Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment-Reference-Cited by-同舟云学术

Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment

Published:2015-11-25 Issue:1 Volume:103 Page:192-200
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Carr Prudence R¹,Jansen Lina¹,Walter Viola¹,Kloor Matthias²,Roth Wilfried³⁴,Bläker Hendrik⁵,Chang-Claude Jenny⁶,Brenner Hermann¹⁷⁸,Hoffmeister Michael¹

Affiliation:

1. Divisions of Clinical Epidemiology and Aging Research

2. Departments of Applied Tumor Biology

3. Unit of Molecular Tumor Pathology

4. Pathology, Institute of Pathology, University of Heidelberg, Heidelberg, Germany

5. Institute of Pathology, Charité University Medicine, Berlin, Germany

6. Cancer Epidemiology

7. Preventive Oncology

8. German Cancer Consortium (DKTK), German Cancer Research Center (DKFZ), Heidelberg, Germany

Funder

German Research Council

German Federal Ministry of Education and Research

Interdisciplinary Research Program of the National Center for Tumor Diseases, Germany

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/103/1/192/23767170/ajcn121145.pdf

Reference34 articles.

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2. Role of dietary factors in survival and mortality in colorectal cancer: a systematic review;van Meer;Nutr Rev,2013

3. The role of body mass index, physical activity, and diet in colorectal cancer recurrence and survival: a review of the literature;Vrieling;Am J Clin Nutr,2010

4. Influence of dietary factors on colorectal cancer survival;Dray;Gut,2003

5. Association between red and processed meat intake and mortality among colorectal cancer survivors;McCullough;J Clin Oncol,2013

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