Fried foods: a risk factor for laryngeal cancer?
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.
Bosetti
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C
Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62, 20157 Milan, Italy. bosetti@marionegri.it
Talamini
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R
Levi
F
F
Negri
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E
Franceschi
S
S
Airoldi
L
L
La Vecchia
C
C
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
D004041:Dietary Fats