Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis

Annals of Epidemiology

Volumn 23, Issue 12, 2013, Pages 762-770.e1

  Qu, Xudong ^a   Ben, Qiwen ^b   Jiang, Ying ^a,c  

^a FUDAN UNIVERSITY   (China)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

^c NANTONG UNIVERSITY   (China)

Author keywords

Esophageal squamous cell carcinoma; Meta analysis; Processed meat; Red meat

Indexed keywords

ARTICLE; CANCER RISK; DOSE RESPONSE; EMBASE; ESOPHAGEAL SQUAMOUS CELL CARCINOMA; FOOD INTAKE; HUMAN; MEAT; MEDLINE; META ANALYSIS; OBSERVATIONAL STUDY; PRIORITY JOURNAL; PROCESSED MEAT; RED MEAT; RISK FACTOR;

ESOPHAGEAL SQUAMOUS CELL CARCINOMA; META-ANALYSIS; PROCESSED MEAT; RED MEAT;

CARCINOMA, SQUAMOUS CELL; ESOPHAGEAL NEOPLASMS; FEMALE; HUMANS; MALE; MEAT; MEAT PRODUCTS; MODELS, STATISTICAL; OBSERVATIONAL STUDY AS TOPIC; RISK FACTORS;

EID: 84888021768     PISSN: 10472797     EISSN: 18732585     Source Type: Journal    
DOI: 10.1016/j.annepidem.2013.09.003     Document Type: Article

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