Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)
Jakob Linseisen(University of Augsburg), Elio Ríboli(Imperial College London), Valeria Pala, Effie Vasilopoulou(National and Kapodistrian University of Athens), Kerstin Klipstein‐Grobusch(University Medical Center Utrecht), George Bellos(Ministry of Health), Guri Skeie(UiT The Arctic University of Norway), Nadia Slimani(Centre International de Recherche sur le Cancer), Bethany Van Guelpen(Umeå University), Elizabeth Spencer(University of Oxford), María‐Dolores Chirlaque(Hospital Universitari Sant Joan de Reus), Richard Palmqvist(Umeå University), Patrocinio Morote Gómez, Françoise Clavel‐Chapelon(Inserm), Carlotta Sacerdote(Cancer Prevention Institute of California), Rosario Tumino(Azienda Usl 8 Arezzo), Sabine Rohrmann(University of Zurich), Dagrun Engeset(Institut Català d'Ornitologia), Heiner Boeing(German Institute of Human Nutrition), Iréne Mattisson(Institut Català d'Ornitologia), Giovanna Masala(Piedmont Reference Center for Epidemiology and Cancer Prevention), Antonia Trichopoulou(Academy of Athens), Eva Ardanáz, Basilio Gómez‐Pozo(Andalusian School of Public Health), Miren Dorronsoro Iraeta(Basque Government), Anne Tjønneland(University of Copenhagen), Marga C. Ocké(National Institute for Public Health and the Environment), Carlos A. González(Bellvitge University Hospital), Petra H. Peeters(University Medical Center Utrecht), Teresa Norat(Imperial College London), Connie Stripp(Danish Cancer Society), Sheila Bingham(Medical Research Council), Alison McTaggart(University of Cambridge), H. Bas Bueno‐de‐Mesquita(University Medical Center Utrecht), Ulrika Pettersson(Lund University), Kim Overvad(Aarhus University), Mariarosaria Del Pezzo(Federico II University Hospital), Emmanuelle Kesse‐Guyot(Conservatoire National des Arts et Métiers)
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