Meat consumption, cooking practices, meat mutagens, and risk of prostate cancer

Nutrition and Cancer

Volumn 63, Issue 4, 2011, Pages 525-537

  John, Esther M ^a,b   Stern, Mariana C ^c   Sinha, Rashmi ^d   Koo, Jocelyn ^a  

^a CANCER PREVENTION INSTITUTE OF CALIFORNIA   (United States)

^b STANFORD UNIVERSITY SCHOOL OF MEDICINE   (United States)

^c UNIVERSITY OF SOUTHERN CALIFORNIA   (United States)

^d NATIONAL CANCER INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; CARCINOGEN; HETEROCYCLIC AMINE; POLYCYCLIC AROMATIC HYDROCARBON;

ADULT; AGED; ARTICLE; BEEF; CANCER LOCALIZATION; CANCER RISK; CONTROLLED STUDY; COOKING; DIETARY INTAKE; FOOD INTAKE; FOOD PROCESSING; HIGH TEMPERATURE; HUMAN; LIFESTYLE; MAJOR CLINICAL STUDY; MALE; MEAT; PORK; POULTRY; PROSTATE CANCER; RED MEAT;

ADULT; AFRICAN AMERICANS; AGED; AMINES; ANIMALS; CASE-CONTROL STUDIES; CATTLE; CHICKENS; CONFIDENCE INTERVALS; COOKING; DIET; EUROPEAN CONTINENTAL ANCESTRY GROUP; HETEROCYCLIC COMPOUNDS; HUMANS; INTERVIEWS AS TOPIC; LIFE STYLE; LOGISTIC MODELS; MALE; MEAT; MIDDLE AGED; MULTIVARIATE ANALYSIS; MUTAGENS; ODDS RATIO; POLYCYCLIC HYDROCARBONS, AROMATIC; PROSTATIC NEOPLASMS; QUESTIONNAIRES; RISK FACTORS; SWINE;

EID: 79957610576     PISSN: 01635581     EISSN: 15327914     Source Type: Journal    
DOI: 10.1080/01635581.2011.539311     Document Type: Article

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