Vegetarianism and colorectal cancer risk in a low-selenium environment: effect modification by selenium status? A possible factor contributing to the null results in British vegetarians

Author:

Sobiecki Jakub G.

Funder

Private sponsorship covering living expenses from Mr and Mrs Andrzej and Beata Gajek

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference98 articles.

1. World Cancer Research Fund/American Institute for Cancer Research (2011) Continuous Update Project Report. Food, Nutrition, Physical Activity, and the Prevention of Colorectal Cancer. http://www.wcrf.org/sites/default/files/Colorectal-Cancer-2011-Report.pdf . Accessed 23 Nov 2015

2. International Agency for Research on Cancer (2015) Volume 114: Consumption of red meat and processed meat. IARC Working Group, Lyon, pp 6–13

3. Parkin DM, Boyd L, Walker LC (2011) 16. The fraction of cancer attributable to lifestyle and environmental factors in the UK in 2010. Br J Cancer 105(Suppl 2):S77–S81. doi: 10.1038/bjc.2011.489

4. Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, Burr ML, Chang-Claude J, Frentzel-Beyme R, Kuzma JW, Mann J, McPherson K (1998) Mortality in vegetarians and non-vegetarians: a collaborative analysis of 8300 deaths among 76,000 men and women in five prospective studies. Public Health Nutr 1:33–41

5. Singh PN, Fraser GE (1998) Dietary risk factors for colon cancer in a low-risk population. Am J Epidemiol 148:761–774

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