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...

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Bibliografiska uppgifter
I publikationen:Cancer Epidemiol Biomarkers Prev
Huvudupphovsmän: Mehta, Suril S., Arroyave, Whitney D., Lunn, Ruth M., Park, Yong-Moon Mark, Boyd, Windy A., Sandler, Dale P.
Materialtyp: Artigo
Språk:Inglês
Publicerad: 2019
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Article
Länkar: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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