Stomach Cancer in Japan2

Haenszel, William; Kurihara, Minoru; Locke, Frances B.; Shimuzu, Kiyoshi; Segi, Mitsuo

doi:10.1093/jnci/56.2.265

Cited by 142 publications

(36 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Another limitation was that the self-administered questionnaire had not been validated. Many other traditional Japanese foods/recipes that have been reported to be risk factors of stomach cancer (Mochi-glutinous rice cake: OR ranked from 1.03 -1.80, traditional Japanese style salad: RR=3.10, 95% CI=1.40 -6.85) were not included in the present study (Haenszel et al, 1976;Kato et al, 1992). We believe that our results would have been better if these factors had been considered for controlling possible confounding factors in the analysis models.…”

Section: Discussionmentioning

confidence: 99%

Dietary factors and stomach cancer mortality

et al. 2002

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionmentioning

confidence: 99%

Dietary factors and stomach cancer mortality

et al. 2002

View full text Add to dashboard Cite

show abstract

“…Gastric nitrosation, which is carried out by nitrite, may produce unstable N-nitroso compounds that do not reach extra-gastric sites and act directly in the stomach to initiate gastric cancer, or may produce stable N-nitroso compounds that induce cancer at other sites [38,39] . Many epidemiological studies have reported a relationship between a high salt diet and gastric cancer [40][41][42][43][44][45] . Koreans have one of the highest rates of 24-h urinary sodium excretion in the world [45] , and one of the highest rates of mortality from gastric cancer.…”

Section: Discussionmentioning

confidence: 99%

Kimchi and soybean pastes are risk factors of gastric cancer

Nan

Park

Song

et al. 2005

WJG

View full text Add to dashboard Cite

AIM: This case-control study investigated the effects of kimchi, soybean paste, fresh vegetables, nonfermented alliums, nonfermented seafood, nonfermented soybean foods, and the genetic polymorphisms of some metabolic enzymes on the risk of gastric cancer in Koreans. METHODS:We studied 421 gastric cancer patients and 632 age-and sex-matched controls. Subjects completed a structured questionnaire regarding their food intake pattern. Polymorphisms of cytochrome P450 1A1 (CYP1A1), cytochrome P450 2E1 (CYP2E1), glutathione S-transferase mu 1 (GSTM1), glutathione S-transferase theta 1 (GSTT1) and aldehyde dehydrogenase 2 (ALDH2) were investigated. RESULTS:A decreased risk of gastric cancer was noted among people with high consumption of nonfermented alliums and nonfermented seafood. On the other hand, consumption of kimchi, and soybean pastes was associated with increased risk of gastric cancer. Individuals with the CYP1A1 Ile/Val or Val/Val genotype showed a significantly increased risk for gastric cancer. Increased intake of kimchi or soybean pastes was a significant risk factor for the CYP1A1 Ile/Ile, the CYP2E1 c1/c1, the GSTM1 non-null, the GSTT1 non-null, or the ALDH2 *1/*1 genotype. In addition, eating soybean pastes was associated with the increased risk of gastric cancer in individuals with the GSTM1 null type. Nonfermented alliums were significant in individuals with the CYP1A1 Ile/Ile, the CYP2E1 c1/c2 or c2/c2, the GSTT1 null, the GSTT1 non-null, or the ALDH2 *1/*2 or *2/*2 genotype, nonfermented seafood was those with the CYP1A1 Ile/Ile, the CYP2E1 c1/c1, the ALDH2 *1/*1 genotype or any type of GSTM1 or GSTT1. In homogeneity tests, the odds ratios of eating kimchi for gastric cancer according to the GSTM1 or GSTT1 genotype were not homogeneous.

show abstract

“…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. Two studies reported the results separately using different groups of controls: population-and hospital-based controls (22), or including and excluding volunteers (35).…”

Section: Data Extraction and Statistical Analysismentioning

confidence: 99%

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

Ren

Kamangar

Forman

et al. 2012

Cancer Epidemiology, Biomarkers &Amp; Prevention

View full text Add to dashboard Cite

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.

show abstract

Stomach Cancer in Japan2

Cited by 142 publications

References 0 publications

Dietary factors and stomach cancer mortality

Dietary factors and stomach cancer mortality

Kimchi and soybean pastes are risk factors of gastric cancer

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

Contact Info

Product

Resources

About