Fried Foods and Cancer Risk

Sample size: 749 publication Evidence: moderate

Author Information

Author(s): Galeone C, Pelucchi C, Talamini R, Levi F, Bosetti C, Negri E, Franceschi S, La Vecchia C

Primary Institution: Istituto di Ricerche Farmacologiche ‘Mario Negri'

Does the consumption of fried foods increase the risk of oral/pharyngeal and oesophageal cancers?

A diet rich in fried foods is associated with a moderate increase in the risk of upper aero-digestive tract cancers in men.

Fried foods were linked to increased risks of oral/pharyngeal and oesophageal cancers.
The study controlled for various confounding factors including age, sex, and lifestyle habits.
Higher consumption of fried foods was reported among cancer cases compared to controls.

Eating a lot of fried foods might make you more likely to get certain types of throat and esophagus cancers.

Data were obtained from two case-control studies in Italy and Switzerland, analyzing dietary habits and cancer incidence.

Potential recall bias in dietary reporting and confounding factors related to lifestyle.

The increase in risk was moderate and may be influenced by other lifestyle factors.

The studies primarily involved male participants with a median age of 57 for oral/pharyngeal cancer and 60 for oesophageal cancer.

1.10 for oral-pharyngeal cancer and 1.16 for oesophageal cancer per increment of one portion of fried foods per week.

1.05–1.17 for oral-pharyngeal cancer and 1.08–1.26 for oesophageal cancer.

p<0.05

Access the complete publication on the publisher's website