Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.

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Published in Eur J Cancer Prev on March 01, 2016

Authors

Asieh Golozar1, Arash Etemadi, Farin Kamangar, Akbar Fazeltabar Malekshah, Farhad Islami, Dariush Nasrollahzadeh, Behnoosh Abedi-Ardekani, Masoud Khoshnia, Akram Pourshams, Shahriar Semnani, Haji Amin Marjani, Ramin Shakeri, Masoud Sotoudeh, Paul Brennan, Philip Taylor, Paolo Boffetta, Christian Abnet, Sanford Dawsey, Reza Malekzadeh

Author Affiliations

1: aDigestive Disease Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran bGolestan Research Center of Gastroenterology and Hepatology, Golestan University of Medical Sciences, Gorgan, Iran cDivision of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda dDepartment of Epidemiology, Johns Hopkins Bloomberg School of Public Health eSchool of Community Health and Policy, Morgan State University, Baltimore, Maryland fThe Tisch Cancer Institute and Institute for Translational Epidemiology, Mount Sinai School of Medicine, New York, New York, USA gMedical Epidemiology and Biostatistics, Karolinska Institute, Stockholm, Sweden hGenetic Epidemiology Group, International Agency for Research on Cancer, Lyon, France.

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