Consumption of red and processed meat and esophageal cancer risk: Meta-analysis

doi:10.3748/wjg.v19.i7.1020

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Feb 21, 2013; 19(7): 1020-1029
Published online Feb 21, 2013. doi: 10.3748/wjg.v19.i7.1020

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Figure 2 The combined relative risks and 95%CI of esophageal cancer risk for the highest vs lowest categories of red meat (A) and processed meat (B). M: Male; F: Female; C: Combined males and females; ESCC: Esophageal squamous cell carcinoma; EAC: Esophageal adenocarcinoma.

Citation: Choi Y, Song S, Song Y, Lee JE. Consumption of red and processed meat and esophageal cancer risk: Meta-analysis. World J Gastroenterol 2013; 19(7): 1020-1029
URL: https://www.wjgnet.com/1007-9327/full/v19/i7/1020.htm
DOI: https://dx.doi.org/10.3748/wjg.v19.i7.1020