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Nutrition and Cancer Volume 66, 2014 - Issue 3
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Original Articles

Cooking Methods and Esophageal Squamous Cell Carcinoma in High-Risk Areas of Iran

Roya Hakami Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran
,
Arash Etemadi Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran; Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, Maryland, USA
,
Farin Kamangar Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran; Department of Public Health Analysis, School of Community Health and Policy, Morgan State University, Baltimore, Maryland, USA
,
Akram Pourshams Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran
,
Javad Mohtadinia School of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
,
Mehdi Saberi Firoozi Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran; Gastroentero-Hepatology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
,
Nicholas Birkett Department of Epidemiology and Community Medicine, University of Ottawa, Ottawa, Canada
,
Paolo Boffetta The Tisch Cancer Institute and Institute for Transitional Epidemiology, Mount Sinai School of Medicine, New York, New York, USA; International Prevention Research Institute, Lyon, France
,
Sanford M. Dawsey Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, Maryland, USA
&
Reza Malekzadeh Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran
 show all
Pages 500-505 | Received 06 Oct 2012, Accepted 20 Feb 2013, Published online: 13 Sep 2013

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