Heme iron from meat and risk of adenocarcinoma of the esophagus and stomach

European Journal of Cancer Prevention

Volumn 21, Issue 2, 2012, Pages 134-138

  Ward, Mary H ^a   Cross, Amanda J ^a   Abnet, Christian C ^a   Sinha, Rashmi ^a   Markin, Rodney S ^b   Weisenburger, Dennis D ^b  

^a NATIONAL CANCER INSTITUTE   (United States)

^b UNIVERSITY OF NEBRASKA MEDICAL CENTER   (United States)

Author keywords

Esophageal cancer; Heme iron; Iron; Nutrition; Stomach cancer

Indexed keywords

HEME; IRON;

ADULT; ARTICLE; CANCER RISK; CONTROLLED STUDY; ESOPHAGEAL ADENOCARCINOMA; FEMALE; FOOD FREQUENCY QUESTIONNAIRE; HUMAN; IRON INTAKE; MAJOR CLINICAL STUDY; MALE; POPULATION BASED CASE CONTROL STUDY; PRIORITY JOURNAL; RED MEAT; RISK FACTOR; STOMACH ADENOCARCINOMA;

ADENOCARCINOMA; ADULT; AGED; AGED, 80 AND OVER; CASE-CONTROL STUDIES; EATING; ESOPHAGEAL NEOPLASMS; FEMALE; FOOD HABITS; HEME; HUMANS; IRON, DIETARY; MALE; MEAT; MIDDLE AGED; NUTRITION SURVEYS; RISK FACTORS; STOMACH NEOPLASMS; YOUNG ADULT;

EID: 84858291825     PISSN: 09598278     EISSN: 14735709     Source Type: Journal    
DOI: 10.1097/CEJ.0b013e32834c9b6c     Document Type: Article

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