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
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author Bosetti, C
Talamini, R
Levi, F
Negri, E
Franceschi, S
Airoldi, L
La Vecchia, C
author_facet Bosetti, C
Talamini, R
Levi, F
Negri, E
Franceschi, S
Airoldi, L
La Vecchia, C
author_sort Bosetti, C
collection PubMed
description 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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spelling pubmed-24089022009-09-10 Fried foods: a risk factor for laryngeal cancer? Bosetti, C Talamini, R Levi, F Negri, E Franceschi, S Airoldi, L La Vecchia, C Br J Cancer Epidemiology 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 Nature Publishing Group 2002-11-18 2002-11-12 /pmc/articles/PMC2408902/ /pubmed/12439711 http://dx.doi.org/10.1038/sj.bjc.6600639 Text en Copyright © 2002 Cancer Research UK https://creativecommons.org/licenses/by/4.0/This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material.If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit https://creativecommons.org/licenses/by/4.0/.
spellingShingle Epidemiology
Bosetti, C
Talamini, R
Levi, F
Negri, E
Franceschi, S
Airoldi, L
La Vecchia, C
Fried foods: a risk factor for laryngeal cancer?
title Fried foods: a risk factor for laryngeal cancer?
title_full Fried foods: a risk factor for laryngeal cancer?
title_fullStr Fried foods: a risk factor for laryngeal cancer?
title_full_unstemmed Fried foods: a risk factor for laryngeal cancer?
title_short Fried foods: a risk factor for laryngeal cancer?
title_sort fried foods: a risk factor for laryngeal cancer?
topic Epidemiology
url 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
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AT levif friedfoodsariskfactorforlaryngealcancer
AT negrie friedfoodsariskfactorforlaryngealcancer
AT franceschis friedfoodsariskfactorforlaryngealcancer
AT airoldil friedfoodsariskfactorforlaryngealcancer
AT lavecchiac friedfoodsariskfactorforlaryngealcancer

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