Preserved vegetable consumption and gastrointestinal tract cancers: A prospective study
Our findings suggest that different types of preserved vegetables might have different effects on GI cancers, and limiting preserved vegetable consumption might be protective against developing GI cancers.
Authors
- Dianjianyi Sun (ORCID: https://orcid.org/0000-0003-3651-6693)
- Ling Yang (ORCID: https://orcid.org/0000-0002-7586-3922)
- Canqing Yu (ORCID: https://orcid.org/0000-0002-0019-0014)
- Jun Lv (ORCID: https://orcid.org/0000-0001-7916-3870)
- Huaidong Du (ORCID: https://orcid.org/0000-0002-9814-0049)
- Yalei Ke (ORCID: https://orcid.org/0009-0001-4660-6249)
- Yiping Chen (ORCID: https://orcid.org/0000-0003-0685-2127)
- Liming Li (ORCID: https://orcid.org/0000-0002-5798-2362)
- Zhengming Chen (ORCID: https://orcid.org/0000-0001-6423-105X)
- Pei Pei (ORCID: https://orcid.org/0000-0003-3411-6792)
- Wei Yu (ORCID: https://orcid.org/0000-0003-0672-2461)
- Maxim Barnard (ORCID: https://orcid.org/0009-0004-5160-6632)
- Junshi Chen
- Xiaoming Yang
- Kaixu Xie
Institutions
- Peking University (CN)
- University of Oxford (GB)
- Deleted Institution
Publication Details
- Journal
- Journal of Global Health
- Published
- 2024-11-08
- DOI
- https://doi.org/10.7189/jogh.14.04191
- Citations
- 5
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 2.71
Funders
- Wellcome Trust
- National Natural Science Foundation of China
- Ministry of Science and Technology of the People's Republic of China
- Medical Research Council