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Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.
Increased intake of processed and pickled foods may promote the development of esophageal cancer.
This study aimed to evaluate the connection between high dietary ingestion of processed and pickled foods and esophageal cancer by means of a meta-analysis. Researchers examined nutritional and clinical data drawn out from eligible studies.
Researchers discovered that subjects who indulged in processed and pickled foods had high propensity to develop esophageal cancer compared to non-consumers of these types of foods. A 78% increase in esophageal cancer risk was associated with high intake of processed foods in this study. The findings of this study show that diets rich in pickled and processed foods may spur the development of esophageal cancer.
Research Summary Information
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2018
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Yan B, Zhang L, Shao Z.
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School of Public Health, Fourth Military Medical University, Department of Epidemiology, Xi'an, Shanxi Province 710032, China. Fourth Military Medical University, Nutrition and Food Hygiene, Xi'an, Shanxi Province 710032, China. School of Public Health, Fourth Military Medical University, Department of Epidemiology, Xi'an, Shanxi Province 710032, China. Electronic address: zjs201805@163.com.
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No, Free full text of study was not found.
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