Dietary intake of monounsaturated and polyunsaturated fatty acids is related to the reduced risk of esophageal squamous cell carcinoma

BACKGROUND: The relationship of consumption of dietary fat and fatty acids with esophageal squamous cell carcinoma (ESCC) risk remains unclear. This study aimed to explore the relationship of dietary fat and fatty acids intake with ESCC risk. METHODS: This case-control study included 879 incident ca...

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Detalles Bibliográficos
Autores principales: Tang, Yu-Xuan, Zhao, Wenjing, Li, Jun, Xie, Peng, Wang, Shuyi, Yan, Lubin, Xing, Xiangbing, Lu, Jiahai, Tse, Lap-Ah, Wang, Harry Hao-Xiang, Liu, Xudong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8883658/
https://www.ncbi.nlm.nih.gov/pubmed/35220970
http://dx.doi.org/10.1186/s12944-022-01624-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8883658/
https://www.ncbi.nlm.nih.gov/pubmed/35220970
http://dx.doi.org/10.1186/s12944-022-01624-y

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