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A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk
Authors
Alavanja
Albert R Hollenbeck
+121Β more
Amanda J Cross
Anderson
Arai
Arthur Schatzkin
Boeing
Bosetti
Bosetti
Bosetti
Buiatti
Butler
Chang
Chiu
Cho
Chyou
Chyou
Correa
Coughlin
Cross
Cross
Cross
Culp
De Stefani
Deneo-Pellegrini
Deneo-Pellegrini
Eduardo L Franco
Falk
Faramawi
Franceschi
Freudenheim
Gann
Garrote
Ghadirian
Giovannucci
Gonzalez
Gonzalez
Goodman
Goodman
Gronberg
Halliwell
Hayes
Hirayama
Hoshiyama
Hsing
Hughes
Huncharek
Isaksson
Ji
Kipnis
Knekt
Kneller
Larsson
Larsson
Le Marchand
Lin
Lissowska
Liu
Loerbroks
Lyon
Macfarlane
Mandishona
McBain
McCann
Mercurio
Michael F Leitzmann
Michaud
Michaud
Michaud
Michaud
Mills
Mirvish
Missmer
Mitchell H Gail
Nelson
Ngoan
Nomura
Norell
Nothlings
Nowell
Oreggia
Patrick
Pereira
Peters
Povey
Purdue
Rajkumar
Rashmi Sinha
Risch
Rohrmann
Schatzkin
Schuurman
Shirai
Shirai
Sinha
Sinha
Sinha
Sinha
Sinha
Soler
Stolzenberg-Solomon
Subar
Subar
Talamini
Tavani
Tavani
Taylor
Terry
Thiebaut
Thompson
Turteltaub
van den Brandt
Veierod
Villeneuve
Ward
Ward
Ward
Whittemore
Wilkens
Willett
Xu
Zhang
Zheng
Publication date
1 January 2007
Publisher
Public Library of Science
Doi
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on
PubMed
Abstract
Using data from a large cohort study, Amanda Cross and colleagues found that both red and processed meat intakes were positively associated with cancers of the colorectum and lung
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