Author:
Linseisen Jakob,Rohrmann Sabine,Bueno-de-Mesquita Bas,Büchner Frederike L.,Boshuizen Hendriek C.,Agudo Antonio,Gram Inger Torhild,Dahm Christina C.,Overvad Kim,Egeberg Rikke,Tjønneland Anne,Boeing Heiner,Steffen Annika,Kaaks Rudolf,Lukanova Annekatrin,Berrino Franco,Palli Domenico,Panico Salvatore,Tumino Rosario,Ardanaz Eva,Dorronsoro Miren,Huerta José-Maria,Rodríguez Laudina,Sánchez María-José,Rasmuson Torgny,Hallmans Göran,Manjer Jonas,Wirfält Elisabet,Engeset Dagrun,Skeie Guri,Katsoulis Michael,Oikonomou Eleni,Trichopoulou Antonia,Peeters Petra H. M.,Khaw Kay-Tee,Wareham Nicholas,Allen Naomi,Key Tim,Brennan Paul,Romieu Isabelle,Slimani Nadia,Vergnaud Anne-Claire,Xun Wei W.,Vineis Paolo,Riboli Elio
Publisher
Springer Science and Business Media LLC
Reference37 articles.
1. American Institute for Cancer Research/World Cancer Research Fund (2007) Food, nutrition, physical activity, and the prevention of cancer: a global perspective. AICR, Washington, DC
2. Sinha R, Kulldorff M, Curtin J et al (1998) Fried, well-done red meat and risk of lung cancer in women (United States). Cancer Causes Control 9:621–630
3. Sinha R, Kulldorff M, Swanson CA et al (2000) Dietary heterocyclic amines and the risk of lung cancer among Missouri women. Cancer Res 60:3753–3756
4. Tasevska N, Sinha R, Kipnis V et al (2009) A prospective study of meat, cooking methods, meat mutagens, heme iron, and lung cancer risks. Am J Clin Nutr 89:1884–1894
5. Ko YC, Lee CH, Chen MJ et al (1997) Risk factors for primary lung cancer among non-smoking women in Taiwan. Int J Epidemiol 26:24–31