Diet and Stomach Cancer Mortality
Author Information
Author(s): Ngoan L T, Mizoue T, Fujino Y, Tokui N, Yoshimura T
Primary Institution: Department of Clinical Epidemiology, Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health
Hypothesis
The study examines the relationship between stomach cancer and dietary factors such as fruit and vegetable intake and consumption of processed foods.
Conclusion
A diet high in salt and low in vitamins may be associated with an increased risk of stomach cancer.
Supporting Evidence
- 116 subjects died from stomach cancer during the follow-up.
- High consumption of green and yellow vegetables was associated with a significant decline in stomach cancer risk.
- Processed meat and frequent use of cooking oil significantly increased the risk of stomach cancer.
Takeaway
Eating lots of fresh fruits and vegetables can help keep you from getting stomach cancer, while eating too much salty and processed food can increase your risk.
Methodology
Cohort study with a self-administered questionnaire on dietary habits and follow-up for stomach cancer deaths.
Potential Biases
Potential recall bias due to dietary changes among stomach cancer patients.
Limitations
The study did not obtain baseline information on Helicobacter pylori infection and the self-administered questionnaire had not been validated.
Participant Demographics
13,250 participants aged over 15, including 5,917 males and 7,333 females.
Statistical Information
P-Value
0.07
Confidence Interval
95% CI=0.2–0.9
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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