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Article
March 26, 1904

CANCER AND FROZEN MEAT.

JAMA. 1904;XLII(13):835-836. doi:10.1001/jama.1904.02490580025009

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Abstract

A rather curious inquiry was made in the British House of Commons a few days ago, asking whether the use of frozen meat—which has become a considerable portion of British diet—was in any way responsible for the increase of cancer. It shows the public interest in this subject, though the possibility of frozen meat having anything to do with cancer is about as remote as that of the responsibility of tomatoes or other articles of food which have been thus credited in the past. Of course, the molecular changes which take place in the process of freezing may deteriorate the nutritive qualities of meat to a certain extent, but so far as we have been able to learn or observe, cancerous disorders are not more frequent among the Eskimos, who for a large part of the year, from necessity, live almost exclusively on frozen meat, than among other people of

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