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Abstract

Areca nut has been used as a masticatory since antiquity and it is estimated that more than 10% of the world population chews it in a variety of forms. We have evaluated the carcinogenicity of different preparations of areca nut: ripe-uprocessedsundried nut (R-UP-SD), ripe-processedsundried nut (R-P-SD), unripe-processed-sundried nut (UR-P-SD), ripe-unprocessed-sundried-water-soaked nut (R-UP-SD-WS) and ripe-unprocessed-undried-water-soaked nut (R-UP-UD-WS) in mice following diet-feeding or oral feeding for 12 months. Only unprocessed areca nuts (R-UP-SD, R-UP-SD-WS and R-UP-UD-WS), at high doses, displayed a very weak carcinogenicity.