Consumption of sodium and salted foods in relation to cancer and cardiovascular disease: the Japan Public Health Center–based Prospective Study | Zendy

Ribeka Takachi | Zendy; Manami Inoue | Zendy; Taichi Shimazu | Zendy; Shizuka Sasazuki | Zendy; Junko Ishihara | Zendy; Norie Sawada | Zendy; Taiki Yamaji | Zendy; Motoki Iwasaki | Zendy; Hiroyasu Iso | Zendy; Yoshitaka Tsubono | Zendy; Shoichiro Tsugane | Zendy

Open Access

Consumption of sodium and salted foods in relation to cancer and cardiovascular disease: the Japan Public Health Center–based Prospective Study

Author(s) -

Ribeka Takachi,

Manami Inoue,

Taichi Shimazu,

Shizuka Sasazuki,

Junko Ishihara,

Norie Sawada,

Taiki Yamaji,

Motoki Iwasaki,

Hiroyasu Iso,

Yoshitaka Tsubono,

Shoichiro Tsugane

Publication year - 2009

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.2009.28587

Subject(s) - medicine , salted fish , cancer , colorectal cancer , disease , hazard ratio , red meat , environmental health , confidence interval , fish <actinopterygii> , pathology , fishery , biology

Although the influence of salt, per se, on the risk of cancer or cardiovascular disease (CVD) might differ from that of salt-preserved foods, few studies have simultaneously examined the effects of sodium and salted foods on the risk of either cancer or CVD.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research