Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures

BACKGROUND: Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later researc...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:BMC Cancer
Autors principals: Okaru, Alex O., Rullmann, Anke, Farah, Adriana, Gonzalez de Mejia, Elvira, Stern, Mariana C., Lachenmeier, Dirk W.
Format: Artigo
Idioma:Inglês
Publicat: BioMed Central 2018
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5831222/
https://ncbi.nlm.nih.gov/pubmed/29490609
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12885-018-4060-z
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars