Please use this identifier to cite or link to this item: https://doi.org/10.1002/ijc.2910590502
Title: Preserved foods and nasopharyngeal carcinoma: A case-control study among Singapore Chinese
Authors: Lee, H.P. 
Gourley, L.
Duffy, S.W.
Esteve, J.
Lee, J.
Day, N.E.
Issue Date: 1994
Citation: Lee, H.P., Gourley, L., Duffy, S.W., Esteve, J., Lee, J., Day, N.E. (1994). Preserved foods and nasopharyngeal carcinoma: A case-control study among Singapore Chinese. International Journal of Cancer 59 (5) : 585-590. ScholarBank@NUS Repository. https://doi.org/10.1002/ijc.2910590502
Abstract: The association between the consumption of preserved foods in infancy, childhood and adulthood and the risk of nasopharyngeal carcinoma was investigated in a case-control study among Singapore Chinese: 200 cases (73% male) were compared with 406 hospital controls (71% male). Significantly increased risks were observed in association with frequent adult consumption of salted soy beans (OR 7.3 for consumption 4 or more times per week, compared with never), canned pickled vegetables (p = 0.01; OR 4.5 for 4 or more times per week), 'sze chuan chye', a salted Chinese tuber, (OR 2.4 for 4 or more times per month) and 'kiam chye', salted mustard greens (OR 2.7 for 4 or more times per week). A protective effect of high vitamin-E intake in adulthood was observed (OR 0.5 for the highest third of the control range, as compared with the lowest).
Source Title: International Journal of Cancer
URI: http://scholarbank.nus.edu.sg/handle/10635/113596
ISSN: 00207136
DOI: 10.1002/ijc.2910590502
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