Food Preparation Methods, Drinking Water Source and Esophageal Squamous Cell Carcinoma in the High Risk Area of Golestan, Northeast Iran

Food cooking practices and water sources have been associated with increased risk of cancer, mainly through exposure to carcinogens such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and nitrates. Using data from the Golestan case-control study, conducted between 2003 and 20...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Eur J Cancer Prev
Main Authors: Golozar, Asieh, Etemadi, Arash, Kamangar, Farin, Malekshah, Akbar Fazeltabar, Islami, Farhad, Nasrollahzadeh, Dariush, Abedi-Ardekani, Behnoosh, Khosnia, Masoud, Pourshams, Akram, Semnani, Shahriar, Marjani, Haji Amin, Shakeri, Ramin, Sotoudeh, Masoud, Brennan, Paul, Taylor, Philip, Boffetta, Paolo, Abnet, Christian, Dawsey, Sanford, Malekzadeh, Reza
Formato: Artigo
Idioma:Inglês
Publicado em: 2016
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5759050/
https://ncbi.nlm.nih.gov/pubmed/25851181
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1097/CEJ.0000000000000156
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados