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      Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment.

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          Abstract

          Little is known about the prognostic impact of red and processed meat intake or about changes in consumption after a diagnosis of colorectal cancer (CRC).

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          Author and article information

          Journal
          Journal ID (iso-abbrev): Am. J. Clin. Nutr.
          Title: The American journal of clinical nutrition
          Publisher: American Society for Nutrition
          ISSN (Electronic): 1938-3207
          ISSN (Print): 0002-9165
          Publication date (Electronic): Jan 2016
          Volume: 103
          Issue: 1
          Affiliations
          [1 ] Divisions of Clinical Epidemiology and Aging Research.
          [2 ] Departments of Applied Tumor Biology and.
          [3 ] Unit of Molecular Tumor Pathology; and Pathology, Institute of Pathology, University of Heidelberg, Heidelberg, Germany; and.
          [4 ] Institute of Pathology, Charité University Medicine, Berlin, Germany.
          [5 ] Cancer Epidemiology, and.
          [6 ] Divisions of Clinical Epidemiology and Aging Research, Preventive Oncology; German Cancer Consortium (DKTK), German Cancer Research Center (DKFZ), Heidelberg, Germany;
          [7 ] Divisions of Clinical Epidemiology and Aging Research, m.hoffmeister@dkfz.de.
          Article
          Publisher Item ID: ajcn.115.121145
          DOI: 10.3945/ajcn.115.121145
          PubMed ID: 26607936
          SO-VID: 390afd08-df36-4b39-b3ae-788b88efbda7
          History

          Keywords: colorectal cancer,molecular subtypes,mortality,red and processed meat,survival
          Data availability:
          Keywords: colorectal cancer, molecular subtypes, mortality, red and processed meat, survival

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