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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.

This study evaluated the association between pre-illness intake of preserved foods, such preserved meats and vegetables, and the risk of being diagnosed with ovarian cancer. With the aid of validated food frequency questionnaires, researchers collated and analyzed data on the rate of consumption of preserved foods among 1,000 women residing in Guangzhou Guangdong province in China. The ovarian cancer odds ratios of all the subjects were also determined. 

Researchers observed that women in the highest category of preserved food consumption had higher risk of having ovarian cancer than women who rarely ate these types of foods. The results of this study demonstrate that high dietary ingestion of preserved foods may raise a woman's risk of developing ovarian cancer.

Research Summary Information

Focused review: agmatine in fermented foods.

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