Processed and unprocessed red meat and risk of colorectal cancer: Analysis by tumor location and modification by time

PLoS ONE

Volumn 10, Issue 8, 2015, Pages

  Bernstein, Adam M ^a   Song, Mingyang ^b   Zhang, Xuehong ^b   Pan, An ^c   Wang, Molin ^b   Fuchs, Charles S ^d   Le, Ngoan ^b,e   Chan, Andrew T ^d,f   Willett, Walter C ^b,d   Ogino, Shuji ^b,d,g   Giovannucci, Edward L ^b,d   Wu, Kana ^b  

^a Rally Health   (United States)

^b HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^c HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d HARVARD MEDICAL SCHOOL   (United States)

^e HANOI MEDICAL UNIVERSITY   (Viet Nam)

^f MASSACHUSETTS GENERAL HOSPITAL   (United States)

^g BRIGHAM AND WOMEN S HOSPITAL   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; AGED; ARTICLE; ASCENDING COLON; CANCER RISK; COLON CANCER; COLORECTAL CANCER; DESCENDING COLON; FEMALE; HEALTH CARE PERSONNEL; HUMAN; MAJOR CLINICAL STUDY; MALE; PROCESSED MEAT; RECTUM CANCER; RED MEAT; UNITED STATES; ADVERSE EFFECTS; COLORECTAL NEOPLASMS; DIET; FOOD HANDLING; META ANALYSIS; MIDDLE AGED; MOTOR ACTIVITY; NURSE; PATHOLOGY; PROPORTIONAL HAZARDS MODEL; RISK FACTOR;

AGED; COLORECTAL NEOPLASMS; DIET; FEMALE; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; MOTOR ACTIVITY; NURSES; PROPORTIONAL HAZARDS MODELS; RED MEAT; RISK FACTORS;

EID: 84942850281     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0135959     Document Type: Article

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