Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank

BACKGROUND: Previous case–control studies have reported positive associations of spicy food consumption with risks of certain gastrointestinal-tract (GI) cancers. However, there is no prospective evidence on such associations, particularly from China, where there are high incidence rates of GI cance...

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Detaylı Bibliyografya
Yayımlandı:Int J Epidemiol
Asıl Yazarlar: Chan, Wing Ching, Millwood, Iona Y, Kartsonaki, Christiana, Du, Huaidong, Guo, Yu, Chen, Yiping, Bian, Zheng, Walters, Robin G, Lv, Jun, He, Pan, Hu, Chen, Li, Liming, Yang, Ling, Chen, Zhengming
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Oxford University Press 2021
Konular:
Effects of Diet
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7938514/
https://ncbi.nlm.nih.gov/pubmed/33484129
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/ije/dyaa275
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