A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.
Research Summary Information
-
2013
-
Zhu H, Yang X, Zhang C, Zhu C, Tao G, Zhao L, Tang S, Shu Z, Cai J, Dai S, Qin Q, Xu L, Cheng H, Sun X.
-
Department of Radiation Oncology, The First Affiliated Hospital of Nanjing Medical University, Nanjing, China.
-
Yes, Free full text of study was found:
-
Yes. Source of funding disclosure found
-
This work was supported by the Natural Science Foundation of China (grant number 81272504), the Innovation Team (number LJ201123 (EH11)), and Jiangsu Provincial Science and Technology Projects (BK2011854 (DA11)), and “333” Project of Jiangsu Province (BRA2012210 (RS12)), and research grants from Chinese Society of Clinical Oncology (T-H2010-033 (KA10)).
-
No. Potential conflicts disclosure not found