Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference

International Journal of Cancer

Volumn 71, Issue 1, 1997, Pages 14-19

  Ward, Mary H ^a   Sinha, Rashmi ^a   Heineman, Ellen F ^a   Rothman, Nathaniel ^a   Marking, Rodney ^b   Weisenburger, Dennis D ^b   Correa, Pelayo ^c   Zahm, Shelia Hoar ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

^b UNIVERSITY OF NEBRASKA MEDICAL CENTER   (United States)

^c LOUISIANA STATE UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HETEROCYCLIC AMINE; POLYCYCLIC AROMATIC HYDROCARBON;

ADULT; AGED; ARTICLE; CONTROLLED STUDY; COOKING; ESOPHAGUS CARCINOMA; FEMALE; HUMAN; MAJOR CLINICAL STUDY; MALE; MEAT; PRIORITY JOURNAL; RISK ASSESSMENT; STOMACH ADENOCARCINOMA;

ADENOCARCINOMA; ADULT; AGE FACTORS; AGED; ANIMALS; CASE-CONTROL STUDIES; CATTLE; CHICKENS; COOKERY; ESOPHAGEAL NEOPLASMS; FEMALE; HUMANS; MALE; MEAT; MIDDLE AGED; ODDS RATIO; RISK FACTORS; SEX FACTORS; STOMACH NEOPLASMS; SWINE;

EID: 0030888732     PISSN: 00207136     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0215(19970328)71:1<14::AID-IJC4>3.0.CO;2-6     Document Type: Article

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