Hitomi Okubo
- Processed meat consumption and lung function: modification by antioxidants and smokingBy Hitomi Okubo, Seif O. Shaheen, Georgia Ntani, Karen A. Jameson, Holly E. Syddall, Avan Aihie Sayer, Elaine M. Dennison, Cyrus Cooper, Sian M. Robinson and the Hertfordshire Cohort Study GroupHitomi Okubo1MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton2Dept of Social and Preventive Epidemiology, Graduate School of Medicine, The University of Tokyo, Tokyo, JapanSeif O. Shaheen3Centre for Primary Care and Public Health, Blizard Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UKGeorgia Ntani1MRC Lifecourse Epidemiology Unit, University of Southampton, SouthamptonKaren A. Jameson1MRC Lifecourse Epidemiology Unit, University of Southampton, SouthamptonHolly E. Syddall1MRC Lifecourse Epidemiology Unit, University of Southampton, SouthamptonAvan Aihie Sayer1MRC Lifecourse Epidemiology Unit, University of Southampton, SouthamptonElaine M. Dennison1MRC Lifecourse Epidemiology Unit, University of Southampton, SouthamptonCyrus Cooper1MRC Lifecourse Epidemiology Unit, University of Southampton, SouthamptonSian M. Robinson1MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton
- Association between processed meat consumption and lung function: Modification by fruit and vegetable intake and smokingBy Seif Shaheen, Hitomi Okubo, Georgia Ntani, Karen Jameson, Holly Syddall, Avan Aihie Sayer, Elaine Dennison, Cyrus Cooper and Sian RobinsonSeif Shaheen1Centre for Primary Care and Public Health, Barts and the London School of Medicine, Queen Mary University of London, London, United KingdomHitomi Okubo2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomGeorgia Ntani2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomKaren Jameson2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomHolly Syddall2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomAvan Aihie Sayer2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomElaine Dennison2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomCyrus Cooper2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United KingdomSian Robinson2MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, United Kingdom
- Processed meat consumption and lung function: modification by antioxidants and smokingBy Hitomi Okubo, Seif O Shaheen, Georgia Ntani, Karen A Jameson, Holly E Syddall, Avan Aihie Sayer, Elaine M Dennison, Cyrus Cooper, Sian M Robinson and The Hertfordshire Cohort Study GroupArticle | Published in 2013 in European Respiratory JournalHitomi Okubo*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UK#Dept of Social and Preventive Epidemiology, Graduate School of Medicine, The University of Tokyo, Tokyo, JapanSeif O ShaheenΒΆCentre for Primary Care and Public Health, Blizard Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UKGeorgia Ntani*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UKKaren A Jameson*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UKHolly E Syddall*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UKAvan Aihie Sayer*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UKElaine M Dennison*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UKCyrus Cooper*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UKSian M Robinson*MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton, UK
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