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A prospective analysis of red and processed meat consumption and risk of colorectal cancer in women
BACKGROUND: Red and processed meats have been implicated as risk factors in the development of colorectal cancer (CRC) in U.S. women, but associations with cooking practices are less well established. METHODS: Data are from the Sister Study, a cohort of women 35-74 years old from U.S. and Puerto Ric...
保存先:
| 出版年: | Cancer Epidemiol Biomarkers Prev |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6954313/ https://ncbi.nlm.nih.gov/pubmed/31575555 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1158/1055-9965.EPI-19-0459 |
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