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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Cancer Sci
Prif Awduron: Kotemori, Ayaka, Ishihara, Junko, Zha, Ling, Liu, Rong, Sawada, Norie, Iwasaki, Motoki, Sobue, Tomotaka, Tsugane, Shoichiro
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: John Wiley and Sons Inc. 2018
Pynciau:
Original Articles
Mynediad Ar-lein: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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