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3. Risk of colorectal cancer is linked to erythrocyte compositions of fatty acids as biomarkers for dietary intakes of fish, fat, and fatty acids. Kuriki K, Wakai K, Hirose K, Matsuo K, Ito H, Suzuki T, Saito T, Kanemitsu Y, Hirai T, Kato T, Tatematsu M, Tajima K. Cancer Epidemiol Biomarkers Prev; 2006 Oct; 15(10):1791-8. PubMed ID: 17035384 [Abstract] [Full Text] [Related]
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