Do preserved foods increase prostate cancer risk?
Preserved foods have been found in some studies to be associated with increased cancer risks. The possible relationship between preserved foods and prostate cancer was investigated in a case–control study in southeast China during 2001–2002 covering 130 histologically confirmed cases and 274 inpatie...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Nature Publishing Group
2004
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| Online Access: | http://hdl.handle.net/20.500.11937/36536 |
| _version_ | 1848754797515112448 |
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| author | Jian, Le Lee, Andy Binns, Colin |
| author_facet | Jian, Le Lee, Andy Binns, Colin |
| author_sort | Jian, Le |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Preserved foods have been found in some studies to be associated with increased cancer risks. The possible relationship between preserved foods and prostate cancer was investigated in a case–control study in southeast China during 2001–2002 covering 130 histologically confirmed cases and 274 inpatient controls without malignant disease. The total amount of preserved food consumed was positively associated with cancer risk, the adjusted odds ratio being 7.05 (95% CI: 3.12–15.90) for the highest relative to the lowest quartile of intake. In particular, the consumption of pickled vegetables, fermented soy products, salted fish and preserved meats was associated with a significant increase in prostate cancer risk, all with a significant dose–response relationship. |
| first_indexed | 2025-11-14T08:46:07Z |
| format | Journal Article |
| id | curtin-20.500.11937-36536 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:46:07Z |
| publishDate | 2004 |
| publisher | Nature Publishing Group |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-365362017-09-13T15:52:27Z Do preserved foods increase prostate cancer risk? Jian, Le Lee, Andy Binns, Colin preserved food case–control study prostate cancer China Preserved foods have been found in some studies to be associated with increased cancer risks. The possible relationship between preserved foods and prostate cancer was investigated in a case–control study in southeast China during 2001–2002 covering 130 histologically confirmed cases and 274 inpatient controls without malignant disease. The total amount of preserved food consumed was positively associated with cancer risk, the adjusted odds ratio being 7.05 (95% CI: 3.12–15.90) for the highest relative to the lowest quartile of intake. In particular, the consumption of pickled vegetables, fermented soy products, salted fish and preserved meats was associated with a significant increase in prostate cancer risk, all with a significant dose–response relationship. 2004 Journal Article http://hdl.handle.net/20.500.11937/36536 10.1038/sj.bjc.6601755 Nature Publishing Group unknown |
| spellingShingle | preserved food case–control study prostate cancer China Jian, Le Lee, Andy Binns, Colin Do preserved foods increase prostate cancer risk? |
| title | Do preserved foods increase prostate cancer risk? |
| title_full | Do preserved foods increase prostate cancer risk? |
| title_fullStr | Do preserved foods increase prostate cancer risk? |
| title_full_unstemmed | Do preserved foods increase prostate cancer risk? |
| title_short | Do preserved foods increase prostate cancer risk? |
| title_sort | do preserved foods increase prostate cancer risk? |
| topic | preserved food case–control study prostate cancer China |
| url | http://hdl.handle.net/20.500.11937/36536 |