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

Figure 4 A: Meat and preserved vegetables and oesophageal cancer; * Without confidence intervals, but statistically significant; (a) Meat intake: (a1) meat (a2) pork (a3) grilled meat (a4) mutton (a5) beef (a6) read meat (e) Preserved vegetables: (e1) pickled vegetables (e2) dried vegetables (e3) salted vegetables (e4) preserved vegetables; B: Processed meat, preserved fish and preserved vegetables and oesophageal cancer (case-control and cohort studies); (b) Processed meat: (b1) salted meat (b2) processed meat (b3) bacon (c) Preserved fish: (e) Preserved vegetables: (e1) pickled vegetables (e2) dried vegetables (e3) salted vegetables.