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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Dades bibliogràfiques
Publicat a:Int J Epidemiol
Autors principals: 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
Idioma:Inglês
Publicat: Oxford University Press 2021
Matèries:
Effects of Diet
Accés en línia: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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