Consumption of animal foods, cooking methods, and risk of breast cancer.

@article{Dai2002ConsumptionOA,
  title={Consumption of animal foods, cooking methods, and risk of breast cancer.},
  author={Qi Dai and Xiao-ou Shu and Fan Jin and Yu-tang Gao and Zhi-xian Ruan and Wei Zheng},
  journal={Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology},
  year={2002},
  volume={11 9},
  pages={801-8}
}
Cumulative evidence suggests a possible interaction of cooking methods with diet in the pathogenesis of breast cancer. Studies, however, are few and inconsistent. We evaluated the association of animal food intake and degree of browning by deep-frying with breast cancer risk in a population-based case-control study conducted during 1996-1998 among Chinese women in Shanghai, a population with a traditionally low risk of breast cancer. Included in the study were 1459 cases and 1556 age-frequency… CONTINUE READING

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