57 papers found
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Consumption of n-3 Fatty Acids and Fish Reduces Risk of Hepatocellular Carcinoma
Long-term Dietary Cadmium Intake and Cancer Incidence:
Reproducibility and Validity of Dietary Patterns Assessed by a Food Frequency Questionnaire Used in the 5-Year Follow-Up Survey of the Japan Public Health Center-Based Prospective Study
Red meat intake may increase the risk of colon cancer in Japanese, a population with relatively low red meat consumption
Intake of n-3 and n-6 polyunsaturated fatty acids and development of colorectal cancer by subsite: Japan Public Health Center-based prospective study
Validity of a Self-Administered Food Frequency Questionnaire for Middle-Aged Urban Cancer Screenees: Comparison With 4-Day Weighed Dietary Records
Socioeconomic status and gastric cancer survival in Japan
High Dietary Intake of Magnesium May Decrease Risk of Colorectal Cancer in Japanese Men
Heterocyclic amines content of meat and fish cooked by Brazilian methods
Fruits and Vegetables in Relation to Prostate Cancer in Japanese Men: The Japan Public Health Center-Based Prospective Study
料理画像を用いた食事評価の疫学研究への応用に関する基礎的検討
Erratum: Application of Digital Photographic Images of Meals to Assess Dietary Intake in Epidemiological Studies [The Japanese Journal of Nutrition and Dietetics, Vol. 67, No. 5, pp. 252-259 (2009)]
Education in relation to incidence of and mortality from cancer and cardiovascular disease in Japan
Fruit and Vegetable Intake and Risk of Total Cancer and Cardiovascular Disease Japan Public Health Center-based Prospective Study
Validity of Smaller Sample Sizes for the Dish-based Component Table to Use with the Self-reported "Dietary Record by Cooked Dishes"
The effect of dietary and plasma fatty acids on platelet aggregation in senior generation of Japanese women
Associations between Dietary Intake and Urinary Excretion of Sodium, Potassium, Phosphorus, Magnesium, and Calcium
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