No abstract

To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

The phase transition temperatures of CaZrO 3 -doped (Na 0.49 K 0.49 Li 0.02 )(Nb 0.8 Ta 0.2 )O 3 lead-free piezoelectrics (LKNNT-CZ5) have been studied with X-ray diffraction and Raman scattering. It is found that LKNNT-CZ5 ceramics and powders with the same crystallite size (~2-5 lm) exhibit distinctly different phase transition behaviors versus temperature. The ceramic bulk changes its orthorhombic phase to tetragonal structure abruptly after being pulverized to powders at room temperature(RT), and follows a phase transition sequence with increasing temperature: orthorhombic (RT-65°C), orthorhombic and tetragonal (65°C-105°C), and tetragonal phase (105°C to~220°C). Contrastively, the powders hold a tetragonal structure without any phase transition within the whole temperature region (RT-220°C). These differences might be induced by the existing internal stress or residual strain, which could be released during the grinding process.S. Zhang-contributing editor Manuscript No. 35520.