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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 
 
 

Preserved foods in relation to risk of nasopharyngeal carcinoma in Shanghai, China.

A population-based case-control study was conducted in Shanghai, China, to investigate the association between dietary factors and risk of nasopharyngeal carcinoma ( NPC). The study included 935 NPC patients aged 15 to 74 years and 1,032 community controls. Exposures to salted fish and other protein-containing preserved food were associated with increased risk of NPC. Individuals who ate salted fish at least once a week had an 80% increase in risk of NPC relative to those who ate salted fish less than once a month (p = 0.07). Compared with those in the lowest quartile of protein-containing preserved foods, subjects in the highest quartile of intake experienced a statistically significant 78% increase in risk of NPC [odds ratio (OR) = 1.78, 95% confidence interval (CI) = 1.37-2.31], with a dose-dependent relationship (p for linear trend < 0.001 ). A similar association between intake of preserved vegetables and NPC risk was observed (OR = 1.39, p for linear trend = 0.003). In contrast, high intake of oranges/tangerines was associated with a statistically significant reduction in risk of NPC (OR = 0.55, p for linear trend < 0.001). When we examined the joint effect of preserved food and oranges/tangerines on risk of NPC, subjects in the highest tertile of preserved food and the lowest tertile of orange/ tangerine intake had a 3-fold increase in risk (95% CI = 2.08-4.91) compared with those in the lowest tertile of preserved food and the highest tertile of orange/tangerine intake.[1]

References

  1. Preserved foods in relation to risk of nasopharyngeal carcinoma in Shanghai, China. Yuan, J.M., Wang, X.L., Xiang, Y.B., Gao, Y.T., Ross, R.K., Yu, M.C. Int. J. Cancer (2000) [Pubmed]
 
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