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Nitrosamine and related food intake and gastric and oesophageal cancer risk: a systematic review of the epidemiological evidence
Upping the intake of foods loaded with nitrosamine and nitrite, such as processed meats, preserved fish, and vegetables, may result in a spike in the risk of esophageal and gastric (stomach) cancer.
This meta-analysis focused on the risk of esophageal and gastric (stomach) based on the level of consumption of foods rich in nitrosamine and nitrite, such as processed meats, preserved fish and vegetables. A total of 61 studies published between 1985 and 2005 were included in this meta-analysis.
Researchers noted that high dietary ingestion of nitrite- and nitosamine-containing foods stacked the odds of developing esophageal and stomach cancer against an individual. This study documented that preference for foods, such as processed meats, preserved fish, and vegetables, may promote the development of esophageal and gastric cancer.
Research Summary Information
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2006
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Paula Jakszyn, Carlos-Alberto Gonzalez
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Unit of Nutrition, Environment and Cancer, Department of Epidemiology and Cancer Registry, Institut Català d' Oncologia, (ICO-IDIBELL), L'Hospitalet de LLobregrat (08907), Barcelona, Spain. paujak@ico.scs.es
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