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很多人爱吃的“下饭菜”可能致癌,真的劝你少吃点!

时间:2024-11-28    来源:广东疾控    编辑:

参考文献

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[2] Yoo JY, Cho HJ, Moon S, Choi J, Lee S, Ahn C, et al. Pickled vegetable and salted fish intake and the risk of gastric cancer: two prospective cohort studies and a meta-analysis. Cancers. 2020;12(4):996. https://doi.org/10.3390/cancers12040996.

[3] 孙长颢.营养与食品卫生学第7版[M].人民卫生出版社.2017:45

[4] 刘文丹,何萍,陈云香,何琼芳,杨彦萍,季守莲.维生素C对市售酸腌菜中亚硝酸盐的影响研究[J].大理学院学报:综合版,2015,14(10):68-70

[5] 陈伊凡,李欢欢,张晋,唐宏刚,郭斯统,周安渊,陈光耀,陈黎洪.酱腌菜中亚硝酸盐控制的研究进展[J].浙江农业科学,2020,61(12):2618-2621

[6] 郑连强,袁先铃,罗燚.酱腌菜天然防腐保鲜技术及应用前景展望[J].中国调味品,2021,46(4):187-192



来源:广东疾控

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