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Meat that has been smoked, cured, or preserved, with a consistent association with higher colorectal cancer incidence.
are implicated in cancer primarily because they can be chemically converted—inside the food or the body—into that react with amines to form N‑nitroso compounds (NOCs), including nitrosamines, some of ...
The evidence consistently shows that consumption increases the risk of and is classified by as carcinogenic to humans, while is considered probably carcinogenic and linked to modest increases in sever...
Multiple recent epidemiological analyses identify a handful of specific food preservatives—especially nitrate/nitrite curing agents and a smaller group of sorbates, sulfites and acetate-type acids—as ...