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Fried foods: a risk factor for laryngeal cancer?

Indulging in fried foods may raise an individual's risk of acquiring laryngeal cancer.

​This study assessed the correlation between the intake of fried foods and the likelihood of having laryngeal cancer. Researchers compared the rate of consumption of fried foods with the occurrence of laryngeal cancer in a study group comprising of 527 patients with laryngeal cancer and 1297 healthy persons.

Researchers found a high prevalence of laryngeal cancer among regular consumers of fried foods. Data from this study indicate that larger intake of fried foods, including fried meat, fish, eggs, and potatoes, may play a role in stimulating the development of cancerous cells and tumors in the larynx.

Research Summary Information

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