Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition

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ID: 302282
2005
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Resumo
Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing.
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Autores Teresa Norat, Sheila Bingham, Pietro Ferrari, Nadia Slimani, Mazda Jenab, Mathieu Mazuir, Kim Overvad, Anja Olsen, Anne Tjønneland, Françoise Clavel, Marie‐Christine Boutron‐Ruault, Emmanuelle Kesse‐Guyot, Heiner Boeing, Manuela M. Bergmann, Alexandra Nieters, Jakob Linseisen, Antonia Trichopoulou, Dimitrios Trichopoulos, Yannis Tountas, Franco Berrino, Domenico Palli, Salvatore Panico, ­Rosario ­Tumino, Paolo Vineis, H. Bas Bueno-de-Mesquita, Petra H. Peeters, Dagrun Engeset, Eiliv Lund, Guri Skeie, Eva Ardanáz, Carlos A. González, Carmen Navarro, J. Ramón Quirós, María‐José Sánchez, Göran Berglund, Iréne Mattisson, Göran Hallmans, Richard Palmqvist, Nicholas Day, Kay‐Tee Khaw, Timothy J. Key, Miguel San Joaquin, Bertrand Hémon, Rodolfo Saracci, Rudolf Kaaks, Elio Ríboli
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Periodico JNCI Journal of the National Cancer Institute
Ano 2005
DOI
10.1093/jnci/dji164
URL
https://academic.oup.com/jnci/article-pdf/97/12/906/7774820/dji164.pdf
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