Dietary polyphenols and colorectal cancer risk: The Fukuoka colorectal cancer study

Advanced Search

BPG is committed to discovery and dissemination of knowledge

Home / Archive / Volume 19, Issue 17

This Article

Citation of this article

Corresponding Author of This Article

Research Domain of This Article

Article-Type of This Article

Open-Access Policy of This Article

Times Cited Counts in Google of This Article

Number of Hits and Downloads for This Article

All Articles published online

Item

Count

PDF

571

HTML

5181

Tables (1-4)

238

Sum=5990

Publishing Process of This Article

Item

Count

Browse

1258

Download

952

Sum=2210

May 7, 2013 (publication date) through Feb 9, 2025

Times Cited of This Article

Journal Information of This Article

Publication Name

World Journal of Gastroenterology

ISSN

1007-9327

Publisher of This Article

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

Brief Article

World J Gastroenterol. May 7, 2013; 19(17): 2683-2690
Published online May 7, 2013. doi: 10.3748/wjg.v19.i17.2683

Table 1 Characteristics of colorectal cancer cases and controls

¹Polyphenols and food intakes were energy-adjusted to 2000 kcal/d;

²Included green tea, black tea and oolong tea;

³Included coffee infusion, instant coffee and coffee drinks. IQR: Interquartile range.

Citation: Wang ZJ, Ohnaka K, Morita M, Toyomura K, Kono S, Ueki T, Tanaka M, Kakeji Y, Maehara Y, Okamura T, Ikejiri K, Futami K, Maekawa T, Yasunami Y, Takenaka K, Ichimiya H, Terasaka R. Dietary polyphenols and colorectal cancer risk: The Fukuoka colorectal cancer study. World J Gastroenterol 2013; 19(17): 2683-2690
URL: https://www.wjgnet.com/1007-9327/full/v19/i17/2683.htm
DOI: https://dx.doi.org/10.3748/wjg.v19.i17.2683