Fried foods: A risk factor for laryngeal cancer?

C. Bosetti, R. Talamini, F. Levi, E. Negri, S. Franceschi, L. Airoldi, C. La Vecchia

Research output: Contribution to journalArticle

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 1297 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.

Original languageEnglish
Pages (from-to)1230-1233
Number of pages4
JournalBritish Journal of Cancer
Volume87
Issue number11
DOIs
Publication statusPublished - Nov 18 2002

Keywords

  • Case-control study
  • Diet
  • Fried foods
  • Laryngeal cancer
  • Risk factors

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

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  • Cite this

    Bosetti, C., Talamini, R., Levi, F., Negri, E., Franceschi, S., Airoldi, L., & La Vecchia, C. (2002). Fried foods: A risk factor for laryngeal cancer? British Journal of Cancer, 87(11), 1230-1233. https://doi.org/10.1038/sj.bjc.6600639