Chengyu Huang

Publications (2)3.98 Total impact

• Article: Processed food consumption and risk of esophageal squamous cell carcinoma: A case-control study in a high risk area.

  Qingkun Song, Xiaorong Wang, Ignatius Tak-Sun Yu, Chengyu Huang, Xiaoqiao Zhou, Jun Li, Dong Wang
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  ABSTRACT: This study was conducted to investigate the association between consumption of processed foods and esophageal cancer risk. A population-based case-control study was designed. For the present study, 254 patients with esophageal squamous cell carcinoma with pathological diagnoses were selected from Yanting during 2008 and 2010 and 254 community-based controls were selected from the same area, individually matched with cases by age and sex. Data on demographic, lifestyle and dietary factors were collected using food frequency questionnaires. A conditional logistic regression model was used to estimate the odds ratio (OR) with adjustments for potential confounders. Compared to the frequency of <1 time/week, the intake frequency of >3 times/week of preserved vegetables had a significant association with esophageal cancer (OR = 5.01, 95% confidence interval [CI] 2.07, 12.17). In stratified analyses, the OR of increasing intake of preserved vegetables for esophageal cancer were 2.02 in men (95% CI 1.18, 3.48), 3.15 in women (95% CI 1.28, 7.75), 2.41 (95% CI 1.45 4.01) in the persons <65 years old and 1.28 (95% CI 0.35, 4.65) in persons ≥65 years old. Consumption of pickled vegetables was not associated significantly with esophageal cancer risk. Intake of salted meat with a frequency of ≥1 time/week meant that the OR increased to 2.57 (95%CI 1.02, 6.43), but no significant trend or association in subgroup analysis was observed. Preserved vegetable consumption was associated with increased risk of esophageal cancer, while no association was found with pickled vegetables.
  Cancer Science 07/2012; · 3.33 Impact Factor
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  Available from: apocp.org

  Article: Major cancer mortality and changes in Yanting, 2004-2009: introduction to cancer challenges in a high risk area.

  Jun Li, Qingkun Song, Xiaoqiao Zhou, Cuiping Jiang, Dong Wang, Xiaorong Wang, Chengyu Huang
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  ABSTRACT: Yanting County is one of high risk areas of esophageal cancer in China. Recently, the economic level has improved to a new standard, but cancer issues have not been updated. This study aimed to describe the main cancer mortalities and change from 2004 to 2009 and provide an evidence base for future active strategies. Yanting Cancer Research Institute provided all cancer mortality data and age-standardized rates were calculated based on the world standard population 2000. Annual percentage change was used to estimate the time trend for each cancer. Mortality from upper gastrointestinal cancers, but not other cancers, was much higher than worldwide average figures. Rates for esophageal cancer declined over the 6 years, but lung cancer mortality showed an upward trend. For gastric and liver cancer, no obvious change was observed. Considering the high mortality from upper gastrointestinal cancers, it is necessary to take actions investigating the risk factors and addressing the issues of prevalent cancer challenges.
  Asian Pacific journal of cancer prevention: APJCP 01/2011; 12(2):409-13. · 0.66 Impact Factor