MARÍA JOSÉ SÁNCHEZ PÉREZ-rekin lankidetzan egindako argitalpenak (54)

2022

  1. Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

    Clinical Nutrition, Vol. 41, Núm. 1, pp. 122-130

  2. Oxidative Balance Scores (OBSs) Integrating Nutrient, Food and Lifestyle Dimensions: Development of the NutrientL-OBS and FoodL-OBS

    Antioxidants, Vol. 11, Núm. 2

2021

  1. Evidence update on the relationship between diet and the most common cancers from the european prospective investigation into cancer and nutrition (Epic) study: A systematic review

    Nutrients, Vol. 13, Núm. 10

  2. The role of diet, alcohol, bmi, and physical activity in cancer mortality: Summary findings of the epic study

    Nutrients, Vol. 13, Núm. 12

2020

  1. Plasma non-enzymatic antioxidant capacity (NEAC) in relation to dietary NEAC, nutrient antioxidants and inflammation-related biomarkers

    Antioxidants, Vol. 9, Núm. 4

  2. The impact of plant‐based dietary patterns on cancer‐related outcomes: A rapid review and meta‐analysis

    Nutrients, Vol. 12, Núm. 7, pp. 1-31

2019

  1. Association study of dietary non-enzymatic antioxidant capacity (NEAC) and colorectal cancer risk in the Spanish Multicase–Control Cancer (MCC-Spain) study

    European Journal of Nutrition, Vol. 58, Núm. 6, pp. 2229-2242

2018

  1. Comparison of the Dietary Antioxidant Profiles of 21 a priori Defined Mediterranean Diet Indexes

    Journal of the Academy of Nutrition and Dietetics, Vol. 118, Núm. 12, pp. 2254-2268.e8

  2. Global surveillance of trends in cancer survival 2000–14 (CONCORD-3): analysis of individual records for 37 513 025 patients diagnosed with one of 18 cancers from 322 population-based registries in 71 countries

    The Lancet, Vol. 391, Núm. 10125, pp. 1023-1075

2017

  1. Erratum to “The histology of ovarian cancer: Worldwide distribution and implications for international survival comparisons (CONCORD-2)” [Gynecol. Oncol. 144 (2017) 405–413](S0090825816314974)(10.1016/j.ygyno.2016.10.019)

    Gynecologic Oncology

  2. Erratum to “Worldwide comparison of ovarian cancer survival: Histological group and stage at diagnosis (CONCORD-2)” [Gynecol. Oncol. 144 (2017) 396–404](S009082581631575X)(10.1016/j.ygyno.2016.11.019)

    Gynecologic Oncology

  3. Mediterranean diet and risk of pancreatic cancer in the European Prospective Investigation into Cancer and Nutrition cohort

    British Journal of Cancer, Vol. 116, Núm. 6, pp. 811-820

  4. The histology of ovarian cancer: worldwide distribution and implications for international survival comparisons (CONCORD-2)

    Gynecologic Oncology, Vol. 144, Núm. 2, pp. 405-413

  5. Worldwide comparison of ovarian cancer survival: Histological group and stage at diagnosis (CONCORD-2)

    Gynecologic Oncology, Vol. 144, Núm. 2, pp. 396-404

  6. Worldwide comparison of survival from childhood leukaemia for 1995–2009, by subtype, age, and sex (CONCORD-2): a population-based study of individual data for 89 828 children from 198 registries in 53 countries

    The Lancet Haematology, Vol. 4, Núm. 5, pp. e202-e217

2016

  1. Flavonoid and lignan intake and pancreatic cancer risk in the European prospective investigation into cancer and nutrition cohort

    International Journal of Cancer, Vol. 139, Núm. 7, pp. 1480-1492

  2. Influence of dopaminergic system genetic variation and lifestyle factors on excessive alcohol consumption

    Alcohol and Alcoholism, Vol. 51, Núm. 3, pp. 258-267

  3. Life-course social position, obesity and diabetes risk in the EPIC-Spain Cohort

    European Journal of Public Health, Vol. 26, Núm. 3, pp. 439-445

  4. No association between fish consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain): A 13·8-year follow-up study

    Public Health Nutrition, Vol. 19, Núm. 4, pp. 674-681

  5. Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC)

    European Journal of Clinical Nutrition, Vol. 70, Núm. 3, pp. 313-319