Preserved foods associated with increased risk of ovarian cancer

Gynecologic Oncology

Volumn 129, Issue 3, 2013, Pages 570-573

  Lee, Andy H ^a   Su, Dada ^a   Pasalich, Maria ^a   Binns, Colin W ^a  

^a CURTIN UNIVERSITY   (Australia)

Author keywords

China; Ovarian cancer; Preserved foods

Indexed keywords

ADULT; ARTICLE; CANCER RISK; CHINESE; CONTROLLED STUDY; FEMALE; FOOD INTAKE; FOOD PRESERVATION; HUMAN; INTERVIEW; MAJOR CLINICAL STUDY; MEAT; OVARY CANCER; PRIORITY JOURNAL; VEGETABLE;

CASE-CONTROL STUDIES; CHINA; DIET; FEMALE; FOOD HABITS; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; INCIDENCE; MEAT; MIDDLE AGED; NEOPLASMS, GLANDULAR AND EPITHELIAL; OVARIAN NEOPLASMS; QUESTIONNAIRES; SOCIOECONOMIC FACTORS; VEGETABLES;

EID: 84877582476     PISSN: 00908258     EISSN: 10956859     Source Type: Journal    
DOI: 10.1016/j.ygyno.2013.03.016     Document Type: Article

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