Fried foods, olive oil and colorectal cancer

Annals of Oncology

Volumn 18, Issue 1, 2007, Pages 36-39

  Galeone, C ^a   Talamini, R ^b   Levi, F ^c   Pelucchi, C ^a   Negri, E ^a   Giacosa, A ^d   Montella, M ^e   Franceschi, S ^f   La Vecchia, C ^a,g  

^a MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

^b CENTRO DI RIFERIMENTO ONCOLOGICO   (Italy)

^c UNIVERSITY OF LAUSANNE   (Switzerland)

^d Policlinico di Monza   (Italy)

^e NATIONAL CANCER INSTITUTE   (Italy)

^f INTERNATIONAL AGENCY FOR RESEARCH ON CANCER   (France)

^g UNIVERSITY OF MILAN   (Italy)

Author keywords

Acrylamide; Case ; Colorectal cancer; Control study; Fried foods; Heterocyclic amines; Olive oil

Indexed keywords

OLIVE OIL;

ADULT; ARTICLE; CANCER INCIDENCE; CANCER RISK; CASE CONTROL STUDY; COLORECTAL CANCER; CONTROLLED STUDY; COOKED FOOD; CORRELATION ANALYSIS; DIET THERAPY; FAT INTAKE; FEEDING BEHAVIOR; FOOD ANALYSIS; HISTOPATHOLOGY; HUMAN; HUMAN TISSUE; ITALY; MAJOR CLINICAL STUDY; PRIORITY JOURNAL; RISK ASSESSMENT; RISK FACTOR; SWITZERLAND;

CASE-CONTROL STUDIES; COLONIC NEOPLASMS; COOKING; DIETARY FATS; FEMALE; FOOD; HUMANS; ITALY; MALE; MIDDLE AGED; PLANT OILS; RECTAL NEOPLASMS; RISK FACTORS; SWITZERLAND;

EID: 33846536846     PISSN: 09237534     EISSN: 15698041     Source Type: Journal    
DOI: 10.1093/annonc/mdl328     Document Type: Article

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