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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.

This study explored the association between the intake of salted meat and the probability of developing different types of cancer. A total of 13,050 men and women from Uruguay participated in this study and were assessed for their diets and cancer occurrence rates. 

The team of investigators discovered that high dietary ingestion of salted meat increased the risk of developing non-Hodgkin lymphoma, esophageal, lung, colorectal, bladder, cervical, kidney, and prostate cancer. The findings of this study reveal that fondness for salted meat may promote the development of cancer.

Research Summary Information

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