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Cases tended to consume slightly more rice, but less protein\u2010rich foods (<jats:italic>i.e.<\/jats:italic>, bean curd, meat, eggs) and vegetables than did controls. The relative risks of lung cancer across increasing quartiles of meat (<jats:italic>i.e.<\/jats:italic>, pork) consumption, for example, were 1.00, 0.67, 0.72 and 0.46 (<jats:italic>p<\/jats:italic> for trend &lt;0.01). The relative risks of lung cancer across increasing quartiles of consumption of dark\u2010green, leafy vegetables were 1.00, 0.62, 0.52 and 0.41 (<jats:italic>p<\/jats:italic> for trend &lt;0.01). Although specific dietary constituent(s) responsible for the protective effect of vegetable consumption could not be identified, carotenoids other than \u03b2\u2010carotene, or compounds in cruciferous or Allium vegetables, are possibilities.<\/jats:p>","DOI":"10.1002\/ijc.2910500609","type":"journal-article","created":{"date-parts":[[2007,2,19]],"date-time":"2007-02-19T22:39:02Z","timestamp":1171924742000},"page":"876-880","source":"Crossref","is-referenced-by-count":61,"title":["Dietary determinants of lung\u2010cancer risk: Results from a case\u2010control study in Yunnan province, China"],"prefix":"10.1002","volume":"50","author":[{"given":"C. A.","family":"Swanson","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"B. L.","family":"Mao","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J. 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