Fish intake, cooking practices, and risk of prostate cancer: Results from a multi-ethnic case-control study

Cancer Causes and Control

Volumn 23, Issue 3, 2012, Pages 405-420

  Joshi, Amit D ^a   John, Esther M ^b,c   Koo, Jocelyn ^b   Ingles, Sue A ^a   Stern, Mariana C ^a  

^a UNIVERSITY OF SOUTHERN CALIFORNIA   (United States)

^b CANCER PREVENTION INSTITUTE OF CALIFORNIA   (United States)

^c STANFORD CANCER INSTITUTE   (United States)

Author keywords

Cooking methods; Doneness of fish; Fish; Prostate cancer

Indexed keywords

ADULT; ADVANCED CANCER; AFRICAN AMERICAN; AGED; ARTICLE; CANCER LOCALIZATION; CANCER RISK; CAUCASIAN; CONTROLLED STUDY; COOKING; ETHNICITY; FISH; FOOD INTAKE; FRYING; HIGH TEMPERATURE; HISPANIC; HUMAN; LOW TEMPERATURE; MAJOR CLINICAL STUDY; MALE; POPULATION BASED CASE CONTROL STUDY; PRIORITY JOURNAL; PROSTATE CANCER; TUNA;

AFRICAN AMERICANS; AGED; ANIMALS; CALIFORNIA; CASE-CONTROL STUDIES; CONFIDENCE INTERVALS; COOKING; ETHNIC GROUPS; EUROPEAN CONTINENTAL ANCESTRY GROUP; FISH PRODUCTS; FISHES; FOOD HABITS; HUMANS; MALE; MEN'S HEALTH; MIDDLE AGED; NUTRITION SURVEYS; NUTRITIONAL STATUS; ODDS RATIO; PROSTATIC NEOPLASMS; RISK ASSESSMENT; STATISTICS AS TOPIC;

EID: 84862501610     PISSN: 09575243     EISSN: 15737225     Source Type: Journal    
DOI: 10.1007/s10552-011-9889-2     Document Type: Article

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