醃菜與胃癌相關的文獻不少。這裏選了幾篇，也包括食道癌，乳腺癌的。如果沒時間，我把相關結論highlight了。
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Asian Pac J Cancer Prev. 2014;15(13):5293-8.
Salt processed food and gastric cancer in a Chinese population.
Lin SH1, Li YH, Leung K, Huang CY, Wang XR.
Author information
• 1JC School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong E-mail : xrwang@cuhk.edu.hk.
Abstract
To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.
PMID:
25040991
[PubMed - indexed for MEDLINE]
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Cancer Sci. 2010 Feb;101(2):508-16. doi: 10.1111/j.1349-7006.2009.01374.x. Epub 2009 Sep 29.
Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.
Kim HJ1, Lim SY, Lee JS, Park S, Shin A, Choi BY, Shimazu T, Inoue M, Tsugane S, Kim J.
Author information
• 1Department of Preventive Medicine, Hanyang University College of Medicine, Seoul, Korea.
Abstract
It is widely known that vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed vegetables, such as cooked, salted, or pickled vegetables, rather than fresh vegetables. To determine whether the intakes of fresh and pickled vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh vegetables and 14 studies on the consumption of pickled vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46-0.85) but that a high intake of pickled vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06-1.53). The results of this meta-analysis provide evidence that a high intake of pickled vegetables may increase GC risk and suggest that a high consumption of fresh vegetables, rather than a large total amount of vegetables including pickled vegetables, is important to reduce GC risk.
PMID:
19860848
[PubMed - indexed for MEDLINE]
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Cancer Sci. 2011 Jan;102(1):231-44. doi: 10.1111/j.1349-7006.2010.01770.x. Epub 2010 Nov 10.
Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.
Kim J1, Kang M, Lee JS, Inoue M, Sasazuki S, Tsugane S.
Author information
• 1Cancer Epidemiology Branch, Research Institute, National Cancer Center, Goyang, Korea. jskim@ncc.re.kr
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.
© 2010 Japanese Cancer Association.
PMID:
21070479
[PubMed - indexed for MEDLINE]
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Cancer Epidemiol Biomarkers Prev. 2012 Jun;21(6):905-15. doi: 10.1158/1055-9965.EPI-12-0202. Epub 2012 Apr 12.
Pickled food and risk of gastric cancer--a systematic review and meta-analysis of English and Chinese literature.
Ren JS1, Kamangar F, Forman D, Islami F.
Author information
• 1International Agencyfor Research on Cancer, Lyon, France.
Abstract
BACKGROUND:
Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of pickled vegetables in East Asia.
METHODS:
We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 studies, 50 case-control, and 10 prospective. We compared gastric cancer risk in pickled vegetable/food users versus nonusers (11 studies) or versus those in the lowest reported category of use (49 studies). Pooled results were computed with random-effects models.
RESULTS:
Among case-control studies, 30 showed significant increased risk and one showed significant decreased risk. Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk. The OR (95% CI) was 1.52 (1.37-1.68) for the overall association, 1.56 (1.39-1.75) for case-control, and 1.32 (1.10-1.59) for cohort studies. The OR (95% CI) was 1.89 (1.29-2.77) in Korean, 1.86 (1.61-2.15) in Chinese, and 1.16 (1.04-1.29) in Japanese studies, and 1.14 (0.96-1.35) in studies from other countries. There was high heterogeneity in overall and subgroup analyses. There was little evidence for publication bias.
CONCLUSION:
Our results suggest a potential 50% higher risk of gastric cancer associated with intake of pickled vegetables/foods and perhaps stronger associations in Korea and China.
IMPACT:
The results of this study may offer ways to reduce the risk of gastric cancer in highly populated areas with high incidence of gastric cancer.
PMID:
22499775
[PubMed - indexed for MEDLINE]
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Nutr Cancer. 2010;62(4):443-53. doi: 10.1080/01635580903532374.
Vegetables, but not pickled vegetables, are negatively associated with the risk of breast cancer.
Yu H1, Hwang JY, Ro J, Kim J, Chang N.
Author information
• 1Department of Clinical Health Sciences, The Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul, Korea.
Erratum in
• Nutr Cancer. 2010 Jul;62(5):700.
Abstract
This study investigated the association between pickled vegetable consumption and the risk of breast cancer using a validated food frequency questionnaire. A total of 358 patients with breast cancer who were matched to 360 healthy controls by age (using a 5-yr age distribution) were recruited from the National Cancer Center in South Korea. After adjusting for nondietary risk factors, total vegetable intake was inversely associated with risk of breast cancer. However, unlike nonpickled vegetables, pickled vegetable intake and its proportion relative to total vegetables were positively associated with the risk of breast cancer, and this association was more profound and consistent when pickled vegetable intake was considered as a proportion relative to total vegetables (odds ratio [OR] = 6.24, 95% confidence interval [CI] = 3.55-10.97; P for trend <0.001 for highest vs. lowest quartiles of intake) than as the absolute consumed amount (OR = 2.47, 95% CI = 1.45-4.21; P for trend = 0.015 for highest vs. lowest quartiles of intake). These results suggest that not only the amount of total vegetable intake but also the amounts of different types of vegetable (i.e., pickled or nonpickled) and their proportions relative to total vegetables are significantly associated with the risk of breast cancer.
PMID:
20432165
[PubMed - indexed for MEDLINE]
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Br J Cancer. 2009 Nov 3;101(9):1641-7. doi: 10.1038/sj.bjc.6605372.
Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.
Islami F1, Ren JS, Taylor PR, Kamangar F.
Author information
• 1Digestive Disease Research Center, Shariati Hospital, Tehran University of Medical Sciences, Tehran 14117, Iran.
Abstract
BACKGROUND:
Ecological and experimental studies have suggested a relationship between Asian pickled vegetable consumption and oesophageal squamous cell carcinoma (OSCC), but the results of epidemiological studies investigating the association have been inconsistent. We conducted a meta-analysis of observational studies of this association to evaluate the existing evidence.
METHODS:
We searched the PubMed, ISI-Web of Science, J-EAST, IndMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases for all studies published in English or Chinese languages. Pooled results for all studies combined and for several study subgroups were computed.
RESULTS:
A total of 34 studies were included in this analysis. The overall random effects odds ratio (OR) and 95% confidence interval (CI) for pickled vegetable consumption was 2.08 (1.66-2.60), but the results were heterogeneous across studies. After excluding the three most influential studies, the respective numbers were 2.32 (1.92-2.81). Similar to the overall association, the majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and OSCC risk. There were only three prospective studies.
CONCLUSION:
Our results suggest a potential two-fold increased risk of oesophageal cancer associated with the intake of pickled vegetables. However, because the majority of data was from retrospective studies and there was a high heterogeneity in the results, further well-designed prospective studies are warranted.
PMID:
19862003
[PubMed - indexed for MEDLINE]
PMCID:
PMC2778505
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