Dietary acrylamide intake and risk of breast cancer: The Japan Public Health Center‐based Prospective Study

Acrylamide forms during cooking and is classified as a probable carcinogen in humans, mandating the need for epidemiological studies of dietary acrylamide and cancers. However, the risk of dietary acrylamide exposure to breast cancer in Japanese women has not been assessed. We investigated the assoc...

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Bibliographic Details
Published in:Cancer Sci
Main Authors: Kotemori, Ayaka, Ishihara, Junko, Zha, Ling, Liu, Rong, Sawada, Norie, Iwasaki, Motoki, Sobue, Tomotaka, Tsugane, Shoichiro
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2018
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Original Articles
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5834785/
https://ncbi.nlm.nih.gov/pubmed/29288560
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/cas.13496
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