://ncbi.nlm.nih.gov/pubmed/28052933
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jnci/djw299
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