Is everything we eat associated with cancer? A systematic cookbook review

American Journal of Clinical Nutrition

Volumn 97, Issue 1, 2013, Pages 127-134

  Schoenfeld, Jonathan D ^a   Ioannidis, John P A ^b,c  

^a HARVARD MEDICAL SCHOOL   (United States)

^b STANFORD UNIVERSITY SCHOOL OF MEDICINE   (United States)

^c STANFORD UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE; SODIUM CHLORIDE; SUGAR;

ARTICLE; BEEF; BREAD; BUTTER; CANCER RISK; CARROT; CAYENNE PEPPER; CELERY; CHEESE; CINNAMON; COFFEE; DUCK; EGG; FLOUR; FOOD INTAKE; HUMAN; LAMB; LEMON; LOBSTER; MAIZE; META ANALYSIS; MILK; MUSHROOM; MUSTARD; NUT; OLIVE; ONION; ORANGE (FRUIT); PARSLEY; PEA; PEPPER; PORK; POTATO; RUM; TEA; TOMATO; VEAL; WINE;

COOKBOOKS AS TOPIC; DATA INTERPRETATION, STATISTICAL; FOOD; HUMANS; NEOPLASMS; REPRODUCIBILITY OF RESULTS; RISK FACTORS;

EID: 84871950834     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.112.047142     Document Type: Article

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