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A large prospective study of meat consumption and colorectal cancer risk: An investigation of potential mechanisms underlying this association
Amanda J. Cross
, Leah M. Ferrucci
, Adam Risch
, Barry I. Graubard
, Mary H. Ward
,
Yikyung Park
, Albert R. Hollenbeck
, Arthur Schatzkin
, Rashmi Sinha
Division of Public Health Sciences
Institute of Clinical and Translational Sciences (ICTS)
Siteman Cancer Center
Research output
:
Contribution to journal
›
Article
›
peer-review
384
Scopus citations
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Keyphrases
Confidence Interval
100%
Hazard Ratio
100%
Colorectal Cancer Risk
100%
Meat Consumption
100%
Colorectal Cancer
71%
Processed Meat
57%
Heterocyclic Amines
42%
Heme Iron
42%
MeIQx
28%
Meat
28%
Red Meat
28%
Meat Intake
28%
Colon Cancer
28%
Nitrite
28%
Iron Nitrate
28%
Cancer Cases
14%
Epidemiologic Studies
14%
2-amino-3
14%
Polycyclic Aromatic Hydrocarbons
14%
Meat Cooking
14%
Quinoxaline
14%
High Temperature
14%
Nitrate
14%
Mutagens
14%
Cooking Methods
14%
2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline
14%
Meat Type
14%
Food Science
Processed Meat
100%
Meat Consumption
100%
Heme Iron
75%
Meat Type
25%