Hot food and beverage consumption and the risk of esophageal squamous cell carcinoma

Author:

Tai Wei-Ping,Nie Guo-Ji,Chen Meng-Jie,Yaz Tajigul Yiminni,Guli Arzi,Wuxur Arzigul,Huang Qing-Qing,Lin Zhi-Gang,Wu Jing

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

General Medicine

Reference31 articles.

1. The incidence and mortality of major cancers in China, 2012;Chen;Chin J Cancer,2016

2. Esophageal cancer: cases and causes (part I);Lambert;Endoscopy,2007

3. An analysis of cancer incidence and mortality from 30 cancer registries in China, 1998–2002;Zhang;Zhong Guo Zhong Liu,2006

4. White rice consumption and risk of esophageal cancer in Xinjiang Uyghur Autonomous Region, northwest China: a case-control study;Tang;J Health Popul Nutr,2015

5. Soya and isoflavone intakes associated with reduced risk of oesophageal cancer in north-west China;Tang;Public Health Nutr,2015

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