Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of do...

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Detalles Bibliográficos
Autores principales: Joshi, Amit D, Kim, Andre, Lewinger, Juan Pablo, Ulrich, Cornelia M, Potter, John D, Cotterchio, Michelle, Le Marchand, Loic, Stern, Mariana C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Cancer Prevention
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4472216/
https://www.ncbi.nlm.nih.gov/pubmed/25846122
http://dx.doi.org/10.1002/cam4.461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4472216/
https://www.ncbi.nlm.nih.gov/pubmed/25846122
http://dx.doi.org/10.1002/cam4.461

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