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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發表在:Nutrients
Main Authors: 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
格式: Artigo
語言:Inglês
出版: MDPI 2017
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Article
在線閱讀: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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