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Salted fish and processed foods intake and nasopharyngeal carcinoma risk: a dose-response meta-analysis of observational studies

Habitual eaters of salted fish and processed foods may have a high probability of coming down with nasopharyngeal cancer.

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Cantonese-style salted fish as a cause of nasopharyngeal carcinoma: report of a case-control study in Hong Kong

Nasopharyngeal cancer is more likely to occur among young adults who have been consuming Cantonese-style salted fish since childhood.

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Intake of Cantonese-style salted fish as a cause of nasopharyngeal carcinoma

Regular intake of Cantonese-style salted fish may spur the development of nasopharyngeal cancer.

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Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women

Preference for salty foods, including salted fish roe, may raise the incidence of stomach cancer among middle-aged men and women.

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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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Do preserved foods increase prostate cancer risk?

Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.

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Salt-preserved foods and risk of gastric cancer.

Frequent consumers of salty foods may have a high tendency to develop stomach cancer.

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