Skip Navigation

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (52)
Right arrowRequest Permissions
Google Scholar
Right arrow Articles by LEE, J.-K.
Right arrow Articles by AHN, Y.-O.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by LEE, J.-K.
Right arrow Articles by AHN, Y.-O.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

© 1995 Oxford University Press

research-article

Dietary Factors and Stomach Cancer: A Case-Control Study in Korea

JUNG-KWON LEE*, BYUNG-JOO PARK{dagger}, KEUN-YOUNG YOO{dagger} and YOON-OK AHN{dagger}

* Department of Family Medicine, Hanyang University College of Medicine Seoul, Korea
{dagger} Department of Preventive Medicine, Seoul National University College of Medicine 28 Yongon-dong, Chongno-gu, Seoul 110-799, Republic of Korea

Reprint requests to: Dr Yoon-Ok Ahn.

Background. Stomach cancer is the most common cancer among Koreans. There is wide agreement that dietary factors are important in gastric carcinogenesis, but the role of many Korean food items remains unknown.

Methods. A case-control investigation involving 213 incident cases of histologically confirmed stomach cancer and an equal number of controls, matched by age (within 2 years) and sex, was conducted from June 1990 to October 1991.

Results. An Increased risk of stomach cancer was noted among those with high consumption of stewed foods such as soybean paste stew and hot pepper-soybean stew, broiled fish, and those who liked salty food. However, mung bean pancake, tofu (soybean curd), cabbage, spinach, and sesame oil decreased the risk of stomach cancer. Stratified analysis by salt in combined foods, such as stewed foods and pickled vegetables, disclosed salt as being an important risk factor. Analysis of cooking methods showed that broiling and salting increased the risk of stomach cancer, but that frying tended to decrease the risk. These results suggest that the cooking method might modify the gastric carcino-genicity of foods. As non-dietary factors, smoking and a family history of stomach cancer increased the risk, but use of a refrigerator decreased the risk of cancer.

Conclusions. Heavy salt consumption and cooking methods like broiling and salting seem to play a major role in gastric carcinogenesis among Koreans.

Received 1 June 1994


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Int J EpidemiolHome page
T. Rastogi, S. Devesa, P. Mangtani, A. Mathew, N. Cooper, R. Kao, and R. Sinha
Cancer incidence rates among South Asians in four geographic regions: India, Singapore, UK and US
Int. J. Epidemiol., February 1, 2008; 37(1): 147 - 160.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
E. Riboli and T. Norat
Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk
Am. J. Clinical Nutrition, September 1, 2003; 78(3): 559S - 569.
[Abstract] [Full Text] [PDF]

Home page
 Clin. Cancer Res.Home page
Y. J. Park, K.-H. Shin, and J.-G. Park
Risk of Gastric Cancer in Hereditary Nonpolyposis Colorectal Cancer in Korea
Clin. Cancer Res., August 1, 2000; 6(8): 2994 - 2998.
[Abstract] [Full Text]

Home page
 Cancer Epidemiol. Biomarkers Prev.Home page
V. W. Setiawan, Z.-F. Zhang, G.-P. Yu, Y.-L. Li, M.-L. Lu, C.-J. Tsai, D. Cordova, M.-R. Wang, C. H. Guo, S.-Z. Yu, et al.
GSTT1 and GSTM1 Null Genotypes and the Risk of Gastric Cancer: A Case-Control Study in a Chinese Population
Cancer Epidemiol. Biomarkers Prev., January 1, 2000; 9(1): 73 - 80.
[Abstract] [Full Text]


Disclaimer:
Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.