Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
Publication date:
Publisher version:
Citación:
Descripción física:
ISSN:
Patrocinado por:
This study was supported by Carlos III Institute of Health grants (PI12/00488, PI12/00265, PI12/00715, and PI12/01270, PI09/00773, PI09/1903, PS09/01286, PI08/1770, PI11/02213 (Girona)), the Spanish Ministry of Economy and Competitiveness (IJCI-2014-20900), the Spanish Federation of Breast Cancer Patients (FECMA: EPY 1169-10), the Association of Women with Breast Cancer from Elche (AMACMEC:EPY 1394/15), by Fundación Marqués de Valdecilla (grant API 10/09), by Junta de Castilla y León LE22A10-2, and by Acción Transversal del Cancer, approved by the Spanish Ministry Council on October 11, 2007. Carlos III Institute of Health, co-funded by FEDER funds –a way to build Europe– PI14/00613. Catalan Government DURSI grant 2014SGR647. University of Oviedo, IUOPA and Fundación Caja de Asturias. Elena Boldo was supported by a grant from the Ministry of Economy and Competitiveness (Bolsa de Ampliación de Estudios. Acción Estratégica de Salud del Plan Nacional I+D+i 2008-2011). None of the funders played any role in conducting research or writing the paper.
Collections
- Artículos [36390]