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Cantonese Style Salted Fish. Consuming preserved non-starchy vegetables might increase the risk of nasopharyngeal cancer. Although Cantonese-style salted fish has been classified by IARC as a group 1 carcinogen the putative main biological active component N-nitrosodimethylamine is only classified as a group 2A carcinogen.
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Although Cantonese-style salted fish has been classified by IARC as a group 1 carcinogen the putative main biological active component N-nitrosodimethylamine is only classified as a group 2A carcinogen. Gwong2 Dung1 Haam4 Yu2. It is a fish preserved or cured with salt and was a staple food in Guangdong.
Consuming preserved non-starchy vegetables might increase the risk of nasopharyngeal cancer.
While the fish is cooking mix the soy sauce rice wine and water. And in an experiment in which 20 Wistar albino rats were fed Cantonese-style salted fish 4 subsequently developed car cinomas in the nasal or paranasal regions while none of the 6 control rats did 19. Skewer the fish in a way that exposes as much surface area as possible to air and sun. Place the fish 1 on a steamer tray or basket and then top it with the chopped ginger 2.
