Diet and Lung Cancer Risk in Japanese People
Author Information
Author(s): Takezaki T, Hirose K, Inoue M, Hamajima N, Yatabe Y, Mitsudomi T, Sugiura T, Kuroishi T, Tajima K
Primary Institution: Aichi Cancer Center Research Institute
Hypothesis
Does diet, particularly fish consumption, modify the risk of lung cancer in Japanese individuals?
Conclusion
The study suggests that consuming cooked or raw fish lowers the risk of lung adenocarcinoma in Japanese individuals.
Supporting Evidence
- Decreased odds ratios for adenocarcinomas were found in both males and females who consumed cooked/raw fish.
- Soybean curd consumption was associated with a decreased odds ratio for female adenocarcinomas.
- Frequent consumption of raw and green vegetables, fruit, and milk was linked to decreased odds ratios for squamous cell and small cell carcinomas in males.
- Consumption of carrot, pumpkin, egg, and coffee was associated with increased odds ratios.
Takeaway
Eating cooked or raw fish might help lower the chances of getting a type of lung cancer called adenocarcinoma.
Methodology
A hospital-based case-control study was conducted with matched controls to evaluate dietary influences on lung cancer risk.
Participant Demographics
The study included 367 male and 240 female cases with adenocarcinomas, and 381 male and 57 female cases with squamous cell and small cell carcinomas, along with 2964 male and 1189 female cancer-free controls.
Statistical Information
P-Value
0.51 for males, 0.48 for females
Confidence Interval
95% CI 0.31–0.84 for males, 95% CI 0.24–0.94 for females
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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