The Cancer Letter

Inside information on cancer research and drug development

Clinical Roundup

Large USC study identifies genetic markers that may help explain link between red meat and colorectal cancer

Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
BYLINE
IN THIS ISSUE
DOWNLOAD PDFTABLE OF CONTENTS

A study led by USC Norris Comprehensive Cancer Center, part of the Keck School of Medicine of USC, analyzed data on red and processed meat intake from 29,842 people with colorectal cancer and 39,635 people without cancer. 

To access this subscriber-only content please log in or subscribe.

If your institution has a site license, log in with IP-login or register for a sponsored account.*
*Not all site licenses are enrolled in sponsored accounts.

Login Subscribe
Table of Contents

YOU MAY BE INTERESTED IN

Table of Contents

Can you spare 10 minutes to complete a survey?

Your feedback is really important—you're helping us shape our coverage priorities and services to better serve you, our readers.
COMPLETE OUR SURVEY

Login

Site license subscribers:
Log in with your IP | Register a sponsored account