Dietary Risk Factors for Inflammatory Bowel Disease

Inflammatory Bowel Diseases - Tập 11 Số 2 - Trang 154-163 - 2005
Naohisa Sakamoto1, Suminori Kono2, Kenji Wakai3, Yoshihiro Fukuda4, Masamichi Satomi4, Takashi Shimoyama4, Yutaka Inaba5, Yoshihiro Miyake6, Satoshi Sasaki7, Kazuhisa Okamoto8, Gén Kobashi9, Masakazu Washio10, Tetsuji Yokoyama11, Chigusa Date12, Heizo Tanaka7
1Departments of Hygiene, Hyogo College of Medicine, Hyogo, Japan
2Department of Internal Medicine, Hyogo College of Medicine, Hyogo, Japan
3Department of Preventive Medicine, Kyushu University Graduate School of Medicine, Kyushu, Japan
4Department of Preventive Medicine/Biostatistics and Medical Decision Making, Nagoya University Graduate School of Medicine, Nagoya, Japan
5Department of Epidemiology and Environmental Health, Juntendo University School of Medicine, Tokyo, Japan
6Department of Public Health, Fukuoka University School of Medicine, Fukuoka, Japan
7National Institute of Health and Nutrition, Tokyo, Japan
8Department of Public Health, Aichi Prefectural College of Nursing and Health, Nagoya, Japan
9Department of Preventive Medicine, Hokkaido University Graduate School of Medicine, Sapporo, Japan
10Department of Public Health, Sapporo Medical University School of Medicine, Sapporo, Japan
11Department of Technology Assessment and Biostatistics, National Institute of Public Health, Saitama, Japan
12Department of Food Science and Nutrition, Mukogawa Women's University, Hyogo, Japan

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Thông tin xuất bản

Inflammatory Bowel Diseases

Tập 11 Số 2

154-163

Thông tin tác giả