Dietary factors and stomach cancer mortality

Abstract

The present study examined the relationship between stomach cancer and the low intake of fresh fruit and vegetables and/or a high intake of pickled, preserved or salted foods and frequent use of cooking oil. During 139 390 person -year of follow-up of over 13 000 subjects, 116 died from stomach cancer. Using a Cox proportional hazards -regression analysis of relative risk (RR, 95% CI) controlling for age, sex, smoking and other dietary factors, a significant decline was found with a high consumption of green and yellow vegetables (RR=0.4, 95% CI=0.2 -0.9). Reductions of between 40 and 50% were also observed with a high consumption of fresh foods (fruit, cuttle fish, tofu, and potatoes), but these associations were not statistically significant. The risk was significantly increased by the high consumption of processed meat (RR=2.7, 95% CI=1.0-7.4) and by the frequent use of cooking oil (RR=4.0, 95% CI=1.3-11.8). The high consumption of pickled food and traditional soups also increased risk, but not significantly. The findings suggest that a diet high in salt and low in vitamins may be associated with an increase in stomach cancer.

Association Between p16, hMLH1 and E-cadherin Promoter Hypermethylation and Intake of Local Hot Salted Tea and Sun-dried Foods in Kashmiris with Gastric Tumors

“…Earlier epidemiological studies on esophageal and gastric carcinoma in Kashmir suggest that the special dietary habits of Kashmiri population could be the most likely etiological factors for the development of stomach cancer (Khuroo et al, 1992;Malik et al, 2000). A study reported that high consumption of pickled foods was associated with a significant increased risk of stomach cancer (Ngoan et al, 2002). However, in the present study, traditional pickle consumption did not show any significant association with any of the gene methylations in any age group of patients.…”

Diet and the risk of gastric cancer: review of epidemiological evidence

“…Ngoan and colleagues examined 13 000 Japanese men and women and identifi ed 116 gastric cancer deaths during a 10-year follow-up. Higher consumption of pickled foods and traditional soups were associated with increased risk, although without statistical signifi cance [24].…”

Pickled Food and Risk of Gastric Cancer—a Systematic Review and Meta-analysis of English and Chinese Literature

“…Depending on the available data, the reference groups included study subjects with no or the lowest amount of pickled vegetable/food consumption. One cohort study reported results separately for all cancer cases and also after excluding cases diagnosed during the first 3 years of follow-up (69); only the latter results were included in this meta-analysis. A study conducted in Japan (17) reported data from 2 regions, one affected by atomic bomb and one not affected; only the results from the latter were considered in our analysis.…”