Consumption of n-3 fatty acids and fish reduces risk of hepatocellular carcinoma

Gastroenterology

Volumn 142, Issue 7, 2012, Pages 1468-1475

  Sawada, Norie ^a   Inoue, Manami ^a   Iwasaki, Motoki ^a   Sasazuki, Shizuka ^a   Shimazu, Taichi ^a   Yamaji, Taiki ^a   Takachi, Ribeka ^b   Tanaka, Yasuhito ^c   Mizokami, Masashi ^d   Tsugane, Shoichiro ^a  

^a NATIONAL CANCER CENTER   (Japan)

^b NIIGATA UNIVERSITY GRADUATE SCHOOL OF MEDICAL AND DENTAL SCIENCES   (Japan)

^c NAGOYA CITY UNIVERSITY GRADUATE SCHOOL OF MEDICAL SCIENCES   (Japan)

^d NATIONAL CENTER FOR GLOBAL HEALTH AND MEDICINE   (Japan)

Author keywords

Cancer Prevention; Diet; Liver Cancer; Omega 3 Fatty Acid

Indexed keywords

HEPATITIS B SURFACE ANTIGEN; OMEGA 3 FATTY ACID;

ADULT; AGED; ANTIGEN DETECTION; ARTICLE; CANCER RISK; CLINICAL TRIAL; COHORT ANALYSIS; FAT INTAKE; FEMALE; FISH MEAT; FOOD INTAKE; HAZARD RATIO; HEPATITIS B; HEPATITIS B VIRUS; HEPATITIS C; HEPATITIS C VIRUS; HUMAN; JAPANESE; LIVER CELL CARCINOMA; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; PROPORTIONAL HAZARDS MODEL; PROSPECTIVE STUDY; RISK REDUCTION;

EID: 84861602825     PISSN: 00165085     EISSN: 15280012     Source Type: Journal    
DOI: 10.1053/j.gastro.2012.02.018     Document Type: Article

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