Dietary Protective and Risk Factors for Esophageal and Stomach Cancers in a Low‐epidemic Area for Stomach Cancer in Jiangsu Province, China: Comparison with Those in a High‐epidemic Area

Takezaki, Toshiro; Gao, Chang–Ming; Wu, Jianzhong; Ding, Jiannan; Liu, Yian‐Ting; Zhang, Yu; Li, Suping; Su, Ping; Liu, Ti–Kan; Tajima, Kazuo

doi:10.1111/j.1349-7006.2001.tb02135.x

Cited by 86 publications

(62 citation statements)

References 28 publications

(46 reference statements)

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“…Among case-control studies, 5 studies [22][23][24][25][26] have found a 2-to 3-fold statistically significant increase in stomach cancer risk associated with high consumption of processed meat, 6 studies 27-32 have observed a 30-70% increased risk but the results were not statistically significant, and 2 studies did not support an association. 33,34 In some case-control studies, positive associations were found for specific processed meat items, including bacon, 35,36 sausage 35,37,38 or ham.…”

Section: Discussionmentioning

confidence: 99%

Processed meat consumption, dietary nitrosamines and stomach cancer risk in a cohort of Swedish women

Larsson

Bergkvist²,

Wolk

2006

Intl Journal of Cancer

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Processed meat consumption has been associated with an increased risk of stomach cancer in some epidemiological studies (mainly case-control). Nitrosamines may be responsible for this association, but few studies have directly examined nitrosamine intake in relation to stomach cancer risk. We prospectively investigated the associations between intakes of processed meat, other meats and N-nitrosodimethylamine (the most frequently occurring nitrosamine in foods) with risk of stomach cancer among 61,433 women who were enrolled in the population-based Swedish Mammography Cohort. Information on diet was collected at baseline (between 1987 and 1990) and updated in 1997. During 18 years of follow-up, 156 incident cases of stomach cancer were ascertained. High consumption of processed meat, but not of other meats (i.e., red meat, fish and poultry), was associated with a statistically significant increased risk of stomach cancer. After adjustment for potential confounders, the hazard ratios for the highest compared with the lowest category of intake were 1.66 (95% CI 5 1.13-2.45) for all processed meats, 1.55 (95% CI 5 1.00-2.41) for bacon or side pork, 1.50 (95% CI 5 0.93-2.41) for sausage or hotdogs and 1.48 (95% CI5 0.99-2.22) for ham or salami. Stomach cancer risk was 2-fold higher among women in the top quintile of N-nitrosodimethylamine intake when compared with those in the bottom quintile (hazard ratio 5 1.96; 95% CI 5 1.08-3.58). Our findings suggest that high consumption of processed meat may increase the risk of stomach cancer. Dietary nitrosamines might be responsible for the positive association. ' 2006 Wiley-Liss, Inc.Key words: cohort studies; diet; gastric cancer; meat; nitrosamines; poultry; prospective studies; stomach cancer Diet is a potentially modifiable exposure that is assumed to play a major role in the etiology of stomach cancer, 1 the second leading cause of cancer-related death worldwide.2 Among dietary factors, high intake of processed meat, which includes meats preserved by salting, smoking or the addition of nitrites or nitrates, might be associated with elevated risk of stomach cancer. In 1997, the World Cancer Research Fund and the American Institute for Cancer Research 1 stated that diets high in processed meat may increase the risk of stomach cancer, but that the evidence was yet insufficient. However, that conclusion was based mainly on casecontrol studies, which are more susceptible to systematic bias than prospective cohort studies, and recent prospective studies have been inconsistent. [3][4][5][6] Besides much salt and nitrites or nitrates, processed meat products like bacon, sausage and ham often contains carcinogenic nitrosamines.7-9 N-nitrosodimethylamine (NDMA) is the most frequently occurring nitrosamine in foods.10 Nitrosamines can also be formed endogenously in the stomach through nitrosation of nitrite with amines.7 To date, 5 case-control studies [11][12][13][14][15] and only 1 prospective cohort study 3 with a small number of cases (n 5 68) have investigated the associat...

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Section: Discussionmentioning

confidence: 99%

Processed meat consumption, dietary nitrosamines and stomach cancer risk in a cohort of Swedish women

Larsson

Bergkvist²,

Wolk

2006

Intl Journal of Cancer

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“…Based on these fi ndings, the WCRF/AICR report concluded that high consumption of green tea "possibly" decreases the risk of gastric cancer. More recent case-control studies have also shown a reduction in the risk with green tea intake, most with statistical signifi cance [58][59][60][61].…”

Section: Green Teamentioning

confidence: 99%

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

Tsugane¹,

Sasazuki²

2007

Gastric Cancer

373

258

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“…Gastric cancer cases (n = 589), n (%) Controls * (n = 635), n (%) (33,34). Genes involved in the folate metabolism pathway were investigated as candidates for the associations between genetic polymorphisms and susceptibility to gastric cancer.…”

Section: Genotypesmentioning

confidence: 99%

Polymorphisms of MTHFD, Plasma Homocysteine Levels, and Risk of Gastric Cancer in a High-Risk Chinese Population

Wang

Qiao

Chen

et al. 2007

Clinical Cancer Research

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Purpose: Accumulative evidence suggests that folate has a protective effect on gastric cancer.The methylenetetrahydrofolate dehydrogenase (MTHFD) plays an important role in folate and homocysteine metabolisms, and polymorphisms of MTHFD may result in disturbance of the folate-mediated homocysteine pathway. The aim of this study is to test the hypothesis that genetic variants of MTHFD and plasma homocysteine levels are associated with risk of gastric cancer and modulated by genotypes of methylenetetrahydrofolate reductase (MTHFR). Experimental Design: We genotyped G1958A and T401C in MTHFD and C677T in MTHFR and detected total plasma homocysteine (tHcy) levels in a case-control study of 589 gastric cancer cases and 635 cancer-free controls in a high-risk Chinese population. Results: The variant genotypes of MTHFD 1958AA and 401CC were associated with a significantly increased risk of gastric cancer [adjusted odds ratio (OR), 2.05; 95% confidence interval (95% CI), 1.34-3.13 for 1958AA; adjusted OR, 1.43; 95% CI, 1.14-1.80 for 401CC] compared with 1958GG/GA and 401TT/TC genotypes, respectively. Both of the effects were more evident in the subjects carrying MTHFR 677CT/TTgenotypes. The average tHcy level was significantly higher in gastric cancer cases than in controls (P < 0.01), and the upper quartile of tHcy (>13.6 Amol/L) was associated with an 82% significantly increased risk of gastric cancer, compared with the lowest quartile of tHcy (V8.0 Amol/L; adjusted OR, 1.82; 95% CI, 1.20-2.75). Conclusions: The strong associations between MTHFD variants and the plasma tHcy levels and gastric cancer risk suggest, for the first time, a possible gene-environment interaction between genetic variants of folate-metabolizing genes and high tHcy levels in gastric carcinogenesis.

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Dietary Protective and Risk Factors for Esophageal and Stomach Cancers in a Low‐epidemic Area for Stomach Cancer in Jiangsu Province, China: Comparison with Those in a High‐epidemic Area

Cited by 86 publications

References 28 publications

Processed meat consumption, dietary nitrosamines and stomach cancer risk in a cohort of Swedish women

Processed meat consumption, dietary nitrosamines and stomach cancer risk in a cohort of Swedish women

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

Polymorphisms of MTHFD, Plasma Homocysteine Levels, and Risk of Gastric Cancer in a High-Risk Chinese Population

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