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

Abstract

Background: Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of pickled vegetables in East Asia.Methods: We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 studies, 50 case-control, and 10 prospective. We compared gastric cancer risk in pickled vegetable/food users versus nonusers (11 studies) or versus those in the lowest reported category of use (49 studies). Pooled results were computed with random-effects models.Results: Among case-control studies, 30 showed significant increased risk and one showed significant decreased risk. Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk. The OR (95% CI) was 1.52 (1.37-1.68) for the overall association, 1.56 (1.39-1.75) for case-control, and 1.32 (1.10-1.59) for cohort studies. The OR (95% CI) was 1.89 (1.29-2.77) in Korean, 1.86 (1.61-2.15) in Chinese, and 1.16 (1.04-1.29) in Japanese studies, and 1.14 (0.96-1.35) in studies from other countries. There was high heterogeneity in overall and subgroup analyses. There was little evidence for publication bias.Conclusion: Our results suggest a potential 50% higher risk of gastric cancer associated with intake of pickled vegetables/foods and perhaps stronger associations in Korea and China.Impact: The results of this study may offer ways to reduce the risk of gastric cancer in highly populated areas with high incidence of gastric cancer. Cancer Epidemiol Biomarkers Prev; 21(6); 905-15. Ó2012 AACR.

Salt Processed Food and Gastric Cancer in a Chinese Population

“…In fact, most previous studies have reported significant associations between salted vegetable intake and gastric cancer (Lee et al, 1995;Wang et al, 1999;Kim et al, 2010). A meta-analysis showed an increased risk of this cancer with consumption of pickled vegetables in different populations or regions, with OR (95% CI) being 1.89 (1.29-2.77) in Korean, 1.86 (1.61-2.15) in Chinese, and 1.16 (1.04-1.29) in Japanese studies, and 1.14 (0.96-1.35) in studies from other countries (Ren et al, 2012).…”

Clinical epidemiology of gastric cancer

“…In the pooled analysis, both 'high' and 'moderately high' salt intake versus 'low' salt intake were significantly associated with increased risk of gastric cancer, with RR of 1.68 (95% CI 1.17-2.41) and 1.41 (1.03-1.93) respectively; the association was found to be stronger in the Japanese population. (48) Additionally, epidemiological and experimental studies (49) have suggested an increased risk of gastric cancer in relation to the consumption of pickled vegetables in East Asia. This issue was addressed in a meta-analysis (49) comparing the gastric cancer risk between people who consumed pickled vegetables/food and non-consumers or those in the lowest reported category of consumption.…”

“…(48) Additionally, epidemiological and experimental studies (49) have suggested an increased risk of gastric cancer in relation to the consumption of pickled vegetables in East Asia. This issue was addressed in a meta-analysis (49) comparing the gastric cancer risk between people who consumed pickled vegetables/food and non-consumers or those in the lowest reported category of consumption. The study reported the following association: (a) overall: OR 1.52, 95% CI 1.…”

“…The study reported the following association: (a) overall: OR 1.52, 95% CI 1. (49) Conversely, several prospective studies have reported significant reductions in gastric cancer risk (both cardia and non-cardia) arising from the consumption of fresh fruits and vegetables, the results of which were summarised in a recent meta-analysis. (50) An inverse association was found between fruit intake and gastric cancer incidence (RR 0.82, 95% CI 0.73-0.93), and this was stronger for follow-up periods of more than ten years (RR 0.66, 95% CI 0.52-0.83).…”

Dieta y cáncer gástrico en México y en el mundo

“…7 Los resultados re cientes de algunos metaanálisis confirman el incremento del riesgo de CG por consumo de sal 13,14 e indican que el consumo de alimentos en escabeche, particularmente de vegetales, también podría incrementarlo. 15,16 Por otra parte, se ha reconocido en la población mexicana que el consumo de sal 8 y de botanas saladas 9 se asocia con un incremento del riesgo de CG (RM= uso de sal, frecuentemente vs nunca =1.83; IC95%: 1.22-2.72, y RM= botanas saladas, >2 veces/mes vs nunca =1.80; IC95%: 1.20-2.80).…”