Cooking Methods and Esophageal Squamous Cell Carcinoma in High-Risk Areas of Iran

Cooking methods have been implicated in the etiology of gastrointestinal cancers, reflecting exposure to potential carcinogens as results of cooking. We used a validated food frequency questionnaire and a pretested cooking method questionnaire in 3 groups: 40 esophageal squamous cell carcinoma (ESCC...

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Publicat a:Nutr Cancer
Autors principals: Hakami, Roya, Etemadi, Arash, Kamangar, Farin, Pourshams, Akram, Mohtadinia, Javad, Firoozi, Mehdi Saberi, Birkett, Nicholas, Boffetta, Paolo, Dawsey, Sanford M., Malekzadeh, Reza
Format: Artigo
Idioma:Inglês
Publicat: 2013
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5749919/
https://ncbi.nlm.nih.gov/pubmed/24033341
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/01635581.2013.779384
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