Fried foods, olive oil and colorectal cancer.

@article{Galeone2007FriedFO,
  title={Fried foods, olive oil and colorectal cancer.},
  author={Carlotta Galeone and Renato Talamini and Fabio Levi and Claudio Pelucchi and Eva Negri and Attilio Carlo Giacosa and Maurizio Montella and Silvia Franceschi and Carlo La La Vecchia},
  journal={Annals of oncology : official journal of the European Society for Medical Oncology},
  year={2007},
  volume={18 1},
  pages={36-9}
}
BACKGROUND The epidemiologic evidence for an etiologic role of fried foods and heterocyclic amines in colorectal carcinogenesis is inconsistent. PATIENTS AND METHODS We have investigated the relation between fried foods and colorectal cancer risk using data from a large, multicentric case-control study conducted in Italy and Switzerland between 1992 and 2000, with 1394 cases of colon cancer, 886 cases of rectal cancer and 4765 controls. RESULTS After allowing for major relevant covariates… CONTINUE READING

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