Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank
Background Previous case–control studies have reported positive associations of spicy food consumption with risks of certain gastrointestinal-tract (GI) cancers. However, there is no prospective evidence on such associations, particularly from China, where there are high incidence rates of GI cancer...
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| Fformat: | Journal article |
| Iaith: | English |
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Oxford University Press
2021
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