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日前,国际权威医学杂志《英国医学杂志》在线发表了由北京大学、哈佛大学、中国医学科学院和牛津大学学者共同完成的最新研究结果,研究者通过对中国慢性病前瞻性研究(CKB)项目资料的分析,发现常吃辣食与降低死亡风险存在关联。论文第一作者、北京大学公共卫生学院流行病与卫生统计学系吕筠教授介绍,CKB项目是迄今全球少有的几项建立有生物样本库的大型前瞻性队列研究之一。项目目标长期随访至少20年,观察主要
Recently, the international authoritative medical magazine “British Medical Journal” published online Peking University, Harvard University, Chinese Academy of Medical Sciences and Oxford University scholars completed the latest research results, the researchers through the China chronic disease prospective study (CKB) project information Analysis found that eating spicy food and reducing the risk of death are related. The first author of the paper, Professor Lu Jun, Department of Epidemiology and Health Statistics, School of Public Health, Peking University, said that the CKB project is one of the few large-scale prospective cohort studies that has established a biological sample base in the world so far. Long-term follow-up of the project objectives at least 20 years, the main observation