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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Bibliografiske detaljer
Udgivet i: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.
Format: Artigo
Sprog:Inglês
Udgivet: Oxford University Press 2017
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Article
Online adgang: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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