Chinese food cooking and lung cancer in women nonsmokers

American Journal of Epidemiology

Volumn 151, Issue 2, 2000, Pages 140-147

  Ko, Ying Chin ^a   Cheng, Li Shu Chuan ^b   Lee, Chien Hung ^c   Huang, Jhi Jhu ^d   Huang, Ming Shyan ^d   Kao, Eing Long ^d   Wang, Hwei Zu ^d   Lin, Hsiang Ju ^b  

^a KAOHSIUNG MEDICAL UNIVERSITY   (Taiwan)

^b KAOHSIUNG MEDICAL UNIVERSITY   (Taiwan)

^c SRI INTERNATIONAL   (United States)

^d KAOHSIUNG MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

Author keywords

Lung neoplasms; Mutagens; Oils; Risk factors; Temperature; Women

Indexed keywords

OIL;

CANCER; FOOD PROCESSING; WOMENS HEALTH;

ADULT; AGED; ARTICLE; CANCER RISK; CARCINOGENESIS; CHINA; CONTROLLED STUDY; COOKING; FEMALE; FUME; HUMAN; LUNG CANCER; MAJOR CLINICAL STUDY; RISK FACTOR; SMOKING;

CHINA;

EID: 0034650150     PISSN: 00029262     EISSN: None     Source Type: Journal    
DOI: 10.1093/oxfordjournals.aje.a010181     Document Type: Article

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