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Fried foods: a risk factor for laryngeal cancer?
C Bosetti1, R Talamini, F Levi
1Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62, 20157 Milan, Italy. bosetti@marionegri.it
British Journal of Cancer
|November 20, 2002
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.