TY  - GEN
AU  - Boldo, Elena
AU  - Fernandez de Larrea-Baz, Nerea
AU  - Pollan-Santamaria, Marina
AU  - Martín, Vicente
AU  - Obón-Santacana, Mireia
AU  - Guevara, Marcela
AU  - Castaño-Vinyals, Gemma
AU  - Canga, Jose María
AU  - Perez-Gomez, Beatriz
AU  - Gómez-Acebo, Inés
AU  - Fernández-Tardón, Guillermo
AU  - Vanaclocha-Espi, Mercedes
AU  - Olmedo-Requena, Rocío
AU  - Alguacil, Juan
AU  - Chirlaque, María-Dolores
AU  - Kogevinas, Manolis
AU  - Aragones, Nuria
AU  - Castelló Pastor, Adela
AU  - MCC-Spain Researchers
PY  - 2022
DO  - 10.3390/nu14224852
UR  - http://hdl.handle.net/20.500.12105/15790
AB  - Background: The association of meat intake with gastric adenocarcinoma is controversial. We examined the relation between white, red, and processed meat intake and gastric adenocarcinoma, considering doneness preference and cooking methods, by...
LA  - eng
PB  - Multidisciplinary Digital Publishing Institute (MDPI)
KW  - Stomach neoplasms
KW  - Red meat
KW  - Processed meat
KW  - Cooking methods
KW  - Doneness preference
KW  - Stomach Neoplasms
KW  - Helicobacter Infections
KW  - Helicobacter pylori
KW  - Adenocarcinoma
KW  - Male
KW  - Humans
KW  - Spain
KW  - Case-Control Studies
KW  - Meat
KW  - Cooking
TI  - Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study
TY  - research article
ER  -