Meat Consumption and Risk of Esophageal and Gastric Cancer in a Large Prospective Study-Reference-Cited by-同舟云学术

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Meat Consumption and Risk of Esophageal and Gastric Cancer in a Large Prospective Study

Published:2011-03 Issue:3 Volume:106 Page:432-442
ISSN:0002-9270
Container-title:American Journal of Gastroenterology
language:en
Short-container-title:

Author:

Cross Amanda J,Freedman Neal D,Ren Jiansong,Ward Mary H,Hollenbeck Albert R,Schatzkin Arthur,Sinha Rashmi,Abnet Christian C

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Gastroenterology,Hepatology

Link

http://www.nature.com/articles/ajg2010415.pdf

Reference34 articles.

1. Epidemiology of gastric cancer.;Crew;World J Gastroenterol,2006

2. Design and serendipity in establishing a large cohort with wide dietary intake distributions: the National Institutes of Health-American Association of Retired Persons Diet and Health Study.;Schatzkin;Am J Epidemiol,2001

3. Heme, ferritin and vegetable iron absorption in humans from meals denatured of heme iron during the cooking of beef.;Martinez-Torres;J Nutr,1986

4. Effects of cooking and chemical treatment on heme and nonheme iron in meat.;Schricker;J Food Sci,1983

5. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats.;Carpenter;J Agric Food Chem,1995

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