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Adverse effects of preserved vegetables on squamous cell carcinoma of esophagus and precancer lesions in a high risk area

Indulging in preserved vegetables may put an individual at risk of developing esophageal cancer.

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Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank

Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.

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Association of preserved vegetable consumption and prevalence of colorectal polyps: results from the Lanxi Pre-colorectal Cancer Cohort (LP3C)

Substituting preserved vegetables with fresh vegetables in our diet may reduce our chances of developing colorectal polyps.

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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.

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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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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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Diet and biliary tract cancer risk in Shanghai, China.

A decline in biliary tract cancer risk is associated with regular consumption of diets rich in onions, garlic, and shallot.

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