Adverse effects of preserved vegetables on squamous cell carcinoma of esophagus and precancer lesions in a high risk area

Asian Pacific Journal of Cancer Prevention

Volumn 14, Issue 2, 2013, Pages 659-663

  Song, Qing Kun ^a   Zhao, Lin ^b   Li, Jun ^c   He, Yu Ming ^c   Jiang, Cui Ping ^c   Jiang, Hai Dong ^c   Qu, Chen Xu ^a  

^a PEKING UNION MEDICAL COLLEGE   (China)

^b CAPITAL MEDICAL UNIVERSITY   (China)

^c Yanting Tumor Hospital and Institute   (China)

Author keywords

High risk areas; Precancer lesions; preserved vegetable; Squamous cell carcinoma of esophagus

Indexed keywords

FOOD PRESERVATIVE; NITROSO DERIVATIVE;

ADULT; AGED; ARTICLE; CASE CONTROL STUDY; CHINA; ESOPHAGUS; ESOPHAGUS TUMOR; FEEDING BEHAVIOR; FEMALE; FOOD PRESERVATION; HUMAN; MALE; MIDDLE AGED; PRECANCER; RETROSPECTIVE STUDY; RISK; RISK FACTOR; SQUAMOUS CELL CARCINOMA; VEGETABLE;

ADULT; AGED; CARCINOMA, SQUAMOUS CELL; CASE-CONTROL STUDIES; CHINA; ESOPHAGEAL NEOPLASMS; ESOPHAGUS; FEMALE; FOOD HABITS; FOOD PRESERVATIVES; FOOD, PRESERVED; HUMANS; MALE; MIDDLE AGED; NITROSO COMPOUNDS; PRECANCEROUS CONDITIONS; RETROSPECTIVE STUDIES; RISK; RISK FACTORS; VEGETABLES;

EID: 84877637399     PISSN: 15137368     EISSN: 2476762X     Source Type: Journal    
DOI: 10.7314/APJCP.2013.14.2.659     Document Type: Article

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