Fats in seasoning and the relationship to pancreatic cancer

European Journal of Cancer Prevention

Volumn 6, Issue 4, 1997, Pages 370-373

  La Vecchia, C ^a,b   Negri, E ^a  

^a MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Case control study; Dietary fat; Italy; Olive oil; Pancreatic cancer

Indexed keywords

ADULT; AGED; ARTICLE; CANCER INCIDENCE; CANCER RISK; CARCINOGENESIS; FAT INTAKE; FEMALE; FOOD PROCESSING; HUMAN; ITALY; MAJOR CLINICAL STUDY; MALE; PANCREAS CARCINOMA; PRIORITY JOURNAL; RISK ASSESSMENT;

ADULT; AGE DISTRIBUTION; AGED; CASE-CONTROL STUDIES; CONFIDENCE INTERVALS; DIETARY FATS; DIETARY FATS, UNSATURATED; FEMALE; HUMANS; INCIDENCE; ITALY; MALE; MIDDLE AGED; ODDS RATIO; PANCREATIC NEOPLASMS; PLANT OILS; RISK FACTORS; SEX DISTRIBUTION; SPICES; SURVIVAL RATE;

EID: 0030729135     PISSN: 09598278     EISSN: None     Source Type: Journal    
DOI: 10.1097/00008469-199708000-00009     Document Type: Article

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