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Diet and stomach cancer in Korea
Author(s) -
Ahn YoonOk
Publication year - 1997
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/(sici)1097-0215(1997)10+<7::aid-ijc3>3.0.co;2-c
Subject(s) - stomach cancer , medicine , stomach , cancer , cohort , salted fish , food science , processed meat , cohort study , fish <actinopterygii> , gastroenterology , biology , fishery
Stomach cancer is the most prevalent malignant neoplasm in Korea. As of 1991–1992 in Seoul, the cumulative rates reported for the age span 0–74 were 7.6% in males and 3.1% in females. A recent case‐control study reported that several food items and cooking methods are associated with increased or decreased risk of stomach cancer among Koreans. An increased risk of stomach cancer was noted among people who frequently consume broiled meats and fishes, salted side dishes (salted/fermented fish products) and salty stewed foods, such as soybean paste thick stew. Frequent consumption of mung bean pancake, tofu, cabbage, spinach and sesame oil decreased the risk. Analysis by cooking method showed that risk of stomach cancer from the same foods varied with preparation. For meat and fish, pan frying was associated with decreased risk, whereas stewing or broiling was associated with increased risk. Pickled vegetables increased the risk, whereas fresh vegetables did not. In a recent cohort study in Seoul, green vegetables and soybean foods were associated with a decreased risk of stomach cancer. Case‐control and cohort studies have reported that ginseng intake decreased the risk of gastric cancer. Int. J. Cancer Suppl. 10:7–9, 1997. © 1997 Wiley‐Liss Inc.