A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk

Amanda J. Cross; Michael F. Leitzmann; Mitchell H. Gail; Albert R. Hollenbeck; Arthur Schatzkin

doi:10.1371/journal.pmed.0040325

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A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk

Amanda J. Cross, Michael F. Leitzmann, Mitchell H. Gail, Albert R. Hollenbeck, Arthur Schatzkin, Rashmi Sinha

Public Library of Science (2007) • Volume 4, Issue 12, Pages e325-e325

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Abstract

Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver.

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Publication Info

DOI

10.1371/journal.pmed.0040325

Language

English

Topic

Nutritional Studies and Diet

Keywords

Red meat, Medicine, Prospective cohort study, Colorectal cancer, Hazard ratio, Processed meat, Lung cancer, Cancer, Confidence interval, Proportional hazards model, Cohort study, Liver cancer, Internal medicine, Environmental health, Food science, Pathology, Biology

Published

December 5, 2007

Citations

466 citations

FWCI

28.70

External Resources

DOI Link OpenAlex

A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk

Abstract

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Publication Info

External Resources

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