The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Can...

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Detalles Bibliográficos
Autores principales: Kim, So Young, Wie, Gyung-Ah, Cho, Yeong-Ah, Kang, Hyun-hee, Ryu, Kyoung-A., Yoo, Min-Kyong, Jun, Shinyoung, Kim, Seong-Ah, Ha, Kyungho, Kim, Jeongseon, Cho, Yoon Hee, Shin, Sangah, Joung, Hyojee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622698/
https://www.ncbi.nlm.nih.gov/pubmed/28841199
http://dx.doi.org/10.3390/nu9090938

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622698/
https://www.ncbi.nlm.nih.gov/pubmed/28841199
http://dx.doi.org/10.3390/nu9090938

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