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    Do preserved foods increase prostate cancer risk?

    Access Status
    Open access via publisher
    Authors
    Jian, Le
    Lee, Andy
    Binns, Colin
    Date
    2004
    Type
    Journal Article
    
    Metadata
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    Citation
    Jian, Le and Lee, Andy and Binns, Colin. 2004. Do preserved foods increase prostate cancer risk?. British Journal of Cancer. 90 (9): pp. 1792-1795.
    Source Title
    British Journal of Cancer
    DOI
    10.1038/sj.bjc.6601755
    ISSN
    00070920
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/36536
    Collection
    • Curtin Research Publications
    Abstract

    Preserved foods have been found in some studies to be associated with increased cancer risks. The possible relationship between preserved foods and prostate cancer was investigated in a case–control study in southeast China during 2001–2002 covering 130 histologically confirmed cases and 274 inpatient controls without malignant disease. The total amount of preserved food consumed was positively associated with cancer risk, the adjusted odds ratio being 7.05 (95% CI: 3.12–15.90) for the highest relative to the lowest quartile of intake. In particular, the consumption of pickled vegetables, fermented soy products, salted fish and preserved meats was associated with a significant increase in prostate cancer risk, all with a significant dose–response relationship.

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