Fried, well-done red meat and risk of lung cancer in women (United States)

Cancer Causes and Control

Volumn 9, Issue 6, 1998, Pages 621-630

  Sinha, Rashmi ^a   Kulldorff, Martin ^a   Curtin, Jane ^b   Brown, Charles C ^a   Alavanja, Michael C R ^a   Swanson, Christine A ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

^b INFORMATION MANAGEMENT SERVICES INC   (United States)

Author keywords

Cooking methods; Heterocyclic amines; Lung cancer; Red meat

Indexed keywords

CHOLESTEROL; SATURATED FATTY ACID;

ADULT; AGED; ARTICLE; BODY MASS; CALORIC INTAKE; CANCER RISK; CASE CONTROL STUDY; CONTROLLED STUDY; COOKING; EDUCATION; FEMALE; FOOD INTAKE; FRUIT; HUMAN; LUNG CANCER; MAJOR CLINICAL STUDY; MEAT; MULTIVARIATE ANALYSIS; PRIORITY JOURNAL; SMOKING; UNITED STATES; VEGETABLE;

ADULT; AGED; AGED, 80 AND OVER; CASE-CONTROL STUDIES; CONFIDENCE INTERVALS; COOKERY; DIET; DIET RECORDS; FEMALE; HUMANS; LUNG NEOPLASMS; MEAT; MIDDLE AGED; MISSOURI; ODDS RATIO; QUESTIONNAIRES; RISK FACTORS; SMOKING; WOMEN'S HEALTH;

EID: 0032413592     PISSN: 09575243     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008805525525     Document Type: Article

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