Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study

Background: The association of meat intake with gastric adenocarcinoma is controversial. We examined the relation between white, red, and processed meat intake and gastric adenocarcinoma, considering doneness preference and cooking methods, by histological subtype and anatomical subsite. Methods: MC...

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Detalles Bibliográficos
Autores principales: Boldo, Elena, Fernández de Larrea, Nerea, Pollán, Marina, Martín, Vicente, Obón-Santacana, Mireia, Guevara, Marcela, Castaño-Vinyals, Gemma, Canga, Jose María, Pérez-Gómez, Beatriz, Gómez-Acebo, Inés, Fernández-Tardón, Guillermo, Vanaclocha-Espi, Mercedes, Olmedo-Requena, Rocío, Alguacil, Juan, Chirlaque, Maria Dolores, Kogevinas, Manolis, Aragonés, Nuria, Castelló, Adela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9695943/
https://www.ncbi.nlm.nih.gov/pubmed/36432538
http://dx.doi.org/10.3390/nu14224852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9695943/
https://www.ncbi.nlm.nih.gov/pubmed/36432538
http://dx.doi.org/10.3390/nu14224852

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