The awareness of cancer and its association with consumption of food high in nitrosamine: knowledge, attitude, practice (KAP) among IIUM Kuantan undergraduate students

• Main Authors: Mustafa Kamal, Nor Amalia Ezaty, Abdul Shukor, Muhammad Syarifuddin, Rostam, Muhamad Ashraf
• Format: Article
• Language: English
• Published: Kulliyyah of Allied Health Sciences, International Islamic University Malaysia. 2020
• Subjects: RA Public aspects of medicine; RA644.3 Public Health. Hygiene. Preventive Medicine - Chronic and Noninfectious Diseases and Public Health
• Online Access: http://irep.iium.edu.my/87733/1/87733_The%20awareness%20of%20cancer%20and%20its%20association.pdf; http://irep.iium.edu.my/87733/; https://journals.iium.edu.my/ijahs/index.php/IJAHS/issue/view/15
• Institution: Universiti Islam Antarabangsa Malaysia

Introduction: The trend in consuming preserved food, pickled food and processed food has been widely developed. This type of food contributes to high nitrosamines formation. Nitrosamines are the end product of N-nitroso compounds (NOCs) and high consumption of food containing nitrosamine leads to ca...