Levels of evidence for the association between different food groups/items consumption and the risk of various cancer sites: an umbrella review-Reference-Cited by-全球学者库

Levels of evidence for the association between different food groups/items consumption and the risk of various cancer sites: an umbrella review

Published:2022-08-03 Issue:7 Volume:73 Page:861-874
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Jabbari Masoumeh¹,Pourmoradian Samira²,Eini-Zinab Hassan³,Mosharkesh Erfan⁴,Hosseini Balam Farinaz⁵,Yaghmaei Yasaman⁶,Yadegari Anahita⁶,Amini Bahareh⁷,Arman Moghadam Dorsa⁶,Barati Meisam⁸^ORCID,Hekmatdoost Azita⁹

Affiliation:

1. Student Research Committee, Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2. Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

3. Department of Community Nutrition, National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4. Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran

5. Department of Cellular and Molecular Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

6. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran

7. National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

8. Department of Cellular and Molecular Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

9. Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Funder

There is no found

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2022.2103523

Reference56 articles.

1. Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

2. Fruit and vegetable consumption and health outcomes: an umbrella review of observational studies

3. The effects of conjugated linoleic acids on breast cancer: A systematic review

4. Meat intake and risk of non-Hodgkin lymphoma

5. Combating breast cancer using combination therapy with 3 phytochemicals: Piperine, sulforaphane, and thymoquinone

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