Dietary acrylamide intake and risk of breast cancer: The Japan Public Health Center‐based Prospective Study

Acrylamide forms during cooking and is classified as a probable carcinogen in humans, mandating the need for epidemiological studies of dietary acrylamide and cancers. However, the risk of dietary acrylamide exposure to breast cancer in Japanese women has not been assessed. We investigated the assoc...

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Detalles Bibliográficos
Autores principales: Kotemori, Ayaka, Ishihara, Junko, Zha, Ling, Liu, Rong, Sawada, Norie, Iwasaki, Motoki, Sobue, Tomotaka, Tsugane, Shoichiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5834785/
https://www.ncbi.nlm.nih.gov/pubmed/29288560
http://dx.doi.org/10.1111/cas.13496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5834785/
https://www.ncbi.nlm.nih.gov/pubmed/29288560
http://dx.doi.org/10.1111/cas.13496

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