Reference summary — not medical advice or a personal risk estimate.
Salted fish, Chinese-style
Summary
Chinese-style salted fish, especially eaten in childhood, is associated with increased nasopharyngeal cancer risk.
Detail
Chinese-style salted fish is preserved by salting and partial drying, generating nitrosamines during the process. IARC classifies it as Group 1 with sufficient evidence for nasopharyngeal carcinoma; risk is strongest when consumption begins in childhood.
Regional relevance
regional
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Sources
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