Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: Results from a multiethnic case-control study

Carcinogenesis

Volumn 33, Issue 11, 2012, Pages 2108-2118

  Joshi, Amit D ^a,d   Corral, Román ^a   Catsburg, Chelsea ^a   Lewinger, Juan Pablo ^a   Koo, Jocelyn ^b   John, Esther M ^b,c   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)

^d HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARCINOGEN; HETEROCYCLIC AMINE; MUTAGENIC AGENT;

ADULT; AGED; ARTICLE; CANCER RISK; CASE CONTROL STUDY; CONTROLLED STUDY; COOKING; COPY NUMBER VARIATION; ETHNICITY; FOOD INTAKE; GENETIC SUSCEPTIBILITY; HIGH TEMPERATURE; HUMAN; MAJOR CLINICAL STUDY; MALE; POULTRY; PRIORITY JOURNAL; PROSTATE CANCER; RED MEAT; SINGLE NUCLEOTIDE POLYMORPHISM;

AGED; ANIMALS; CALIFORNIA; CASE-CONTROL STUDIES; COOKING; ETHNIC GROUPS; GENETIC PREDISPOSITION TO DISEASE; HUMANS; MALE; MEAT; MIDDLE AGED; POLYMORPHISM, GENETIC; POULTRY; PROGNOSIS; PROSTATIC NEOPLASMS; RISK FACTORS; TUMOR MARKERS, BIOLOGICAL;

EID: 84868624296     PISSN: 01433334     EISSN: 14602180     Source Type: Journal    
DOI: 10.1093/carcin/bgs242     Document Type: Article

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