Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank

BACKGROUND: Previous case–control studies have reported positive associations of spicy food consumption with risks of certain gastrointestinal-tract (GI) cancers. However, there is no prospective evidence on such associations, particularly from China, where there are high incidence rates of GI cance...

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Detalles Bibliográficos
Autores principales: Chan, Wing Ching, Millwood, Iona Y, Kartsonaki, Christiana, Du, Huaidong, Guo, Yu, Chen, Yiping, Bian, Zheng, Walters, Robin G, Lv, Jun, He, Pan, Hu, Chen, Li, Liming, Yang, Ling, Chen, Zhengming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Effects of Diet
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7938514/
https://www.ncbi.nlm.nih.gov/pubmed/33484129
http://dx.doi.org/10.1093/ije/dyaa275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7938514/
https://www.ncbi.nlm.nih.gov/pubmed/33484129
http://dx.doi.org/10.1093/ije/dyaa275

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