The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Can...

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Opis bibliograficzny
Wydane w:Nutrients
Główni autorzy: Kim, So Young, Wie, Gyung-Ah, Cho, Yeong-Ah, Kang, Hyun-hee, Ryu, Kyoung-A., Yoo, Min-Kyong, Jun, Shinyoung, Kim, Seong-Ah, Ha, Kyungho, Kim, Jeongseon, Cho, Yoon Hee, Shin, Sangah, Joung, Hyojee
Format: Artigo
Język:Inglês
Wydane: MDPI 2017
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Article
Dostęp online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5622698/
https://ncbi.nlm.nih.gov/pubmed/28841199
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu9090938
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