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For: 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 [PMID: 23467465 DOI: 10.3748/wjg.v19.i7.1020]
URL: https://www.wjgnet.com/1007-9327/full/v19/i7/1020.htm
Number Citing Articles
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Donna Spruijt-Metz, Lauren Cook, C. K. Freddy Wen, Robert Garcia, Gillian A. O’Reilly, Ya-Wen Hsu, Jennifer B. Unger, Selena T. Nguyen-Rodriguez. Impact of Energy Balance on Cancer Disparities2014; : 37 doi: 10.1007/978-3-319-06103-0_3
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Wacław Laskowski, Hanna Górska-Warsewicz, Olena Kulykovets. Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish DietNutrients 2018; 10(10): 1412 doi: 10.3390/nu10101412
Anthony Fardet. Advances in Food and Nutrition Research 2018; 85: 79 doi: 10.1016/bs.afnr.2018.02.002
Hong-Cheng Zhu, Xi Yang, Li-Ping Xu, Lian-Jun Zhao, Guang-Zhou Tao, Chi Zhang, Qin Qin, Jing Cai, Jian-Xin Ma, Wei-Dong Mao, Xi-Zhi Zhang, Hong-Yan Cheng, Xin-Chen Sun. Meat Consumption Is Associated with Esophageal Cancer Risk in a Meat- and Cancer-Histological-Type Dependent MannerDigestive Diseases and Sciences 2014; 59(3): 664 doi: 10.1007/s10620-013-2928-y
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Binyuan Yan, Lei Zhang, Zhongjun Shao. Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysisBulletin du Cancer 2018; 105(11): 992 doi: 10.1016/j.bulcan.2018.08.006
Eduardo De Stefani, Paolo Boffetta, Alvaro Luis Ronco, Hugo Deneo-Pellegrini, Pelayo Correa, Gisele Acosta, Maria Mendilaharsu. Processed Meat Consumption and Squamous Cell Carcinoma of the Oesophagus in a Large Case-Control Study in UruguayAsian Pacific Journal of Cancer Prevention 2014; 15(14): 5829 doi: 10.7314/APJCP.2014.15.14.5829
William Grant. A Multicountry Ecological Study of Cancer Incidence Rates in 2008 with Respect to Various Risk-Modifying FactorsNutrients 2013; 6(1): 163 doi: 10.3390/nu6010163
Fayth L. Miles, Shen-Chih Chang, Hal Morgenstern, Donald Tashkin, Jian-Yu Rao, Wendy Cozen, Thomas Mack, Qing-Yi Lu, Zuo-Feng Zhang. Associations of red and processed meat with survival among patients with cancers of the upper aerodigestive tract and lungNutrition Research 2016; 36(6): 620 doi: 10.1016/j.nutres.2016.01.006
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Eduardo De Stefani, Hugo Deneo-Pellegrini, Alvaro L. Ronco, Paolo Boffetta, Pelayo Correa, Maria Mendilaharsu, Gisele Acosta, Aldo Quarneti, Cecilia Silva. Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in UruguayAsian Pacific Journal of Cancer Prevention 2014; 15(6): 2765 doi: 10.7314/APJCP.2014.15.6.2765
Giuseppe Grosso, Sandro La Vignera, Rosita A. Condorelli, Justyna Godos, Stefano Marventano, Maria Tieri, Francesca Ghelfi, Lucilla Titta, Alessandra Lafranconi, Angelo Gambera, Elena Alonzo, Salvatore Sciacca, Silvio Buscemi, Sumantra Ray, Daniele Del Rio, Fabio Galvano. Total, red and processed meat consumption and human health: an umbrella review of observational studiesInternational Journal of Food Sciences and Nutrition 2022; 73(6): 726 doi: 10.1080/09637486.2022.2050996
Sihao Lin, Xiaorong Wang, Chengyu Huang, Xudong Liu, Jin Zhao, Ignatius T.S. Yu, David C. Christiani. Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinomaInternational Journal of Cancer 2015; 137(3): 582 doi: 10.1002/ijc.29406
S. Vingeliene, D.S.M. Chan, A.R. Vieira, E. Polemiti, C. Stevens, L. Abar, D. Navarro Rosenblatt, D.C. Greenwood, T. Norat. An update of the WCRF/AICR systematic literature review and meta-analysis on dietary and anthropometric factors and esophageal cancer riskAnnals of Oncology 2017; 28(10): 2409 doi: 10.1093/annonc/mdx338
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Marie-Christine Boutron-Ruault, Sylvie Mesrine, Fabrice Pierre. Vegetarian and Plant-Based Diets in Health and Disease Prevention2017; : 197 doi: 10.1016/B978-0-12-803968-7.00012-5
Kunal Jajoo, Lawrence F. Borges. The SAGES Manual of Foregut Surgery2019; : 329 doi: 10.1007/978-3-319-96122-4_26
