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International Journal of Epidemiology 2001;30:181-182
© International Epidemiological Association 2001

Brief Report

The epidemiological enigma of gastric cancer rates in the US: was grandmother's sausage the cause?

David C Paika,b, David V Saborioa, Ruben Oropezaa and Harold P Freemana

a Department of Surgery, North General Hospital, New York, USA.
bDepartment of Ophthalmology, Columbia University, College of Physicians and Surgeons, 630 West 168th Street, New York, NY 10032, USA.

David C Paik, Department of Surgery, North General Hospital, 1879 Madison Ave, New York, NY 10035, USA. E-mail: dcp14@columbia.edu

Keywords Gastric cancer, sodium nitrite, nitrosamines, meat curing

Accepted 1 August 2000

Much has been written concerning the ‘epidemiological enigma’ of falling gastric cancer rates in the US. Up until the 1930s gastric cancer was the leading cause of cancer mortality in the US.1 Today it is eighth. This sharp decline during the 20th century remains an unexplained yet startling phenomenon.2 The leading theories to explain this change concern the advent of refrigeration and infection with Helicobacter pylori. Refrigeration began in the early 1900s and gained widespread use by the 1950s. As a result the US diet . . . [Full Text of this Article]

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