Meat subtypes and colorectal cancer risk: A pooled analysis of 6 cohort studies in Japan

Red meat and processed meat have been suggested to increase risk of colorectal cancer (CRC), especially colon cancer. However, it remains unclear whether these associations differ according to meat subtypes or colon subsites. The present study addressed this issue by undertaking a pooled analysis of...

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Detalles Bibliográficos
Autores principales: Islam, Zobida, Akter, Shamima, Kashino, Ikuko, Mizoue, Tetsuya, Sawada, Norie, Mori, Nagisa, Yamagiwa, Yoko, Tsugane, Shoichiro, Naito, Mariko, Tamakoshi, Akiko, Wada, Keiko, Nagata, Chisato, Sugawara, Yumi, Tsuji, Ichiro, Matsuo, Keitaro, Ito, Hidemi, Lin, Yingsong, Kitamura, Yuri, Sadakane, Atsuko, Tanaka, Keitaro, Shimazu, Taichi, Inoue, Manami
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6825004/
https://www.ncbi.nlm.nih.gov/pubmed/31482651
http://dx.doi.org/10.1111/cas.14188

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