Adequate intake of fresh, non-preserved vegetables may help guard against the development of nasopharyngeal cancer.

This study assessed the relationship between the consumption of preserved and non-preserved vegetables and the risk of developing nasopharyngeal cancer. Researchers conducted a meticulous meta-analysis on data extracted from 16 case-control studies.

The team of investigators observed that high dietary ingestion of non-preserved vegetables diminished the odds of developing nasopharyngeal cancer by 36%. In contrast, consistent consumption of preserved vegetables was found to double nasopharyngeal cancer risk in this study. The results of this study support the hypothesis that generous intake of diets loaded with fresh, non-preserved vegetables may protect individuals from developing cancerous cells in the nasopharynx.