CHEN-YU LIUHsu Y.-H.Wu M.-T.Pan P.-C.Ho C.-K.Su L.Xu X.Li Y.Christiani D.C.Chang T.-T.Lin S.-F.Chiou S.-S.Jang R.-C.Hsiao H.-H.Liu T.-C.Lin P.-C.Wong Y.-C.Wu H.-B.Lin S.-J.Sun Y.-M.Hsieh K.-S.Chang Y.-H.Wong Y.-C.Wu H.-B.Lin S.-J.Sun Y.-M.Hsieh K.-S.Chang Y.-H.2023-03-072023-03-0720091471-2407https://www.scopus.com/inward/record.uri?eid=2-s2.0-62649153947&doi=10.1186%2f1471-2407-9-15&partnerID=40&md5=501a8e0f0999ca52ce1d55901e29e3b9https://scholars.lib.ntu.edu.tw/handle/123456789/628969BACKGROUND: Consumption of cured/smoked meat and fish leads to the formation of carcinogenic N-nitroso compounds in the acidic stomach. This study investigated whether consumed cured/smoked meat and fish, the major dietary resource for exposure to nitrites and nitrosamines, is associated with childhood acute leukemia. METHODS: A population-based case-control study of Han Chinese between 2 and 20 years old was conducted in southern Taiwan. 145 acute leukemia cases and 370 age- and sex-matched controls were recruited between 1997 and 2005. Dietary data were obtained from a questionnaire. Multiple logistic regression models were used in data analyses. RESULTS: Consumption of cured/smoked meat and fish more than once a week was associated with an increased risk of acute leukemia (OR = 1.74; 95% CI: 1.15-2.64). Conversely, higher intake of vegetables (OR = 0.55; 95% CI: 0.37-0.83) and bean-curd (OR = 0.55; 95% CI: 0.34-0.89) was associated with a reduced risk. No statistically significant association was observed between leukemia risk and the consumption of pickled vegetables, fruits, and tea. CONCLUSION: Dietary exposure to cured/smoked meat and fish may be associated with leukemia risk through their contents of nitrites and nitrosamines among children and adolescents, and intake of vegetables and soy-bean curd may be protective.journal article10.1186/1471-2407-9-15191441452-s2.0-62649153947