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5g/day) had a high gastric cancer risk [OR(95%CI)= 3.78(1.74-5.44)]. Participantswith the salt taste preference at 7.3g/L and ≥14.6g/L showed higher risk of gastric cancer [OR(95%) for 7.3g/Land ≥14.6g/L were 5.36(2.72-10.97) and 4.75(2.43-8.85), respectively]. A significantly interaction was foundbetween salt taste preference and H.pylori infection (p=0.037). Salt taste preference was significantly correlatedwith sodium intake (Correlation coefficient=0.46, p<0.001). Conclusion: Salt taste preference test could be asimple way to evaluate an inherited characteristic of sodium intake, and our study confirms the gastric canceris associated with sodium intake and H.pylori.]]>
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20ng/ml (p=0.017). Conclusion: This is an important and interesting finding which requires further exploration intomechanism involved in calcium channel and prostate cancer risk in a larger cohort of different ethnic population.]]>
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0.7); where physical functioning and pain scores were less reliable (Cronbach’s α of 0.66 and 0.68 respectively).In the QLQ-BR23, 3 of 5 multi-item scales were reliable; less reliable were breast and arm symptoms scale(Cronbach’s α of 0.65 and 0.61 respectively). In our analysis the most determinative subscales of QLQ-C30on global health was emotional functioning followed by fatigue, role functioning and appetite loss (respectivelyp=0.002, p=0.01; p=0.03 and p=0.08). Among QLQ-BR23 scales systemic therapy side effects, future perspectiveand upset by hair loss subscales had high impact on global health status (respectively p=0.006; p=0.01 and p=0.03).Conclusions: The Turkish version of EORTC QLQ-C30 and QLQ-BR23 modules are reliable and valid tools toassess quality of life of Turkish breast cancer patients.]]>
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