Abstract Details

Raw garlic consumption and risk of lung cancer in a Chinese population

Ajay Myneni, M.B.B.S., M.P.H.1, Shen-Chih Chang, Ph.D.2, Li Liu3, Rungui Niu4, Mya Swanson, BA5, Baoxing Zhao3, Jianping Shi3, Xiaoyou Han4, Jiawei Li6, Jia Su6, Shunzhang Yu6, Zuo-Feng Zhang, PhD MD7 and Lina Mu, M.D., Ph.D.1
(1)University at Buffalo, State University of New York, Buffalo, NY, (2)University of California Los Angeles, Los Angeles, CA, (3)Taiyuan City Center for Disease Control and Prevention (CDC), Taiyuan, China, (4)Shanxi Tumor Hospital, Taiyuan, China, (5)University at Buffalo, The State University of New York, Buffalo, NY, (6)School of Public Health, Fudan University, Shanghai, China, (7)University of California, Los Angeles (UCLA), Los Angeles, CA