a prospective study of red and processed meat intake in relation to cancer risk红肉和加工肉类摄取量的前瞻性研究与癌症风险之间的关系.pdfVIP

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a prospective study of red and processed meat intake in relation to cancer risk红肉和加工肉类摄取量的前瞻性研究与癌症风险之间的关系.pdf

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a prospective study of red and processed meat intake in relation to cancer risk红肉和加工肉类摄取量的前瞻性研究与癌症风险之间的关系

PLoS MEDICINE A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk 1* 1 2 3 1 1 Amanda J. Cross , Michael F. Leitzmann , Mitchell H. Gail , Albert R. Hollenbeck , Arthur Schatzkin , Rashmi Sinha 1 Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America, 2 Biostatistics Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America, 3 AARP, Washington DC, United States of America Funding: See section at end of A B S T R A C T manuscript. Competing Interests: The authors have declared that no competing Background interests exist. Red meat and processed meat have been associated with carcinogenesis at several anatomic Academic Editor: Eduardo L. sites, but no prospective study has examined meat intake in relation to a range of malignancies. Franco, McGill University, Canada We investigated whether red or processed meat intake increases cancer risk at a variety of sites. Citation: Cross AJ, Leitzmann MF, Gail MH, Hollenbeck AR, Schatzkin A, et al. (2007) A prospective study of Methods and Findings red and processed meat intake in relation to cancer risk. PLoS Med The National Institutes of Health (NIH)-AARP (formerly the American Association for Retired 4(12): e325. doi:10.1371/journal.