Regional Risk Factors for Stomach Cancer in the FRG

Boeing, Heiner; Frentzel‐Beyme, Rainer

doi:10.2307/3431297

Cited by 11 publications

(4 citation statements)

References 17 publications

(27 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In some early studies the increasing use of refrigerators for food storage has been found to be in a negative correlation with the incidence of gastric cancer. 38,39 Indeed, before the time of refrigerators, fermentation technology was the most widespread method for food preservation and this is still the case in many undeveloped countries. Alcoholic fermentation, which is commonly associated with many fermentation processes, results under anaerobic conditions in the formation of acetal-dehyde.…”

Section: Beverages and Food As A Source Of Acetaldehyde Exposurementioning

confidence: 99%

Acetaldehyde and gastric cancer

Salaspuro

2011

J of Digest Diseases

View full text Add to dashboard Cite

Aldehyde dehydrogenase (ALDH2) and alcohol dehydrogenase (ADH) gene polymorphisms associating with enhanced acetaldehyde exposure and markedly increased cancer risk in alcohol drinkers provide undisputable evidence for acetaldehyde being a local carcinogen not only in esophageal but also in gastric cancer. Accordingly, acetaldehyde associated with alcoholic beverages has recently been classified as a Group 1 carcinogen to humans. Microbes are responsible for the bulk of acetaldehyde production from ethanol both in saliva and Helicobacter pylori-infected and achlorhydric stomach. Acetaldehyde is the most abundant carcinogen in tobacco smoke and it readily dissolves into saliva during smoking. Many foodstuffs and 'non-alcoholic' beverages are important but unrecognized sources of local acetaldehyde exposure. The cumulative cancer risk associated with increasing acetaldehyde exposure suggests the need for worldwide screening of the acetaldehyde levels of alcoholic beverages and as well of the ethanol and acetaldehyde of food produced by fermentation. The generally regarded as safe status of acetaldehyde should be re-evaluated. The as low as reasonably achievable principle should be applied to the acetaldehyde of alcoholic and non-alcoholic beverages and food. Risk groups with ADH-and ALDH2 gene polymorphisms, H. pylori infection or achlorhydric atrophic gastritis, or both, should be screened and educated in this health issue. L-cysteine formulations binding carcinogenic acetaldehyde locally in the stomach provide new means for intervention studies.

show abstract

Section: Beverages and Food As A Source Of Acetaldehyde Exposurementioning

confidence: 99%

Acetaldehyde and gastric cancer

Salaspuro

2011

J of Digest Diseases

View full text Add to dashboard Cite

show abstract

“…In Germany /32/, stomach cancer risk was positively associated with private well water use compared with public supply use. In Colombia, well water use in the first 10 years of life was associated with an increased risk of stomach cancer precursor lesions /33/.…”

Section: Epidemiologic Studies Of Drinking Water Nitrate and Cancermentioning

confidence: 99%

Too Much of a Good Thing? Nitrate from Nitrogen Fertilizers and Cancer

Ward

2009

Reviews on Environmental Health

114

View full text Add to dashboard Cite

Nitrate levels in water supplies have been increasing in many areas of the world; therefore, additional studies of populations with well-characterized exposures are urgently needed to further our understanding of cancer risk associated with nitrate ingestion. Future studies should assess exposure for individuals (e.g., case-control, cohort studies) in a time frame relevant to disease development, and evaluate factors affecting nitrosation. Estimating N-nitroso compounds formation via nitrate ingestion requires information on dietary and drinking water sources of nitrate, inhibitors of nitrosation (e.g., vitamin C), nitrosation precursors (e.g., red meat, nitrosatable drugs), and medical conditions that may increase nitrosation (e.g., inflammatory bowel disease). Studies should account for the potentially different effects of dietary and water sources of nitrate and should include the population using private wells for whom exposure levels are often higher than public supplies.

show abstract

“…It is not clear whether excessive salt or the other compounds are responsible for an increased stomach cancer risk. Long-term use of a refrigerator has been hypothesized to decrease stomach cancer risk (e.g., [9,18,19]). There is no direct relation with stomach cancer, but refrigerator use may reflect a change in dietary habits such as increased fruit and vegetable consumption and a decreased consumption of salted and smoked foods.…”

Section: Introductionmentioning

confidence: 99%

Untitled

Brandt

Botterweck

Goldbohm

2003

Cancer Causes and Control

View full text Add to dashboard Cite

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

show abstract

Regional Risk Factors for Stomach Cancer in the FRG

Cited by 11 publications

References 17 publications

Acetaldehyde and gastric cancer

Acetaldehyde and gastric cancer

Too Much of a Good Thing? Nitrate from Nitrogen Fertilizers and Cancer

Untitled

Contact Info

Product

Resources

About