Fried foods: a risk factor for laryngeal cancer?

The role of fried foods on laryngeal cancer risk was investigated in a case–control study from Italy and Switzerland on 527 cases and 1297 hospital controls. A significant increased risk was found for high consumption of fried meat, fish, eggs and potatoes, with odds ratios of 1.6, 3.1, 1.9 and 1.9,...

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Detalles Bibliográficos
Autores principales: Bosetti, C, Talamini, R, Levi, F, Negri, E, Franceschi, S, Airoldi, L, La Vecchia, C
Formato: Texto
Lenguaje:English
Publicado: Nature Publishing Group 2002
Materias:
Epidemiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2408902/
https://www.ncbi.nlm.nih.gov/pubmed/12439711
http://dx.doi.org/10.1038/sj.bjc.6600639
Descripción
Sumario:The role of fried foods on laryngeal cancer risk was investigated in a case–control study from Italy and Switzerland on 527 cases and 1297 hospital controls. A significant increased risk was found for high consumption of fried meat, fish, eggs and potatoes, with odds ratios of 1.6, 3.1, 1.9 and 1.9, respectively. British Journal of Cancer (2002) 87, 1230–1233. doi:10.1038/sj.bjc.6600639 www.bjcancer.com © 2002 Cancer Research UK

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