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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...

詳細記述

保存先:
書誌詳細
出版年:Cancer Epidemiol Biomarkers Prev
主要な著者: Mehta, Suril S., Arroyave, Whitney D., Lunn, Ruth M., Park, Yong-Moon Mark, Boyd, Windy A., Sandler, Dale P.
フォーマット: Artigo
言語:Inglês
出版事項: 2019
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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