Meat consumption and colorectal cancer risk in Japan: The Takayama study

Author:

Wada Keiko1ORCID,Oba Shino12,Tsuji Michiko13,Tamura Takashi1,Konishi Kie1,Goto Yuko1,Mizuta Fumi1,Koda Sachi1,Hori Akihiro4,Tanabashi Shinobu5,Matsushita Shogen6,Tokimitsu Naoki5,Nagata Chisato1

Affiliation:

1. Department of Epidemiology and Preventive Medicine; Gifu University Graduate School of Medicine; Gifu Japan

2. Graduate School of Health Sciences; Gunma University; Gunma Japan

3. Department of Food Science and Nutrition; Nagoya Women's University; Nagoya Japan

4. Director, Kumiai Kosei Hospital; Gifu Japan

5. Department of Internal Medicine; Takayama Red Cross Hospital; Gifu Japan

6. Department of Radiology; Takayama Red Cross Hospital; Gifu Japan

Funder

Ministry of Education, Culture, Sports, Science and Technology

Ministry of Health, Labour and Welfare

Publisher

Wiley

Subject

Cancer Research,Oncology,General Medicine

Reference27 articles.

1. World Cancer Research Fund / American Institute for Cancer Research Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective Washington DC AICR 2007

2. Carcinogenicity of consumption of red and processed meat;Bouvard;Lancet Oncol,2015

3. An updated report on the trends in cancer incidence and mortality in Japan, 1958-2013;Katanoda;Jpn J Clin Oncol,2015

4. Cancer incidence and incidence rates in Japan in 2009: A study of 32 population-based cancer registries for the Monitoring of Cancer Incidence in Japan (MCIJ) project;Hori;Jpn J Clin Oncol,2015

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