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Nitrosamine and related food intake and gastric and oesophageal cancer risk: a systematic review of the epidemiological evidence

Upping the intake of foods loaded with nitrosamine and nitrite, such as processed meats, preserved fish, and vegetables, may result in a spike in the risk of esophageal and gastric (stomach) cancer.

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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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Focused review: agmatine in fermented foods.

High intakes of fermented foods and alcoholic beverages may increase susceptibility to agmatine-induced toxicity.

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