Highly salted food and mountain herbs elevate the risk for stomach cancer death in a rural area of Japan.
ABSTRACT Although many case-control and experimental studies have shown that highly salted foods are risk factors for stomach cancer, only a few cohort studies have supported the relationship.
In a cohort study conducted in a rural area of Japan, 8035 residents aged over 30 years (approx. 55% were female) filled out a questionnaire. Seventy-six of them died from stomach cancer during an 11-year follow-up period. In the questionnaire, intake frequencies of 29 food items, smoking and drinking habits were investigated. Tsukemono (pickled vegetables) and tsukudani (foods deep boiled in soy sauce) are highly salted foods in the area. Frequency of each food item intake was classified into three levels, and age- and sex-adjusted risks were calculated using proportional hazard models.
In the final model obtained by backward elimination, frequent intake of tsukemono and tsukudani and that of mountain herbs remained as significant risk factors. Compared with the least frequent intake, risk (95% confidence interval) of the most frequent intake was 5.4 (1.8-16.3) for highly salted foods (P for trend < 0.01) and 3.7 (1.4-9.6) for mountain herbs (P for trend = 0.04).
Highly salted foods and mountain herbs were important risk factors for death from stomach cancer.
- SourceAvailable from: nhri.org.tw[Show abstract] [Hide abstract]
ABSTRACT: To examine the interaction between salt-intake and helicobacter pylori (H. pylori) infection in the development of stomach cancer in an ecological study of 67 Chinese rural counties. Stomach cancer mortality data of 67 counties were derived from a national survey conducted in China between 1986 and 1988. Information regarding the prevalence of H. pylori infection and urinary sodium excretion were collected from the same individuals during a subsequent dietary survey in 1989. In these 67 counties, H. pylori prevalence and urinary sodium were correlated with stomach cancer mortality, with r=0.31 (p=0.01) and r=0.28 (p=0.03), respectively. After stratification, the significant correlation between H. pylori prevalence and stomach cancer mortality only existed in counties with high levels (> or =5.0 mg/mg creatinine/12-hour) of urinary sodium (r=0.5; p=0.002). Similarly, the significant correlation between urinary sodium and stomach cancer mortality was only presented in counties with high (> or =71.6%) H. pylori prevalence (r=0.4; p=0.017). Multivariate regression analysis showed results consistent with the correlation analysis. These findings suggest that there may be an interaction between high salt consumption and H .pylori infection in the development of stomach cancer. Corroborating data from epidemiological, clinical, and experimental studies are needed.Asia Pacific Journal of Clinical Nutrition 02/2008; 17(4):644-50. · 1.06 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: ObjectiveTo investigate the pathological features and chronological changes of 1003 cases with gastric cancer in Zhuanghe high-risk area during 1992–2005 and the relationship between the changes and etiology factors in order to make a clue for gastric cancer prevention. MethodsA total of 1003 gastric cancer specimens resected surgically between 1992–2005 in Zhuanghe Center Hospital were studied. The specimens were fixed in formalin and diagnosed by routine pathology. ResultsThe incidence of patients with gastric cancer was highest at age of 60–69, the next high was at age of 50–59 and it was significantly higher in male than in female (P<0.001), the ratio was 3.0:1. During the past 14 years, there were 159 (15.9%) EGC, 195 (19.4%) moderate and 649 (64.7%) advanced gastric cancer detected. In macroscopical features, type III remained dominant in EGC, the next was mixed type in EGC. In advanced gastric cancer the Borrmann’s type III remained the dominant, the next was type II. For nodal metastasis, positive cases were decreasing and negative were increasing in EGC, moreover negative cases were higher than positive ones each year. There was no obvious trend in advanced cancer but positive cases were higher than negative ones each year. In histological features, papillary, moderately and poorly differentiated tubular adenocarcinoma remained downtrend, mucus adenocarcinoma and undifferentiation cancer remained uptrend year after year. The radio of intestinal to diffuse type decreased from 0.78 to 0.62 during the past 14 years. ConclusionThere were significant chorological trends of pathological characteristic of gastric cancer in Zhuanghe high-risk area during the past 14 years.Chinese Journal of Cancer Research 01/2008; 20(4):262-267. · 0.45 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: Soy food is known to contribute greatly to a reduction in the risk of gastric cancer (GC). However, both Japanese and Korean populations have high incidence rates of GC despite the consumption of a wide variety of soy foods. One primary reason is that they consume fermented rather than non-fermented soy foods. In order to assess the varying effects of fermented and non-fermented soy intake on GC risk in these populations, we conducted a meta-analysis of published reports. Twenty studies assessing the effect of the consumption of fermented soy food on GC risk were included, and 17 studies assessing the effect of the consumption of non-fermented soy food on GC risk were included. We found that a high intake of fermented soy foods was significantly associated with an increased risk of GC (odds ratio [OR] = 1.22, 95% confidence interval [CI] = 1.02-1.44, I(2) = 71.48), whereas an increased intake of non-fermented soy foods was significantly associated with a decreased risk of GC (overall summary OR = 0.64, 95% CI = 0.54-0.77, I(2) = 64.27). These findings show that a high level of consumption of non-fermented soy foods, rather than fermented soy foods, is important in reducing GC risk.Cancer Science 10/2010; 102(1):231-44. · 3.48 Impact Factor