A case-control study of stomach cancer and its relation to diet, cigarettes, and alcohol consumption in Saitama Prefecture, Japan

Hoshiyama, Yoshiharu; Sasaba, Takafumi

doi:10.1007/bf00051357

Cited by 111 publications

(91 citation statements)

References 23 publications

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“…Moreover, many epidemiological studies showed that salt or salted food intake increased the risk of gastric cancer (Kono and Hirohata, 1996), including those conducted among Japanese (Tajima and Tominaga, 1985;Hoshiyama and Sasaba, 1992;Tsugane et al, 1992b). Intragastric highsalt concentration destroys the mucosal barrier, and leads to inflammation and damage such as diffuse erosion and degeneration.…”

Section: Discussionmentioning

confidence: 99%

Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women

et al. 2004

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Evidence on the association between salt intake and gastric cancer is sparse, especially in prospective studies. We conducted a population-based prospective study in Japan, where the majority of men has been infected with Helicobacter pylori. A total of 18 684 men and 20 381 women aged 40 -59 years who reported their dietary habits and did not report any serious disease at baseline were followed from 1990 to 2001. A total of 486 cases, 358 men and 128 women, with histologically confirmed gastric cancer were documented among them. The quintile category of salt intake was dose-dependently associated with gastric cancer risk in men after adjusting for potential confounding factors (P for trend o0.001), while a trend was not clear in women (P for trend ¼ 0.48). Although stratification by study area, with varied salt intake and gastric cancer incidence, attenuated the observed clear associations with salt and salted foods, the frequency categories of highly salted foods such as salted fish roe and salted fish preserves were strongly associated with the risk in both sexes. Restriction of salt and salted food intake is a practical strategy to prevent gastric cancer in areas with high risk.

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Section: Discussionmentioning

confidence: 99%

Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women

et al. 2004

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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].…”

Section: Discussionmentioning

confidence: 99%

Untitled

Brandt

Botterweck

Goldbohm

2003

Cancer Causes and Control

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Objective: Many case-control studies have reported that salt and cured meat intake are positively, and refrigerator use is inversely, associated with stomach cancer risk. In the current prospective study these associations were evaluated. Methods: The Netherlands Cohort Study consisted of 120,852 men and women ages 55-69 years at baseline in 1986. Salt exposure was measured by calculating mean daily sodium intake (dietary salt) from 150 food items and by specific salt questions. After 6.3 years of follow-up, 282 incident stomach cancer cases were available for analyses. Case-cohort analyses were based on the 282 cases and 3123 subcohort members. Results: In multivariate analyses adjusted for age, sex, smoking, education, stomach disorders, history of stomach cancer in the family, rate ratios (RR) for increasing quintiles of energy-adjusted intake of dietary salt were 1.00, 1.49, 1.03, 1.54 and 1.18, respectively (p trend ¼ 0.43). An inverse association was found between stomach cancer and salt added at the hot meal (p trend ¼ 0.04). For salt added to home-made soup, use of salt at the table, salt preference and duration of refrigerator use, no associations were observed. Positive associations were found for bacon (RR highest/lowest intake ¼ 1.33; 95% CI ¼ 1.03-1.71) and other sliced cold meat (RR highest/lowest intake ¼ 1.29; 95% CI ¼ 0.96-1.72), but not for smoked sausage, total cold meats, rashers/bacon, boiled ham and smoked beef/pork loin roll. Separate analyses among subjects with self-reported stomach disorders revealed higher RR of stomach cancer for dietary salt and several types of cured meat. Conclusion: The present findings suggest that intake of dietary salt and several types of cured meat were weakly positively associated with stomach cancer risk.Abbreviations: CI -confidence interval; RR -rate ratio

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“…These variables were assessed by the baseline questionnaire and were selected as covariates because they were known or suspected to modify the risk of stomach cancer. [3][4][5][6][7] In the present analysis, salty-food preference was categorized into 3 levels (dislike, neutral, like). Frequency of food and green tea consumption was categorized into 5 levels (everyday, 3-4 times a week, 1-2 times a week, 1-2 times a month and seldom).…”

Section: Discussionmentioning

confidence: 99%

“…1,2 A number of environmental factors are now known to be related to the development of the disease. [3][4][5][6][7] At the same time, familial aggregation of this neoplasm has long been observed. 8 Many studies so far have revealed that presence of a family history of stomach cancer is associated with increased risk of developing the disease in both men and women.…”

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confidence: 99%

Family history and the risk of stomach cancer death in Japan: Differences by age and gender

Yatsuya

Toyoshima

Mizoue

et al. 2001

Intl Journal of Cancer

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Familial aggregation of stomach cancer has long been observed. The effect on disease risk of family history and its magnitude according to the type of affected relatives, however, is not well known. We conducted a prospective analysis using the JACC study (Japan Collaborative Cohort Study For Evaluation of Cancer Risk, sponsored by Monbusho) data. During the follow-up period, 662 stomach cancer deaths were documented. A positive history of stomach cancer in one or more first-degree relatives was associated with a significantly increased risk of death from the disease in both men (RR 1.60; 95% CI 1.11-2.31) and women (RR 2.47; 95% CI 1.50 -4.06). In the subanalysis stratified by age, the association between positive family history and stomach cancer was stronger in the age group from 40 -59 (RR 2.62; 95% CI 1.34 -5.11 for men and RR 5.88; 95% CI 2.70 -12.82 for women) than in the age group from 60 -79 (RR 1.31; 95% CI 0.84 -2.05 for men and RR 1.44; 95% CI 0.72-2.88 for women). In the age group from 40 -59, men with father's history and women with mother's and sister's history of the disease had a significantly increased risk (RR 3.14; 95% CI 1.51-6.55, RR 10.46; 95% CI 4.54 -24.12, RR 13.39; 95% CI 3.89 -46.12, respectively). When 2 or more family members were affected, the increment in the risk was prominent especially in women (RR 9.45; 95% CI 4.46 -20.05). These results suggest the existence of a certain subtype of stomach cancer that is inherited more often by women from one generation to the next in gender-influenced fashion. Any preventive strategy should take into account the degree of individual susceptibility.

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A case-control study of stomach cancer and its relation to diet, cigarettes, and alcohol consumption in Saitama Prefecture, Japan

Cited by 111 publications

References 23 publications

Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women

Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women

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Family history and the risk of stomach cancer death in Japan: Differences by age and gender

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