Hongbin Guo, Jun Ding, Jieyu Liang, Yi Zhang. Association of Red Meat and Poultry Consumption With the Risk of Metabolic Syndrome: A Meta-Analysis of Prospective Cohort StudiesFrontiers in Nutrition 2021; 8 doi: 10.3389/fnut.2021.691848
Mahdi Sheikh, Gholamreza Roshandel, Valerie McCormack, Reza Malekzadeh. Current Status and Future Prospects for Esophageal CancerCancers 2023; 15(3): 765 doi: 10.3390/cancers15030765
Yi Zhang, Dian-zhong Zhang. Red meat, poultry, and egg consumption with the risk of hypertension: a meta-analysis of prospective cohort studiesJournal of Human Hypertension 2018; 32(7): 507 doi: 10.1038/s41371-018-0068-8
Harald zur Hausen, Timo Bund, Ethel-Michele de Villiers. Viruses, Genes, and CancerCurrent Topics in Microbiology and Immunology 2017; 407: 83 doi: 10.1007/82_2017_3
Giuseppe Lippi, Camilla Mattiuzzi, Gianfranco Cervellin. Meat consumption and cancer risk: a critical review of published meta-analysesCritical Reviews in Oncology/Hematology 2016; 97: 1 doi: 10.1016/j.critrevonc.2015.11.008
Z. Zhao, F. Wang, D. Chen, C. Zhang. Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysisClinical and Translational Oncology 2020; 22(4): 532 doi: 10.1007/s12094-019-02157-0
Anqiang Wang, Chengpei Zhu, Lilan Fu, Xueshuai Wan, Xiaobo Yang, Haohai Zhang, Ruoyu Miao, Lian He, Xinting Sang, Haitao Zhao. Citrus Fruit Intake Substantially Reduces the Risk of Esophageal CancerMedicine 2015; 94(39): e1390 doi: 10.1097/MD.0000000000001390
Berhe Dessalegn, Fikre Enqueselassie, Mirgissa Kaba, Mathewos Assefa, Adamu Addissie. Risk factors of oesophageal cancer at health facilities in Addis Ababa, Ethiopia: Unmatched case control studyFrontiers in Oncology 2022; 12 doi: 10.3389/fonc.2022.997158
Sylwia Bulanda, Beata Janoszka. Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature ReviewInternational Journal of Environmental Research and Public Health 2022; 19(8): 4781 doi: 10.3390/ijerph19084781
Kifah J Odhaib, Qabas N Al-Hajjar, Measem H A Alallawee. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat QualityThe Iraqi Journal of Veterinary Medicine 2021; 45(1): 22 doi: 10.30539/ijvm.v45i1.1036
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Zhaoping Zang, Yong Liu, Jialin Wang, Yuqin Liu, Shaokai Zhang, Yongzhen Zhang, Liwei Zhang, Deli Zhao, Fugang Liu, Lina Chao, Xinzheng Wang, Chunli Zhang, Guohui Song, Zhiyi Zhang, Youpeng Li, Zheng Yan, Yongxiu Wen, Yinyin Ge, Chen Niu, Wei Feng, Rena Nakyeyune, Yi Shen, Yi Shao, Xiuhua Guo, Aiming Yang, Fen Liu, Guiqi Wang. Dietary patterns and severity of symptom with the risk of esophageal squamous cell carcinoma and its histological precursor lesions in China: a multicenter cross-sectional latent class analysisBMC Cancer 2022; 22(1) doi: 10.1186/s12885-022-09206-y
Dimitrios Schizas, Irene Lidoriki, Demetrios Moris, Theodore Liakakos. Esophageal Abnormalities2017;  doi: 10.5772/intechopen.69607
John K. Waters, Scott I. Reznik. Update on Management of Squamous Cell Esophageal CancerCurrent Oncology Reports 2022; 24(3): 375 doi: 10.1007/s11912-021-01153-4
Cem Ekmekcioglu, Peter Wallner, Michael Kundi, Ulli Weisz, Willi Haas, Hans-Peter Hutter. Red meat, diseases, and healthy alternatives: A critical reviewCritical Reviews in Food Science and Nutrition 2018; 58(2): 247 doi: 10.1080/10408398.2016.1158148
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Daniele Nucci, Alessio Marino, Stefano Realdon, Mariateresa Nardi, Cristina Fatigoni, Vincenza Gianfredi. Lifestyle, WCRF/AICR Recommendations, and Esophageal Adenocarcinoma Risk: A Systematic Review of the LiteratureNutrients 2021; 13(10): 3525 doi: 10.3390/nu13103525
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Mina Nicole Händel, Jeanett Friis Rohde, Ramune Jacobsen, Berit Lilienthal Heitmann. Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological StudiesNutrients 2021; 13(10): 3601 doi: 10.3390/nu13103601
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