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The bitter truth about salted fish and its links to cancer
Eating salted fish is associated with a higher risk of nasopharyngeal cancer
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Wong Seng Weng
If you visit the website of the National Heritage Board, you may come across an article titled Against All Odds: Salted Fish In Cantonese Cuisine in Singapore.
It describes how, in 1934, the Sanitary Board in colonial Singapore banned the sale of salted fish in Lau Pa Sat because of its smell.
