Fermented Foods

Nitrosamine and related food intake and gastric and oesophageal cancer risk: a systematic review of the epidemiological evidence

June 24, 2023

Research Summaries

Processed Meats Fermented Foods

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.

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Preserved foods associated with increased risk of ovarian cancer.

October 29, 2018

Research Summaries

Ovarian Cancer Fermented Foods

High ovarian cancer risk is associated with frequent consumption preserved foods, such as preserved meats and vegetables.

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Focused review: agmatine in fermented foods.

February 1, 2016

Research Summaries

Alcohol Fermented Foods

High intakes of fermented foods and alcoholic beverages may increase susceptibility to agmatine-induced toxicity.

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DrCarney.com Blog

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.

Preserved foods associated with increased risk of ovarian cancer.

High ovarian cancer risk is associated with frequent consumption preserved foods, such as preserved meats and vegetables.

Focused review: agmatine in fermented foods.

High intakes of fermented foods and alcoholic beverages may increase susceptibility to agmatine-induced toxicity.

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DrCarney.com Blog

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.

Preserved foods associated with increased risk of ovarian cancer.

​High ovarian cancer risk is associated with frequent consumption preserved foods, such as preserved meats and vegetables.

Focused review: agmatine in fermented foods.

High intakes of fermented foods and alcoholic beverages may increase susceptibility to agmatine-induced toxicity.

Mission Statement

Frequently Used

My Videos

Site Access

Food Coaching

My Other Sites

Featured Columnist

Off Canvas Main Menu Display

High ovarian cancer risk is associated with frequent consumption preserved foods, such as preserved meats and vegetables.