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Red Meat and Processed Meat Consumption and Nasopharyngeal Carcinoma Risk: A Dose-response Meta-analysis of Observational Studies.

Frequent consumption of red and processed meats may stimulate the development of nasopharyngeal cancer.

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Tobacco use and nasopharyngeal carcinoma in a cohort of US veterans.

​Cigarette smoking may put an individual at high risk of developing nasopharyngeal cancer.

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Smoking and nasopharyngeal carcinoma mortality: a cohort study of 101,823 adults in Guangzhou, China.

​Smoking may raise an individual's risk of dying from nasopharyngeal cancer.

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Fiber intake and risk of nasopharyngeal carcinoma: a case-control study.

​A high-fiber diet may help to ward off nasopharyngeal cancer.

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Diet and nasopharyngeal carcinoma.

High dietary intake of salted fish and other types of preserved food may stimulate the growth and development of cancerous cells and tumors in the nasopharynx.

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Preserved foods in relation to risk of nasopharyngeal carcinoma in Shanghai, China.

A surge in the risk of nasopharyngeal cancer is associated with generous intake of preserved foods.

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Preserved Vegetables Up Nasopharyngeal Cancer Risk

Preserved Vegetables Up Nasopharyngeal Cancer Risk
Every year, thousands of people worldwide are diagnosed with nasopharyngeal cancer. According to the American Cancer Society, about 3,200 Americans were diagnosed with nasopharyngeal cancer in 2015. The incidence rate of nasopharyngeal cancer is quite low in the United States comparatively, but this cancer is common in other parts of the world...
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Sue Louise Gilmore
I'm glad that home canning or freezing veggies didn't have the same effect!
Friday, 03 August 2018 18:40
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Adulthood consumption of preserved and nonpreserved vegetables and the risk of nasopharyngeal carcinoma: a systematic review.

Adequate intake of fresh, non-preserved vegetables may help guard against the development of nasopharyngeal cancer.

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Recent Comments
Marky Yvanovich
It would be interesting to see if this is directly related to the higher sodium content in preserved vegetables. Are there any pr... Read More
Thursday, 29 June 2017 11:23
Sean Carney
Marky, We are also very interested in these questions and would love to know more. We keep bumping into studies about fermented fo... Read More
Thursday, 29 June 2017 11:43
Marky Yvanovich
We had decided to avoid preserved vegetables due to the high sodium, but it's good to have an additional incentive to avoid them, ... Read More
Thursday, 29 June 2017 14:02
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