Cooked Meat and Risk of Breast Cancer: Lifetime versus Recent Dietary Intake

Background: Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are carcinogens formed in or on the surface of well-done meat, cooked at high temperature. Methods: We estimated breast cancer risk in relation to intake of cooked meat in a population-based, case-control study (1508...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Epidemiology (Cambridge, Mass.) Mass.), 2007-05, Vol.18 (3), p.373-382
Hauptverfasser:	Steck, Susan E., Gaudet, Mia M., Eng, Sybil M., Britton, Julie A., Teitelbaum, Susan L., Neugut, Alfred I., Santella, Regina M., Gammon, Marilie D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Amines - toxicity Beef Biological and medical sciences Breast cancer Breast Neoplasms - chemically induced Breast Neoplasms - epidemiology Case-Control Studies Cooking Cooking - methods Diseases of the digestive system Female Food Gynecology. Andrology. Obstetrics Heterocyclic Compounds - toxicity Humans Mammary gland diseases Meat Meats Medical sciences Middle Aged Miscellaneous New York - epidemiology Polycyclic Aromatic Hydrocarbons - toxicity Pork Postmenopause Premenopause Public health. Hygiene Public health. Hygiene-occupational medicine Questionnaires Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects) Tobacco smoking Tumors Vegetables
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!