Diet and high risk of stomach cancer in Shandong, China

You, Wei; Blot, W J; Chang, Yu-Bo; Ershow, Abby G.; Yang, Zhixun; An, Qi-qi; Be, Henderson; Xu, Gang; Fraumeni, Jr; Wang, T.-G

doi:10.1016/0168-8510(90)90388-t

Cited by 128 publications

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“…In many studies, consumption of food rich in nitrate and nitrite, smoked food, a high salt diet and a 4 A kind of kimchi prepared with salted radish and the same subingredients as Baiechu kimchi.- 5 A kind of kimchi prepared with radish and a large quantity of salt water.-*p Ͻ 0.05; **p Ͻ 0.01. high starch diet have seemed to be risk factors for GC, whereas high consumption of fresh fruits and vegetables, milk and milk products have seemed to be protective. [5][6][7][8][9][10][11][12][13][14][15] Although controversial, it has been reported that dietary fat, meats, fish, seasonings and beverages such as coffee and tea are also associated with increased risk of GC. 6,10,11,15,24 Intake of charcoal grilled beef significantly increased the risk of GC in our study.…”

Section: Discussionmentioning

confidence: 99%

“…Most studies on the relationship between diet and GC have suggested that foods rich in nitrate or nitrite, a high salt diet, smoked meat or fish and a high carbohydrate diet increase the risk of GC, whereas high consumption of fresh vegetables, fruits and dairy products decreases the risk of GC, although the findings are not always consistent. [5][6][7][8][9][10][11][12][13][14][15] Dietary habits of Korean people can be characterized as a high intake of salty foods and carbohydrates and a higher intake of cooked rather than fresh vegetables. For this reason, it is necessary to investigate the effect of dietary factors on GC in Korea.…”

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confidence: 99%

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Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

196

152

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To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a significant increase in the risk of GC was observed with increased intake of cooked rice with bean, charcoal grilled beef, pollack soup, Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) and cooked spinach. In food groups, increased intake of soybean products was associated with decreased risk of GC. Intake of citrus fruits rather than total fruits was shown to have a protective effect on the risk of GC, but was not significant. In this study, intake of total vegetables was shown to have a protective effect, whereas high nitratecontaining vegetables increased the risk of GC. In conclusion, our study suggests that the risk of GC decreased with high consumption of fresh vegetables and fruits, whereas high consumption of foods rich in nitrate and carcinogenic substances produced during the cooking process increased the risk of GC. Although gastric cancer (GC) incidence and mortality have been decreasing, it is still 1 of the common cancers around the world. 1 GC is the most common cause of cancer death in Korea. 2 The risk factors of GC are largely environmental, genetic and infection. Being infected with the bacterium Helicobacter pylori, 1 of the risk factors of GC, causes inflammation of gastric mucosa. 3 Helicobacter pylori infection per se, however, may not be sufficient to cause GC because there is low GC incidence despite high infection rate of Helicobacter pylori. 4 Among environmental factors such as socioeconomic status, alcohol drinking, smoking, dietary habit and refrigerator use, the dietary factor is 1 of the most important risk factors of GC. Most studies on the relationship between diet and GC have suggested that foods rich in nitrate or nitrite, a high salt diet, smoked meat or fish and a high carbohydrate diet increase the risk of GC, whereas high consumption of fresh vegetables, fruits and dairy products decreases the risk of GC, although the findings are not always consistent. [5][6][7][8][9][10][11][12][13][14][15] Dietary habits of Korean people can be characterized as a high intake of salty foods and carbohydrates and a higher intake of cooked rather than fresh vegetables. For this reason, it is necessary to investigate the effect of dietary factors on GC in Korea. Therefore, we conducted a case-control study, which focused on the association of dietary factors and GC in Korea. MATERIAL AND METHODSTrained dietitians interviewed a total of 157 patients highly suspected by endoscopic examination as having GC at Han...

