Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control study
Christiani, David C.
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CitationLiu, Chen-yu, Yi-Hsiang Hsu, Ming-Tsang Wu, Pi-Chen Pan, Chi-Kung Ho, Li Su, Xin Xu, Yi Li, and David C Christiani. 2009. “Cured Meat, Vegetables, and Bean-Curd Foods in Relation to Childhood Acute Leukemia Risk: A Population Based Case-Control Study.” BMC Cancer 9 (1). https://doi.org/10.1186/1471-2407-9-15.
AbstractBackground: Consumption of cured/smoked meat and fish leads to the formation of carcinogenic N-nitroso compounds in the acidic stomach. This study investigated whether consumed cured/smoked meat and fish, the major dietary resource for exposure to nitrites and nitrosamines, is associated with childhood acute leukemia.Methods: A population-based case-control study of Han Chinese between 2 and 20 years old was conducted in southern Taiwan. 145 acute leukemia cases and 370 age-and sex-matched controls were recruited between 1997 and 2005. Dietary data were obtained from a questionnaire. Multiple logistic regression models were used in data analyses. Results: Consumption of cured/smoked meat and fish more than once a week was associated with an increased risk of acute leukemia (OR = 1.74; 95% CI: 1.15-2.64). Conversely, higher intake of vegetables (OR = 0.55; 95% CI: 0.37-0.83) and bean-curd (OR = 0.55; 95% CI: 0.34-0.89) was associated with a reduced risk. No statistically significant association was observed between leukemia risk and the consumption of pickled vegetables, fruits, and tea. Conclusion: Dietary exposure to cured/smoked meat and fish may be associated with leukemia risk through their contents of nitrites and nitrosamines among children and adolescents, and intake of vegetables and soy-bean curd may be protective.
Citable link to this pagehttp://nrs.harvard.edu/urn-3:HUL.InstRepos:41426795
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