Is temperature an effect modifier of the association between green tea intake and gastric cancer risk?

European Journal of Cancer Prevention

Volumn 19, Issue 1, 2010, Pages 18-22

  Deandrea, Silvia ^a   Foschi, Roberto ^a   Galeone, Carlotta ^a   La Vecchia, Carlo ^a   Negri, Eva ^a   Hu, Jinfu ^b,c  

^a UNIVERSITY OF MILAN   (Italy)

^b PUBLIC HEALTH AGENCY OF CANADA   (Canada)

^c HARBIN MEDICAL UNIVERSITY   (China)

Author keywords

Case control study; China; Gastric cancer; Tea

Indexed keywords

ADULT; AGED; ARTICLE; CANCER RISK; CASE CONTROL STUDY; CHINA; CONTROLLED STUDY; DIETARY INTAKE; DISEASE ASSOCIATION; FEMALE; HUMAN; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; RISK FACTOR; STOMACH CANCER; STOMACH DISEASE; TEA; TEMPERATURE;

ADULT; AGED; AGED, 80 AND OVER; CARCINOMA; CASE-CONTROL STUDIES; CHINA; EATING; EFFECT MODIFIERS (EPIDEMIOLOGY); FEMALE; HUMANS; INCIDENCE; MALE; MIDDLE AGED; RISK FACTORS; STOMACH NEOPLASMS; TEA; TEMPERATURE; YOUNG ADULT;

EID: 75149123497     PISSN: 09598278     EISSN: None     Source Type: Journal    
DOI: 10.1097/CEJ.0b013e328330eb1a     Document Type: Article

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