The role of number of meals, coffee intake, salt and type of cookware on colorectal cancer development in the context of the Mediterranean diet

Public Health Nutrition

Volumn 16, Issue 5, 2013, Pages 928-935

  Kontou, Niki ^a,b   Psaltopoulou, Theodora ^c   Soupos, Nick ^c   Polychronopoulos, Evangelos ^a   Linos, Athena ^c   Xinopoulos, Dimitrios ^b   Panagiotakos, Demosthenes B ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b SAINT SAVVAS HOSPITAL   (Greece)

^c UNIVERSITY OF ATHENS MEDICAL SCHOOL   (Greece)

Author keywords

Colorectal; Diet; Diet scores; Gastrointestinal; Keywords Cancer

Indexed keywords

AGED; ARTICLE; CASE CONTROL STUDY; COFFEE; COLORECTAL TUMOR; DRINKING BEHAVIOR; FEEDING BEHAVIOR; GREECE; HUMAN; LIFESTYLE; MEAL; MEDITERRANEAN DIET; MIDDLE AGED; PATIENT COMPLIANCE; QUESTIONNAIRE; RISK FACTOR; SALT INTAKE; SOCIOECONOMICS; STATISTICAL MODEL; ADMINISTRATION AND DOSAGE; COLORECTAL NEOPLASMS;

AGED; ALCOHOL DRINKING; CASE-CONTROL STUDIES; COFFEE; COLORECTAL NEOPLASMS; DIET, MEDITERRANEAN; FOOD HABITS; GREECE; HUMANS; LIFE STYLE; LOGISTIC MODELS; MEALS; MIDDLE AGED; PATIENT COMPLIANCE; QUESTIONNAIRES; RISK FACTORS; SOCIOECONOMIC FACTORS; SODIUM CHLORIDE, DIETARY;

COFFEE; SALT INTAKE;

EID: 84876156493     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980012003369     Document Type: Article

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