We have located links that may give you full text access.
Late effect of the food consumption on colorectal cancer rate.
Studies have suggested that higher meat intake may increase colorectal cancer (CRC) risk while higher vegetable intake may reduce this risk. There is a substantial lag between the time of exposure to a risk factor (or protective factor) and incidence of cancer. For CRC, in particular, the time from formation of adenoma to occurrence of CRC takes from 10 to 15 years, or even more. This study correlates food disappearance data per capita for vegetable and meat with future age-adjusted CRC rates in USA. The lag weights, with a high confidence, showed that there is a positive correlation between the red meat availability and CRC age-adjusted incidence rates with a lag of at least 17 years and an Almon polynomial degree of 2. Conversely, there was a negative correlation between vegetables availability and future age-adjusted incidence rates of CRC.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app