Associations between Preserved Foods and Breast Cancer Risk in Hong Kong Chinese Women.
Priscilla Ming Yi LeeChi-Hei KwokYee-Kei TsoiCherry WuSze-Hong LawKoon-Ho TsangYiu-Cheong YeungW C ChanGary M K TseKaren Ka-Wan YuenRay Ka Wai HungFeng WangLap Ah TsePublished in: Cancer prevention research (Philadelphia, Pa.) (2022)
The main finding of this case-control study, an association between cured meat intake and a higher risk of breast cancer in Hong Kong Chinese women, contributes to the growing evidence for population-level health benefits of reducing cured meat consumption.