Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

@article{Ferrucci2010MeasurementOS,
  title={Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.},
  author={Leah M. Ferrucci and Carrie R Daniel and Kavita Kapur and Puneet Chadha and Hemali Shetty and Barry I. Graubard and Preethi Sara George and Whitney Osborne and Susan Yurgalevitch and Niveditha Devasenapathy and Nilanjan Chatterjee and Dorairaj Prabhakaran and P. C. Gupta and Aleyamma Mathew and Rashmi Sinha},
  journal={Asian Pacific journal of cancer prevention : APJCP},
  year={2010},
  volume={11 6},
  pages={1621-9}
}
Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices… CONTINUE READING
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