Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian Women and Cancer (NOWAC) cohort study

International Journal of Cancer

Volumn 133, Issue 5, 2013, Pages 1153-1163

  Parr, Christine L ^a   Hjartåker, Anette ^a   Lund, Eiliv ^b   Veierød, Marit B ^a  

^a UNIVERSITY OF OSLO   (Norway)

^b UNIVERSITY OF TROMSØ   (Norway)

Author keywords

cohort study; colorectal cancer; measurement error; meat; meat cooking

Indexed keywords

ADULT; AGED; ALCOHOL CONSUMPTION; ARTICLE; ASCENDING COLON; BODY MASS; CALIBRATION; CALORIC INTAKE; CANCER REGISTRY; CHICKEN MEAT; COHORT ANALYSIS; COLON CANCER; COLORECTAL CANCER; CONTROLLED STUDY; COOKING; DESCENDING COLON; DIETARY INTAKE; ETHNICITY; FEMALE; FOOD FREQUENCY QUESTIONNAIRE; FOOD INTAKE; FOOD PROCESSING; FRUIT; FRYING; HUMAN; INCOME; MAJOR CLINICAL STUDY; MEAT; MEAT INDUSTRY; NORWEGIAN; PHYSICAL ACTIVITY; PRIORITY JOURNAL; RECTUM CANCER; RISK FACTOR; SMOKING;

EID: 84879226456     PISSN: 00207136     EISSN: 10970215     Source Type: Journal    
DOI: 10.1002/ijc.28101     Document Type: Article

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