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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Bibliographische Detailangaben
Veröffentlicht in:Int J Epidemiol
Hauptverfasser: 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
Format: Artigo
Sprache:Inglês
Veröffentlicht: Oxford University Press 2021
Schlagworte:
Effects of Diet
Online Zugang: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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