Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay

High Temperature of Food and Beverage Intake Increases the Risk of Oesophageal Cancer in Xinjiang, China

(2014) Li Tang et al.   Asian Pacific Journal of Cancer Prevention

Consumption of red and processed meat and esophageal cancer risk: Meta-analysis

(2013) Yuni Choi   WORLD JOURNAL OF GASTROENTEROLOGY

Processed meat consumption and risk of cancer: a multisite case–control study in Uruguay

(2012) E De Stefani et al.   BRITISH JOURNAL OF CANCER

Meat Consumption, Cooking Methods, Mutagens, and Risk of Squamous Cell Carcinoma of the Esophagus: A Case-Control Study in Uruguay

(2012) Eduardo De Stefani et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

High-temperature beverages and foods and esophageal cancer risk-A systematic review

(2009) Farhad Islami et al.   INTERNATIONAL JOURNAL OF CANCER

Patterns of Food and Nutrient Consumption in Northern Iran, a High-Risk Area for Esophageal Cancer

(2009) Farhad Islami et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

High Levels of Carcinogenic Polycyclic Aromatic Hydrocarbons in Mate Drinks

(2008) F. Kamangar et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION