Oxidative DNA damage levels in blood from women at high risk for breast cancer are associated with dietary intakes of meats, vegetables, and fruits

Journal of the American Dietetic Association

Volumn 98, Issue 5, 1998, Pages 524-528

  Djuric, Zora ^a,c   Depper, Janice B ^a   Uhley, Virginia ^a   Smith, Daryn ^a   Lababidi, Samir ^a   Martino, Silvana ^b   Heilbrun, Lance K ^a  

^a WAYNE STATE UNIVERSITY   (United States)

^b Westlake Comprehensive Breast Center   (United States)

^c KARMANOS CANCER INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

5 HYDROXYMETHYLURACIL; DNA;

ADULT; AGED; ARTICLE; BREAST CANCER; CALORIC INTAKE; CANCER RISK; CLINICAL ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; DNA DAMAGE; FEMALE; FRUIT; HIGH RISK POPULATION; HUMAN; LOW FAT DIET; MEAT; OXIDATIVE STRESS; REGRESSION ANALYSIS; VEGETABLE;

EID: 0031895028     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(98)00119-9     Document Type: Article

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