Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore

Carcinogenesis

Volumn 34, Issue 8, 2013, Pages 1794-1799

  Butler, Lesley M ^a,b   Montague, Julia A ^c   Koh, Woon Puay ^d,e   Wang, Renwei ^b   Yu, Mimi C ^f   Yuan, Jian Min ^a,b  

^a UNIVERSITY OF PITTSBURGH GRADUATE SCHOOL OF PUBLIC HEALTH   (United States)

^b UNIVERSITY OF PITTSBURGH CANCER INSTITUTE   (United States)

^c Veterinary Dentistry and Oral Surgery   (United States)

^d DUKE NUS MEDICAL SCHOOL   (Singapore)

^e NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^f UNIVERSITY OF SOUTHERN CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; AGED; ARTICLE; ASIAN; CANCER RISK; CHINESE; COHORT ANALYSIS; CONTROLLED STUDY; COOKING; FEMALE; FOOD INTAKE; FRYING; HUMAN; LUNG ADENOCARCINOMA; LUNG CARCINOGENESIS; MAJOR CLINICAL STUDY; MALE; MEAT; PRIORITY JOURNAL; PROSPECTIVE STUDY; RISK ASSESSMENT; SINGAPORE; SMOKING;

EID: 84881529545     PISSN: 01433334     EISSN: 14602180     Source Type: Journal    
DOI: 10.1093/carcin/bgt113     Document Type: Article

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