Copyright
©2013 Baishideng Publishing Group Co., Limited. All rights reserved.
World J Gastroenterol. Feb 21, 2013; 19(7): 1020-1029
Published online Feb 21, 2013. doi: 10.3748/wjg.v19.i7.1020
Published online Feb 21, 2013. doi: 10.3748/wjg.v19.i7.1020
Consumption of red and processed meat and esophageal cancer risk: Meta-analysis
Yuni Choi, Jung Eun Lee, Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742, South Korea
Sujin Song, Department of Food and Nutrition, Seoul National University, Seoul 151-742, South Korea
Yoonju Song, School of Human Ecology, Catholic University of Korea, Bucheon, Gyeonggi Do 420-743, South Korea
Author contributions: Choi Y and Lee JE designed the study; Choi Y drafted the manuscript and conducted data analysis; Choi Y, Song S and Lee JE contributed to the selection of studies and data extraction, and the interpretation of the results; all authors critically reviewed the manuscript and gave final approval of the version to be published.
Supported by The Sookmyung Women’s University Research Grant (2012)
Correspondence to: Dr. Jung Eun Lee, Department of Food and Nutrition, Sookmyung Women’s University, 52 Hyochangwon-gil, Youngsan-gu, Seoul 140-742, South Korea. junglee@sm.ac.kr
Telephone: +82-2-20777560 Fax: +82-2-7109479
Received: September 19, 2012
Revised: November 19, 2012
Accepted: December 5, 2012
Published online: February 21, 2013
Revised: November 19, 2012
Accepted: December 5, 2012
Published online: February 21, 2013
Core Tip