High temperature of food and beverage intake increases the risk of oesophageal cancer in Xinjiang, China

Asian Pacific Journal of Cancer Prevention

Volumn 14, Issue 9, 2013, Pages 5085-5088

  Tang, Li ^a   Xu, Fenglian ^b   Zhang, Taotao ^c   Lei, Jun ^d   Binns, Colin William ^a   Lee, Andy Ho Won ^a  

^a CURTIN UNIVERSITY   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c SHIHEZI UNIVERSITY   (China)

^d Xinjiang Tumour Hospital   (China)

Author keywords

Case control study; China; Intake temperature; Oesophageal cancer

Indexed keywords

TEA;

AGED; CASE CONTROL STUDY; CHINA; DRINKING; DRINKING BEHAVIOR; EPIDEMIOLOGY; ESOPHAGEAL NEOPLASMS; FEEDING BEHAVIOR; FEMALE; FRUIT; HEAT; HUMAN; MALE; MIDDLE AGED; RISK; RISK FACTOR; SMOKING; STATISTICAL MODEL; TEA; VEGETABLE;

AGED; ALCOHOL DRINKING; CASE-CONTROL STUDIES; CHINA; DRINKING; ESOPHAGEAL NEOPLASMS; FEMALE; FOOD HABITS; FRUIT; HOT TEMPERATURE; HUMANS; LOGISTIC MODELS; MALE; MIDDLE AGED; ODDS RATIO; RISK FACTORS; SMOKING; TEA; VEGETABLES;

EID: 84887605132     PISSN: 15137368     EISSN: 2476762X     Source Type: Journal    
DOI: 10.7314/APJCP.2013.14.9.5085     Document Type: Article

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