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Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat
Avid consumers of salted foods, such as salted meat and fat, may have a high propensity to come down with esophageal cancer.
This research work studied the salted food-esophageal cancer connection hypothesis. A total of 216 Chinese men and women volunteered for this study and were assessed based on their eating habits and the occurrence of esophageal cancer.
Researchers discovered that frequent eaters of salted meat and fatty foods faced increased risk of developing esophageal cancer. This Chinese study documented a harmful association between regular ingestion of salted fat and meat and esophageal cancer risk.
Research Summary Information
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2019
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Lin Zhao, Yu-Chen Li, Jiang-Ping Wu, Yan-Jie Zhao, Rui-Bin Wang, Min Jiang, Qing-Kun Song
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Department of Medical Records and Statistics, Xuanwu Hospital, Capital Medical University, Beijing, China. Translational Brain Cancer Research Laboratory, QIMR Berghofer Medical Research Institute, School of Medicine, The University of Queensland, Herston, Queensland, Australia. Department of Medical Oncology, Beijing Shijitan Hospital, Capital Medical University, Beijing, China. Emergency Department, Beijing Shijitan Hospital, Capital Medical University, Beijing, China. Department of Traditional Chinese Medicine, Capital Medical University, Beijing, China. Department of Clinical Epidemiology and Evidence-based Medicine, Beijing Shijitan Hospital, Capital Medical University, Beijing, China. Beijing Key Laboratory of Cancer Therapeutic Vaccine, Beijing, China.
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Yes, Free full text of study was found:
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