Fish-Oil Supplementation Reduces Intestinal Hyperproliteration in Persons at Risk for Colon Cancer
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/nutritionreviews/article-pdf/51/8/241/5177450/nutritionreviews51-0241.pdf
Reference16 articles.
1. Food items and food groups as risk factors in a case-control study of diet and colon cancer;Miller;Int J Cancer,1983
2. Dietary factors in colon cancer: international relationships;McKeown-Eyssen;Nutr Cancer,1984
3. Cancer mortality among Alaska natives, 1960-69;Blot;J Natl Cancer Inst,1975
4. Relation of meat, fat and fiber intake to the risk of colon cancer in a prospective study among women;Willett;N Engl J Med,1990
5. Incorporation of fatty acids from fish oil and olive oil into colonic mucosal lipids and effects upon eicosanoid synthesis in inflammatory bowel disease;Hillier;GUT,1991
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