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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Detalhes bibliográficos
Publicado no:Int J Epidemiol
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2021
Assuntos:
Effects of Diet
Acesso em linha: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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