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Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women
Walter C. Willett
, Meir J. Stampfer
,
Graham A. Colditz
, Bernard A. Rosner
, Frank E. Speizer
Department of Surgery
Roy and Diana Vagelos Division of Biology & Biomedical Sciences (DBBS)
Division of Public Health Sciences
Institute of Clinical and Translational Sciences (ICTS)
Siteman Cancer Center
DBBS - Biomedical Informatics and Data Science
DBBS - Molecular Genetics and Genomics
DBBS - Cancer Biology
Research output
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Contribution to journal
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Article
›
peer-review
1241
Scopus citations
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Keyphrases
Meat Intake
100%
Colon Cancer
100%
Fiber Intake
100%
Fat Intake
100%
Meat Fat
100%
Confidence Interval
37%
Relative Risk
37%
Chicken
37%
Animal Fat
37%
P for Trend
25%
Red Meat
25%
Liver
12%
Increased Incidence
12%
Strong Correlation
12%
Meat
12%
Incident Cases
12%
Inflammatory Bowel Disease
12%
Decreased Risk
12%
Total Energy Intake
12%
Dietary Questionnaire
12%
Processed Meat
12%
Familial Adenomatous Polyposis
12%
Cancer History
12%
Lamb
12%
Beef
12%
Pork
12%
Per Capita Consumption
12%
Vegetable Fat
12%
Food Science
Animal Fat
100%
Meat Fat
100%
Red Meat
66%
Vegetable Oil
33%
Processed Meat
33%
Total Energy Intake
33%