A Case‐Control Study of Gastric Cancer and Diet in Northern Kyushu, Japan

Abstract

A case‐control study of gastric cancer was done in a rural area of northern Kyushu, Japan, in relation to dietary habits especially focusing on the relationship with the consumption of broiled fish. The study was based upon 139 cases of newly diagnosed gastric cancer at a single institution, 2,574‐ hospital controls and 278 controls sampled randomly from the residents of the study area (with sex and year of birth matched). No association was observed between the consumption of broiled fish and gastric cancer risk whether three types of broiled fish (raw fish, dried fish and salted fish) were analyzed separately or as a single category. However, consistently in the comparisons with both sets of controls, the risk of gastric cancer was inversely related with the consumption of fruits and positively associated with cigarette smoking. A decreased risk of gastric cancer was also noted among those with high consumption of green tea (10 or more cups per day).

Dietary factors and stomach cancer mortality

“…The other factors are tobacco smoking (current, former, and currently not smoking), alcohol (current or currently not drinking), history of chronic gastric symptoms (yes or no), occupation (permanent or nonpermanent work), and coffee drinking (daily or occasionally). These factors control possible confounding factors (Haenszel et al, 1972;Hoey et al, 1981;Hisashige et al, 1983;Jeyaratnam et al, 1987;Kono et al, 1988;Yin et al, 1989;Hirayama, 1990;Kneller et al, 1990;Une et al, 1995;You et al, 1995;Galanis et al, 1998).…”

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“…Overall, in the majority of case-control studies, positive associations were observed for (total) salt or sodium intake [2,3,33,34], consumption of salted fish, salted meat, pickles and soup [5,7,16,[34][35][36][37][38][39][40], adding salt to food at dinner [5,9,41], preference of salty foods [4,5,11,40,42]. The relative risks reported ranged from 1.5 to 6.7 for various measures of salt intake [14].…”

Inhibitory effects of epigallocatechin gallate on compound 48/80-inducedmast cell activation and passive cutaneous anaphylaxis

“…Kang and colleagues reported that 121.3 mg of EGCG was obtained from 5 g of dry green tea by extracting in 50 o C water (Kang et al, 1999). Also, Japanese epidemiologists reported that one cup of green tea infusion contained 100-200 mg of polyphenolic compounds (Kono et al, 1988). Therefore, the suggested daily dosage of polyphenols is 240 to 320 mg, equal to about 3 cups of green tea.…”