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

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May 7, 2013 (publication date) through Jul 23, 2024

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World Journal of Gastroenterology

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1007-9327

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

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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