Habitual eaters of salted fish and processed foods may have a high probability of coming down with nasopharyngeal cancer.
Health - Food - Science - Community
Nasopharyngeal cancer is more likely to occur among young adults who have been consuming Cantonese-style salted fish since childhood.
Regular intake of Cantonese-style salted fish may spur the development of nasopharyngeal cancer.
Preference for salty foods, including salted fish roe, may raise the incidence of stomach cancer among middle-aged men and women.
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.
A surge in the risk of nasopharyngeal cancer is associated with generous intake of preserved foods.
Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.
Frequent consumers of salty foods may have a high tendency to develop stomach cancer.