title: Fried foods: a risk factor for laryngeal cancer?
abstract: The role of fried foods on laryngeal cancer risk was investigated in a case-control study from Italy and Switzerland on 527 cases and 1,297 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.
authors.affiliation: Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62, 20157 Milan, Italy. bosetti@marionegri.it
authors.forename: C
authors.initials: C
authors.lastname: Bosetti
authors.forename: R
authors.initials: R
authors.lastname: Talamini
authors.forename: F
authors.initials: F
authors.lastname: Levi
authors.forename: E
authors.initials: E
authors.lastname: Negri
authors.forename: S
authors.initials: S
authors.lastname: Franceschi
authors.forename: L
authors.initials: L
authors.lastname: Airoldi
authors.forename: C
authors.initials: C
authors.lastname: La Vecchia
mesh_terms: D000328:Adult; D000368:Aged; D000818:Animals; D003296:Cooking; D004032:Diet; D004041:Dietary Fats; D004531:Eggs; D005260:Female; D005399:Fishes; D006801:Humans; D007558:Italy / Q000453:epidemiology; D007822:Laryngeal Neoplasms / Q000453:epidemiology / Q000209:etiology*; D008297:Male; D008460:Meat; D008875:Middle Aged; D016017:Odds Ratio; D018570:Risk Assessment; D011198:Solanum tuberosum; D013557:Switzerland / Q000453:epidemiology
chemical_list: D004041:Dietary Fats