Processed food consumption and risk of esophageal squamous cell carcinoma: A case-control study in a high risk area

Cancer Science

Volumn 103, Issue 11, 2012, Pages 2007-2011

  Song, Qingkun ^a   Wang, Xiaorong ^b   Yu, Ignatius Tak Sun ^b   Huang, Chengyu ^c   Zhou, Xiaoqiao ^c   Li, Jun ^d   Wang, Dong ^d  

^a CANCER HOSPITAL   (China)

^b CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^c SICHUAN UNIVERSITY   (China)

^d Yanting Cancer Research Institute   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; CANCER PATIENT; CANCER RISK; CASE CONTROL STUDY; COMMUNITY; CONFIDENCE INTERVAL; CONTROLLED STUDY; DEMOGRAPHY; DIETARY INTAKE; ESOPHAGEAL SQUAMOUS CELL CARCINOMA; FEMALE; FOOD FREQUENCY QUESTIONNAIRE; FOOD INTAKE; FOOD PRESERVATION; FOOD PROCESSING; HIGH RISK POPULATION; HUMAN; LIFESTYLE; LOGISTIC REGRESSION ANALYSIS; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; SEX; VEGETABLE;

AGED; CARCINOMA, SQUAMOUS CELL; CASE-CONTROL STUDIES; CHINA; EATING; ESOPHAGEAL NEOPLASMS; FEMALE; FOOD HABITS; FOOD, PRESERVED; HUMANS; LOGISTIC MODELS; MALE; MIDDLE AGED; ODDS RATIO; RISK; VEGETABLES;

EID: 84868193344     PISSN: 13479032     EISSN: 13497006     Source Type: Journal    
DOI: 10.1111/j.1349-7006.2012.02387.x     Document Type: Article

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