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Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank
Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.
Does eating of preserved vegetables increase an individual's chances of dying prematurely? Researchers from China set out to provide answer to this question. The researchers monitored the dietary and mortality records of 440,415 Chinese men and women over a 10-year period.
The research team found out that the likelihood of dying from hemorrhagic stroke and esophageal cancer was high among consumers of preserved vegetables. This study concluded that generous ingestion of preserved vegetables may be a contributing factor to the rising death rates from hemorrhagic stroke and esophageal cancer.
Research Summary Information
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2023
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Pan Zhuang, Fei Wu, Xiaohui Liu, Fanghuan Zhu, Yin Li , Jingjing Jiao, Yu Zhang
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Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, 79 Qingchun Road, Hangzhou, 310003, Zhejiang, China. Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China. Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China. Department of Endocrinology, The Second Affiliated Hospital, Zhejiang University School of Medicine, 88 Jiefang Road, Hangzhou, 310009, Zhejiang, China. Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, 79 Qingchun Road, Hangzhou, 310003, Zhejiang, China. y_zhang@zju.edu.cn. Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China. y_zhang@zju.edu.cn.
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