Fried potatoes and human cancer

International Journal of Cancer

Volumn 105, Issue 4, 2003, Pages 558-560

  Pelucchi, Claudio ^a   Franceschi, Silvia ^b   Levi, Fabio ^c   Trichopoulos, Dimitrios ^d,e   Bosetti, Cristina ^a   Negri, Eva ^a   La Vecchia, Carlo ^a,c,f  

^a MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

^b INTERNATIONAL AGENCY FOR RESEARCH ON CANCER   (France)

^c UNIVERSITY OF LAUSANNE   (Switzerland)

^d HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^e UNIVERSITY OF ATHENS MEDICAL SCHOOL   (Greece)

^f UNIVERSITY OF MILAN   (Italy)

Author keywords

Acrylamide; Cancer risk; Case control studies; Fried potatoes

Indexed keywords

ACRYLAMIDE;

ADULT; ARTICLE; BREAST CANCER; CANCER RISK; CASE CONTROL STUDY; CORRELATION ANALYSIS; DIGESTIVE SYSTEM CANCER; FOOD COMPOSITION; FRYING; HUMAN; MAJOR CLINICAL STUDY; MOUTH CANCER; OVARY CANCER; PHARYNX CANCER; POTATO; PRIORITY JOURNAL; RISK ASSESSMENT;

ACRYLAMIDE; AGED; CASE-CONTROL STUDIES; COOKERY; FEMALE; HUMANS; MALE; MIDDLE AGED; NEOPLASMS; ODDS RATIO; SOLANUM TUBEROSUM;

EID: 0038612885     PISSN: 00207136     EISSN: None     Source Type: Journal    
DOI: 10.1002/ijc.11118     Document Type: Article

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