Prostate Cancer Ontology
Center for Systems Biology, Sichuan University West China Hospital, Sichuan China
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折叠 Prostate cancerProstate cancer
折叠 Epidemiological aspects of prostate cancerEpidemiological aspects of prostate cancer
展开 Basic information of patientBasic information of patient
展开 Personal medical historyPersonal medical history
展开 Genetic and epigenetic of prostate cancerGenetic and epigenetic of prostate cancer
折叠 Lifestyles of prostate cancerLifestyles of prostate cancer
展开 Demographic characteristics Demographic characteristics
展开 Habits and behaviorsHabits and behaviors
Physical activity
展开 EnvironmentEnvironment
展开 MineralMineral
展开 VitaminVitamin
展开 Drug and operationDrug and operation
展开 DiseasesDiseases
展开 Social factorsSocial factors
折叠 FoodsFoods
展开 Physiological and biochemicalPhysiological and biochemical
展开 Food additivesFood additives
展开 Unclear typeUnclear type
展开 Diagnostic aspects of prostate cancerDiagnostic aspects of prostate cancer
展开 Therapeutic aspects of prostate cancerTherapeutic aspects of prostate cancer
Preserved foods
Preferred Name Preserved foods
Definition Preserved foods have been found in some studies to be associated with increased cancer risks. The total amount of preserved food consumed was positively associated with cancer risk, the adjusted odds ratio being 7.05 (95% CI: 3.12-15.90) for the highest relative to the lowest quartile of intake. In particular, the consumption of pickled vegetables, fermented soy products, salted fish and preserved meats was associated with a significant increase in prostate cancer risk, all with a significant dose-response relationship.
Synonyms & Abbreviations Preserved foods
ReferenceCode NA
ReferenceURL NA
PMID 15208621
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