Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence

doi:10.3748/wjg.v12.i27.4296

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1291

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Jul 21, 2006 (publication date) through Nov 21, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

Esophageal Cancer

World J Gastroenterol. Jul 21, 2006; 12(27): 4296-4303
Published online Jul 21, 2006. doi: 10.3748/wjg.v12.i27.4296

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Figure 2 Meat, processed meat, preserved fish and preserved vegetables and gastric cancer (cohort studies). (a) Meat intake: (a1) meat (a2) pork; (b) Processed meat: (b1) salted meat (b2) processed meat (b3) bacon; (c) Preserved fish: (c1) salted/dried fish (c2) salted fish (c3) pr ocessed fish (c4) dried fish; (e) Preserved vegetables.

Citation: Jakszyn P, González CA. Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence. World J Gastroenterol 2006; 12(27): 4296-4303
URL: https://www.wjgnet.com/1007-9327/full/v12/i27/4296.htm
DOI: https://dx.doi.org/10.3748/wjg.v12.i27.4296