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

196

152

View full text Add to dashboard Cite

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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%

“…The relative risks reported ranged from 1.5 to 6.7 for various measures of salt intake [14]. In several other case-control studies no association was reported for (total) salt or sodium intake [43][44][45], salted foods [11,13,43,46], for use of table salt [10,47] or salt added to food [8,13,15,16,47], preference of foods with a salty taste [8,12,13,15].…”

Section: Discussionmentioning

confidence: 99%

“…Salt acts as an irritant that leads to mucosal damage in the stomach, excessive cell replication and it makes the mucosa cells more susceptible to carcinogens from foods [1]. Numerous epidemiological studies have investigated the association between stomach cancer risk and salt or sodium intake (e.g., [2][3][4]), salted foods (e.g., [5][6][7]), salt added during cooking or at table (e.g., [8][9][10]) and preference of salty taste (e.g., [11][12][13]). In many case-control studies a positive association was reported between an indicator of high salt intake and stomach cancer risk, but in nearly all cohort studies no association was observed [14].…”

Section: Introductionmentioning

confidence: 99%

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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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Association Between Lifestyle Factors, Vitamin and Garlic Supplementation, and Gastric Cancer Outcomes

Guo

Zhang

et al. 2020

JAMA Netw Open

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IMPORTANCEThe associations of lifestyle factors with gastric cancer (GC) are still underexplored in populations in China. Long-term nutritional supplementation may prevent GC in high-risk populations, but the possible effect modification by lifestyle factors remains unknown. OBJECTIVE To evaluate how lifestyle factors, including smoking, alcohol intake, and diet, may change the risk of GC incidence and mortality and whether the effects of vitamin and garlic supplementation on GC are associated with major lifestyle factors. DESIGN, SETTING, AND PARTICIPANTS This is a secondary analysis of the Shandong InterventionTrial, a masked, randomized, placebo-controlled trial that aimed to assess the effect of vitamin and garlic supplementations and Helicobacter pylori treatment on GC in a factorial design with 22.3 years of follow-up. The study took place in Linqu County, Shandong province, China, a high-risk area for GC. Data were collected from Jully 1995 to December 2017. Overall, 3365 participants aged 35 to 64 years identified in 13 randomly selected villages who agreed to undergo gastroscopy were invited to participate in the trial and were included in the analysis. Data analysis was conducted from March to May 2019. INTERVENTIONSParticipants received vitamin and garlic supplementation for 7.3 years, H pylori treatment for 2 weeks (among participants with H pylori ), or placebo. MAIN OUTCOMES AND MEASURESThe primary outcomes were GC incidence and GC mortality . We also examined the progression of gastric lesions (1995)(1996)(1997)(1998)(1999)(2000)(2001)(2002)(2003) as a secondary outcome. RESULTS Of the 3365 participants (mean [SD] age, 47.1 [9.2] years; 1639 [48.7%] women), 1677 (49.8%) were randomized to receive active vitamin supplementation, with 1688 (50.2%) receiving placebo, and 1678 (49.9%) receiving active garlic supplementation, with 1687 (50.1%) receiving placebo. Overall, 151 GC cases (4.5%) and 94 GC deaths (2.8%) were identified. Smoking was associated with increased risk of GC incidence (odds ratio, 1.72; 95% CI, 1.003-2.93) and mortality(hazard ratio [HR], 2.01; 95% CI, 1.01-3.98). Smoking was not associated with changes to the effects of vitamin or garlic supplementation. The protective effect on GC mortality associated with garlic supplementation was observed only among those not drinking alcohol (never drank alcohol: HR, 0.33; 95% CI, 0.15-0.75; ever drank alcohol: HR, 0.92; 95% CI, 0.55-1.54; P for interaction = .03), and significant interactions were only seen among participants with H pylori (never drank alcohol: HR, 0.31; 95% CI, 0.12-0.78; ever drank alcohol: HR, 0.91; 95% CI, 0.52-1.60; P for interaction = .04). No significant interactions between vitamin supplementation and lifestyle factors were found. (continued) Key Points Question Are lifestyle factors associated with increased risk of gastric cancer (GC), and are they associated with changes in the long-term effects of vitamin and garlic supplementation on GC prevention in high-risk populations in China? Findings In this secondary anal...

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Diet and high risk of stomach cancer in Shandong, China

Cited by 128 publications

References 0 publications

Dietary factors and gastric cancer in Korea: A case‐control study

Dietary factors and gastric cancer in Korea: A case‐control study

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Association Between Lifestyle Factors, Vitamin and Garlic Supplementation, and Gastric Cancer Outcomes

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