2005
DOI: 10.1093/jnci/dji164
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Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition

Abstract: Our data confirm that colorectal cancer risk is positively associated with high consumption of red and processed meat and support an inverse association with fish intake.

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Cited by 706 publications
(498 citation statements)
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“…At older ages, dietary factors affect colorectal cancer risk (Norat et al, 2005), but whether this relates to regional differences in incidence among TYAs is unknown. Cancer represents a major source of morbidity and mortality in 13 -24 year olds.…”
Section: Discussionmentioning
confidence: 99%
“…At older ages, dietary factors affect colorectal cancer risk (Norat et al, 2005), but whether this relates to regional differences in incidence among TYAs is unknown. Cancer represents a major source of morbidity and mortality in 13 -24 year olds.…”
Section: Discussionmentioning
confidence: 99%
“…Zwischen dem Verzehr von Geflügel und/oder -produkten besteht keine positive Korrelation [46]. Die positive Assoziation wird am ehesten durch die Verarbeitung und die Zubereitungsart verursacht, wie Daten des Prostate, Lung, Colorectal, and Ovarian cancer trials zeigen.…”
Section: Level Of Evidence 2aunclassified
“…Epidemiological studies suggest that high fish intake is associated with a decreased risk of colorectal cancer (2,3,7). Most of the beneficial effects have been linked to the high content of the n-3 polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in some fish.…”
mentioning
confidence: 99%