DCEG researchers investigate the relationship between dietary intake, nutritional status, and cancer risk using data from a number of large, population-based studies in the United States and abroad. Analyses from these studies consider diet and nutrition in terms of whole foods consumed, micronutrients, and chemicals formed through cooking methods. Selected studies include:
- Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) Study
- Meat Intake
- NIH-AARP Diet and Health Study
- Nutrition Intervention Trials in Linxian, China
- Polyp Prevention Trial
- Prostate, Lung, Colon, and Ovary Prospective Study
- Shanghai Women's Study
- Vitamin D and Cancer Risk
- U.S. Radiologic Technologists Cohort