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

Figure 3 A: Meat intake and gastric cancer (case-control studies); (a) Meat intake: (a1) meat (a2) pork (a3) grilled meat (a4) mutton (a5) beef (a6) red meat; B: Processed meat and gastric cancer (case-control studies); * Without confidence intervals, but statistically significant; (b) Processed meat: (b1) salted meat (b2) processed meat (b3) bacon (b4) sausage (b5) cold cuts (b6) cured meat; C: Preserved fish, smoked foods, preserved vegetables and beer consumption and Gastric cancer (case-control studies); (c) Preserved fish: (c1) salted/dried fish (c2) salted fish (c3) processed fish (c4) dried fish (c5) preserved fish (d) Smoked foods: (d1) smoked meat (d2) smoked foods (d3) smoked/pickled (d4) smoked fish (e) Preserved vegetables: (e1) pickled vegetables (e2) dried vegetables (e3) salted vegetables (e4) preserved vegetables (f) Beer.