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Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat

Avid consumers of salted foods, such as salted meat and fat, may have a high propensity to come down with esophageal cancer.

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Salted meat consumption as a risk factor for cancer of the oral cavity and pharynx: a case-control study from Uruguay

A high salted meat diet may favor the development of pharyngeal and oral (mouth) cancer.

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Processed meat consumption and squamous cell carcinoma of the oesophagus in a large case-control study in Uruguay

Indulgence in processed meat may trigger the development of esophageal cancer.

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Salted meat consumption and the risk of cancer: a multisite case-control study in Uruguay

Habitual consumption of salted meat may make an individual more vulnerable to different types of 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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Salt processed food and gastric cancer in a Chinese population.

Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.

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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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