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Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
| dc.contributor.author | Boldo Pascua, Elena | |
| dc.contributor.author | Castelló, A. | |
| dc.contributor.author | Aragonés, Nuria | |
| dc.contributor.author | Fernández Tardón, Guillermo | |
| dc.contributor.author | MCC-Spain Researchers | |
| dc.date.accessioned | 2018-04-24T09:39:15Z | |
| dc.date.available | 2018-04-24T09:39:15Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Maturitas, 110, p. 62-70 (2018); doi:10.1016/j.maturitas.2018.01.020 | |
| dc.identifier.issn | 3785122 | |
| dc.identifier.uri | http://hdl.handle.net/10651/46581 | |
| dc.description.sponsorship | 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. | |
| dc.description.statementofresponsibility | Boldo, E., Castelló, A., Aragonés, N., Amiano, P., Pérez-Gómez, B., Castaño-Vinyals, G., Martín, V., Guevara, M., Urtiaga, C., Dierssen-Sotos, T., Fernández-Tardón, G., Moreno, V., Solans, M., Peiró, R., Capelo, R., Gómez-Acebo, I., Castilla, J., Molina, A.J., Castells, X., Altzibar, J.M., Lope, V., Kogevinas, M., Romieu, I., Pollán, M. | |
| dc.format.extent | p. 62-70 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Maturitas, 110 | |
| dc.rights | © 2018 Elsevier B.V. | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85041652291&doi=10.1016%2fj.maturitas.2018.01.020&partnerID=40&md5=b6a288d88d7e465242361cac8f7836b4 | |
| dc.title | Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.maturitas.2018.01.020 | |
| dc.relation.projectID | ISCIII/PI12/00488 | |
| dc.relation.projectID | ISCIII/PS09/01286 | |
| dc.relation.projectID | MINECO/IJCI-2014-20900 | |
| dc.relation.projectID | ISCIII/FEDER/PI14/00613 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.maturitas.2018.01.020 |
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