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. © 2002 Cancer Research UK.
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APA
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
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