Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer.

MLA

Tammi, Rilla, et al. “Partial Substitution of Red Meat or Processed Meat with Plant-Based Foods and the Risk of Colorectal Cancer.” European Journal of Epidemiology, vol. 39, no. 4, Apr. 2024, pp. 419–28. EBSCOhost, https://doi.org/10.1007/s10654-024-01096-7.

APA

Tammi, R., Kaartinen, N. E., Harald, K., Maukonen, M., Tapanainen, H., Smith-Warner, S. A., Albanes, D., Eriksson, J. G., Jousilahti, P., Koskinen, S., Laaksonen, M. A., Heikkinen, S., Pitkäniemi, J., Pajari, A.-M., & Männistö, S. (2024). Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer. European Journal of Epidemiology, 39(4), 419–428. https://doi.org/10.1007/s10654-024-01096-7

Chicago

Tammi, Rilla, Niina E Kaartinen, Kennet Harald, Mirkka Maukonen, Heli Tapanainen, Stephanie A Smith-Warner, Demetrius Albanes, et al. 2024. “Partial Substitution of Red Meat or Processed Meat with Plant-Based Foods and the Risk of Colorectal Cancer.” European Journal of Epidemiology 39 (4): 419–28. doi:10.1007/s10654-024-01096-7.