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Preserved Vegetables Up Nasopharyngeal Cancer Risk

Preserved Vegetables Up Nasopharyngeal Cancer Risk
Every year, thousands of people worldwide are diagnosed with nasopharyngeal cancer. According to the American Cancer Society, about 3,200 Americans were diagnosed with nasopharyngeal cancer in 2015. The incidence rate of nasopharyngeal cancer is quite low in the United States comparatively, but this cancer is common in other parts of the world...
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Adulthood consumption of preserved and nonpreserved vegetables and the risk of nasopharyngeal carcinoma: a systematic review.

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

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Recent Comments
Marky Yvanovich
It would be interesting to see if this is directly related to the higher sodium content in preserved vegetables. Are there any pr... Read More
Thursday, 29 June 2017 16:23
Sean Carney
Marky, We are also very interested in these questions and would love to know more. We keep bumping into studies about fermented fo... Read More
Thursday, 29 June 2017 16:43
Marky Yvanovich
We had decided to avoid preserved vegetables due to the high sodium, but it's good to have an additional incentive to avoid them, ... Read More
Thursday, 29 June 2017 19:02
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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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