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Dietary determinants of lung‐cancer risk: Results from a case‐control study in Yunnan province, China
Author(s) -
Swanson C. A.,
Mao B. L.,
Li J. Y.,
Lubin J. H.,
Yao S. X.,
Wang J. Z.,
Cai S. K.,
Hou Y.,
Luo Q. S.,
Blot W. J.
Publication year - 1992
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/ijc.2910500609
Subject(s) - quartile , cruciferous vegetables , lung cancer , leafy vegetables , medicine , environmental health , food science , biology , toxicology , cancer , confidence interval
The relation between diet and lung cancer was studied among male residents of a mining community in Yunnan Province. After obtaining food frequency data from subjects or proxies, we compared diets of 428 cases, aged 35–74 years, and 1,011 age‐matched controls. Cases tended to consume slightly more rice, but less protein‐rich foods ( i.e. , bean curd, meat, eggs) and vegetables than did controls. The relative risks of lung cancer across increasing quartiles of meat ( i.e. , pork) consumption, for example, were 1.00, 0.67, 0.72 and 0.46 ( p for trend <0.01). The relative risks of lung cancer across increasing quartiles of consumption of dark‐green, leafy vegetables were 1.00, 0.62, 0.52 and 0.41 ( p for trend <0.01). Although specific dietary constituent(s) responsible for the protective effect of vegetable consumption could not be identified, carotenoids other than β‐carotene, or compounds in cruciferous or Allium vegetables, are possibilities.