Showing papers on "Salted fish published in 1983"

Salted fish and inhalants as risk factors for nasopharyngeal carcinoma in Malaysian Chinese.

Abstract: We conducted a case-control study of nasopharyngeal carcinoma among Malaysian Chinese to test inhalants, salted fish consumption, and use of tobacco, alcohol, and nasal ointments as risk factors for the disease. Interviews with 100 cases and 100 controls indicated that salted fish consumption during childhood was a significant risk factor (relative risk, 3.0; p = 0.04); childhood daily consumption of this food item compared to nonconsumption carried a relative risk of 17.4 [95% confidence interval = (2.7, 111.1)]. Occupational exposure to smokes (relative risk, 6.0; p = 0.006) and to dusts (relative risk, 4.0; p < 0.001) was also significantly associated with nasopharyngeal carcinoma. The two risk factors (consumption of salted fish and exposure to smoke and/or dust) were independent of each other. There was no association between nasopharyngeal carcinoma and tobacco, alcohol, or nasal ointments.

Food with high salt content and quality improving agent thereof

Abstract: PURPOSE:To prepare a food with a high salt content, improved keeping quality and reduced salty taste, by using sodium acetate with an edible calcium, magnesium or potassium salt CONSTITUTION:In preparing a salted product,eg cod roe, salmon roe or salted fish guts, food of delicate flavor, pickled UME or pickles, with a common salt content of 35-25wt%, sodium acetate and an edible calcium, magnesium or potassium salt, eg calcium chloride, calcin lactate, magnesium chloride or potassium chloride, are added to the food