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Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods, consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with SCC and precancer lesions.

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area