SALTED MEAT CONSUMPTION AND THE RISK OF LARYNGEAL-CANCER

A hospital-based, case-control study of laryngeal cancer was conducted in the Oncology Institute, Montevideo, Uruguay, during 1988-1992, in which 143 new cases and 460 controls were interviewed. The study was r estricted to males. As in most previous studies tobacco smoking and al cohol drinking were the major risk factors. Past and current salted me at consumption was associated with increased risks of laryngeal cancer , after controlling for the effects of tobacco and alcohol. Cigarette smoking and consumption of salted meat appeared to increase the risk o f laryngeal cancer in a multiplicative fashion. Fresh meat consumption (beef) was also associated with an increased risk of laryngeal cancer (OR 2.0). After Controlling for fresh meat ingestion, the estimates f or salted meat remained significant.