Cooking methods and esophageal squamous cell carcinoma in high-risk areas of Iran

Nutrition and Cancer

Volumn 66, Issue 3, 2014, Pages 500-505

  Hakami, Roya ^a   Etemadi, Arash ^a,b   Kamangar, Farin ^a,c   Pourshams, Akram ^a   Mohtadinia, Javad ^d   Firoozi, Mehdi Saberi ^a,e   Birkett, Nicholas ^f   Boffetta, Paolo ^g,h   Dawsey, Sanford M ^b   Malekzadeh, Reza ^a  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b NATIONAL CANCER INSTITUTE   (United States)

^c MORGAN STATE UNIVERSITY   (United States)

^d TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^f UNIVERSITY OF OTTAWA   (Canada)

^g MOUNT SINAI SCHOOL OF MEDICINE   (United States)

^h INTERNATIONAL PREVENTION RESEARCH INSTITUTE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

OIL; OPIATE;

ADULT; AGE DISTRIBUTION; ARTICLE; BOILING POINT; CANCER RISK; CARCINOGENESIS; CLINICAL ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; COOKING; COOKING METHOD; EDUCATIONAL STATUS; ESOPHAGEAL SQUAMOUS CELL CARCINOMA; ETHNICITY; FEMALE; FOOD FREQUENCY QUESTIONNAIRE; FOOD PROCESSING; FRYING; GRILLING; HIGH RISK POPULATION; HIGH TEMPERATURE; HUMAN; IRAN; LOW RISK POPULATION; MALE; RISK ASSESSMENT; RURAL AREA; SMOKING; AGED; CARCINOMA, SQUAMOUS CELL; CASE CONTROL STUDY; ESOPHAGEAL NEOPLASMS; MEAT; MIDDLE AGED; PROCEDURES; QUESTIONNAIRE; REGRESSION ANALYSIS; RISK FACTOR; VEGETABLE;

AGED; CARCINOMA, SQUAMOUS CELL; CASE-CONTROL STUDIES; COOKING; ESOPHAGEAL NEOPLASMS; FEMALE; HUMANS; IRAN; MALE; MEAT; MIDDLE AGED; QUESTIONNAIRES; REGRESSION ANALYSIS; RISK FACTORS; VEGETABLES;

EID: 84897436038     PISSN: 01635581     EISSN: 15327914     Source Type: Journal    
DOI: 10.1080/01635581.2013.779384     Document Type: Article

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