Vegetables and Fruit Intake and Cancer Mortality in Japan
Author Information
Author(s): Sauvaget C, Nagano J, Hayashi M, Spencer E, Shimizu Y, Allen N
Primary Institution: Radiation Effects Research Foundation
Hypothesis
This study aimed to examine the association between green-yellow vegetables and fruit consumption on the risk of the most common cancer deaths in a prospective cohort study in Japan.
Conclusion
A daily intake of green-yellow vegetables and fruit is associated with a reduced risk of cancer mortality, specifically cancers of the stomach, liver, and lung.
Supporting Evidence
- A daily intake of green-yellow vegetables was associated with a significant 25% reduction in liver cancer mortality.
- A daily fruit intake was significantly associated with a 12% reduction in total cancer mortality.
- Women who consumed green-yellow vegetables almost daily had a significant 28% reduction in stomach cancer mortality.
Takeaway
Eating more fruits and vegetables can help you not get sick from cancer, especially stomach, liver, and lung cancers.
Methodology
The study used a prospective cohort design with a mail survey to assess dietary intake and followed participants for cancer mortality over 16 years.
Potential Biases
The study may have missed an effect of total vegetable consumption on cancer mortality due to the focus on green-yellow vegetables only.
Limitations
Participants might have changed their diet over the long follow-up time, and the dietary questionnaire did not include information on portion sizes.
Participant Demographics
The study included 38,540 participants, with a mean age of 56 years, consisting of atomic-bomb survivors and nonexposed controls.
Statistical Information
P-Value
0.0044
Confidence Interval
(0.80–0.96)
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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