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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2022
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Materias: | |
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 |
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