Nitrite Levels Before and after Washing in Salted Fish
Journal: Archives of Clinical Gastroenterology (Vol.2, No. 1)Publication Date: 2016-04-30
Authors : Carolina Barauna de Assumpcao Jose Luiz Nascimento Andrea Ribeiro dos Santos Andre Salim Khayat Bruna Meireles Khayat Caroline Aquino Moreira-Nunes Ney Carneiro dos Santos Gregory Riggins Rommel Rodríguez Burbano Paulo Pimentel de Assumpcao;
Page : 007-009
Keywords : Cancer; Environmental health; Gastroenterology;
Abstract
Background: Gastric adenocarcinoma is the fourth most common malignancy worldwide and is globally the second leading cause of cancer-related deaths each year. Salted foods and exposure to H. pylori infection during the infancy have been considered the most important environment risk factors for gastric cancer. Despites increased access to electric energy, allowing the use of refrigerators to better conserve foods, many people keep consuming salted food, by washing them before eating with the intention of reducing salted flavor and also supposing to decrease or avoid risk of diseases. The aim of this study was to investigate the efficacy of reducing nitrites levels in salted fish by washing the fish before consuming, to find if washing salted food should be an efficient measure to reduce, or even avoid, the nitrites related gastric cancer risk.
Other Latest Articles
- Reciprocal Relationship between Compliance with Post-Op Follow-Up and Weight Loss after Bariatric Surgery
- Giant Appendicular Mucinous Cystoadenoma: Case Report and Review of the Literature
- Mediastinal Tuberculosis Lymphadenitis during Anti-TNF Therapy - Case Report
- Helicobacter pylori Infection and Hematologic Disorders: what do We Really Know?
- A Review on Therapeutic Management of Chronic Hepatitis B Infection
Last modified: 2018-09-04 14:19:34