Well-done, grilled red meat increases the risk of colorectal adenomas

Cancer Research

Volumn 59, Issue 17, 1999, Pages 4320-4324

  Sinha, Rashmi ^a   Chow, Wong Ho ^a   Kulldorff, Martin ^a   Denobile, John ^b   Butler, James ^b   Garcia Closas, Montserrat ^a   Weil, Rusty ^a   Hoover, Robert N ^a   Rothman, Nathaniel ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

^b WALTER REED ARMY MEDICAL CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; AGED; ARTICLE; CANCER RISK; CANCER SCREENING; CASE CONTROL STUDY; COLON ADENOMA; COLON CARCINOGENESIS; COLORECTAL CANCER; CONTROLLED STUDY; COOKING; DIETARY INTAKE; FEMALE; HIGH TEMPERATURE PROCEDURES; HUMAN; MAJOR CLINICAL STUDY; MALE; MEAT; PRIORITY JOURNAL; RECTUM ADENOMA;

ADENOMA; AGED; CASE-CONTROL STUDIES; COLORECTAL NEOPLASMS; COOKERY; FEMALE; HUMANS; MALE; MEAT; MIDDLE AGED; RISK FACTORS;

EID: 0344761915     PISSN: 00085472     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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