Fried foods: A risk factor for laryngeal cancer?

British Journal of Cancer

Volumn 87, Issue 11, 2002, Pages 1230-1233

  Bosetti, C ^a   Talamini, R ^b   Levi, F ^c   Negri, E ^a   Franceschi, S ^d   Airoldi, L ^a   La Vecchia, C ^a,e  

^a MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

^b CENTRO DI RIFERIMENTO ONCOLOGICO   (Italy)

^c UNIVERSITY OF LAUSANNE   (Switzerland)

^d INTERNATIONAL AGENCY FOR RESEARCH ON CANCER   (France)

^e UNIVERSITY OF MILAN   (Italy)

Author keywords

Case control study; Diet; Fried foods; Laryngeal cancer; Risk factors

Indexed keywords

ADULT; AGED; ARTICLE; CANCER RISK; CONTROLLED STUDY; EGG; FEMALE; FISH; FOOD INTAKE; FRYING; HUMAN; ITALY; LARYNX CANCER; MAJOR CLINICAL STUDY; MALE; MEAT; POTATO; PRIORITY JOURNAL; RISK ASSESSMENT; SWITZERLAND;

ADULT; AGED; ANIMALS; COOKERY; DIET; DIETARY FATS; EGGS; FEMALE; FISHES; HUMANS; ITALY; LARYNGEAL NEOPLASMS; MALE; MEAT; MIDDLE AGED; ODDS RATIO; RISK ASSESSMENT; SOLANUM TUBEROSUM; SWITZERLAND;

EID: 0037132222     PISSN: 00070920     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.bjc.6600639     Document Type: Article

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