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pro vyhledávání: '"Morais, S. Costa, A. Albuquerque, G. Araújo, N. Pelucchi, C. Rabkin, C.S. Liao, L.M. Sinha, R. Zhang, Z.-F. Hu, J. Johnson, K.C. Palli, D. Ferraroni, M. Bonzi, R. Yu, G.-P. López-Carrillo, L. Malekzadeh, R. Tsugane, S. Hidaka, A. Hamada, G.S. Zaridze, D. Maximovitch, D. Vioque, J. de la Hera, M.G. Moreno, V. Vanaclocha-Espi, M. Ward, M.H. Pakseresht, M. Hernández-Ramirez, R.U. López-Cervantes, M. Pourfarzi, F. Mu, L. Kurtz, R.C. Boccia, S. Pastorino, R. Lagiou, A. Lagiou, P. Boffetta, P. Camargo, M.C. Curado, M.P. Negri, E. La Vecchia, C. Lunet, N."'
Purpose: Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure conside
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::752b0f245802741878725298955648cc
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3118656
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3118656