Dietary iron intake and breast cancer risk: modulation by an antioxidant supplementation

Experimental results suggested that iron-induced lipid peroxidation may explain the direct associations observed between red/processed meat intakes and colorectal and breast cancer risk. However, epidemiological evidence is lacking. Thus, we investigated the association between dietary iron intake a...

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Detalles Bibliográficos
Autores principales: Diallo, Abou, Deschasaux, Mélanie, Partula, Valentin, Latino-Martel, Paule, Srour, Bernard, Hercberg, Serge, Galan, Pilar, Fassier, Philippine, Guéraud, Françoise, Pierre, Fabrice H., Touvier, Mathilde
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Impact Journals LLC 2016
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5346694/
https://www.ncbi.nlm.nih.gov/pubmed/27738321
http://dx.doi.org/10.18632/oncotarget.12592

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5346694/
https://www.ncbi.nlm.nih.gov/pubmed/27738321
http://dx.doi.org/10.18632/oncotarget.12592

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