Association between diet and esophageal cancer in Taiwan

Journal of Gastroenterology and Hepatology (Australia)

Volumn 19, Issue 6, 2004, Pages 632-637

  Hung, Hsin Chia ^a,f   Huang, Meng Chuan ^b   Lee, Jang Ming ^g   Wu, Deng Chyang ^d   Hsu, Hon Ki ^e   Wu, Ming Tsang ^c  

^a Faculty of Dentistry   (Taiwan)

^b Department of Public Health   (Taiwan)

^c KAOHSIUNG MEDICAL UNIVERSITY   (Taiwan)

^d KAOHSIUNG MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

^e KAOHSIUNG VETERANS GENERAL HOSPITAL   (Taiwan)

^f NATIONAL SUN YAT SEN UNIVERSITY   (Taiwan)

^g NATIONAL TAIWAN UNIVERSITY HOSPITAL   (Taiwan)

Author keywords

Case control study; Diet; Esophageal neoplasms; Fruit and vegetables; Tea

Indexed keywords

FOOD PRESERVATIVE;

ADULT; AGED; ARTICLE; BEAN; CANCER RISK; CONTROLLED STUDY; DIETARY INTAKE; DISEASE ASSOCIATION; ESOPHAGUS CANCER; EVALUATION; FERMENTATION; FOOD PRESERVATION; FRUIT; HEATING; HUMAN; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; TAIWAN; TEA; VEGETABLE;

EID: 3042739851     PISSN: 08159319     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1440-1746.2004.03346.x     Document Type: Article

References (25)

1. Cheng KK, Day NE, Duffy SW et al. Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese. Lancet 1992; 339: 1314-18.
2. Gao YT, McLaughlin JK, Gridley G et al. Risk factors for esophageal cancer in Shanghai, China. II. Role of diet and nutrients. Int. J. Cancer 1994; 58: 197-202.
3. Castellsague X, Munoz N, De Stefani E et al. Influence of mate drinking, hot beverages and diet on esophageal cancer risk in South America. Int. J. Cancer 2000; 88: 658-64.
4. Levi F, Pasche C, Lucchini F et al. Food groups and oesophageal cancer risk in Vaud, Switzerland. Eur. J. Cancer Prev. 2000; 9: 257-63.
5. Terry P, Lagergren J, Hansen H et al. Fruit and vegetable consumption in the prevention of oesophageal and cardia cancers. Eur. J. Cancer Prev. 2001; 10: 365-9.
6. Phukan RK, Chetia CK, Ali MS et al. Role of dietary habits in the development of esophageal cancer in Assam, the north-eastern region of India. Nutr. Cancer 2001; 39: 204-9.
7. Ke L, Yu P, Zhang ZX. Novel epidemiologic evidence for the association between fermented fish sauce and esophageal cancer in South China. Int. J. Cancer 2002; 99: 424-6.
8. Ke L, Yu P, Zhang ZX et al. Congou tea drinking and oesophageal cancer in South China. Br. J. Cancer 2002; 86: 346-7.
9. Ward MH, Pan WH, Cheng YJ et al. Dietary exposure to nitrite and nitrosamines and risk of nasopharyngeal carcinoma in Taiwan. Int. J. Cancer 2000; 86: 603-9.
10. Department of Health RoC. Health Status. II. Vital Statistics. Taipei: Department of Health, 1999.
11. Wu MT, Lee YC, Chen CJ et al. Risk of betel chewing for oesophageal cancer in Taiwan. Br. J. Cancer 2001; 85: 658-60.
12. Chen CS, Pignatelli B, Malaveille C et al. Levels of direct-acting mutagens, total N-nitroso compounds in nitrosated fermented fish products, consumed in a high-risk area for gastric cancer in southern China. Mutat. Res. 1992; 265: 211-21.
13. Fong YY, Chan WC. Nitrate, nitrite, dimethylnitrosamine and N-nitrosopyrrolidine in some Chinese food products. Food Chem. Toxicol. 1977; 15: 143-5.
14. Poirier S, Ohshima H, de-The G et al. Volatile nitrosamine levels in common foods from Tunisia, south China and Greenland, high-risk areas for nasopharyngeal carcinoma (NPC). Int. J. Cancer 1987; 39: 293-6.
15. Turner PC, Nikiema P, Wild CP. Fumonisin contamination of food: progress in development of biomarkers to better assess human health risks. Mutat. Res. 1999; 443: 81-93.
16. National Academy of Sciences, Committee on Nitrate and Alternative Curing Agents in Food. The Health Effects of Nitrate, Nitrite and N-nitroso Compounds. Washington, DC: National Academy Press, 1981.
17. Leaf CD, Vecchio AJ, Roe DA et al. Influence of ascorbic acid dose on N-nitrosoproline formation in humans. Carcinogenesis 1987; 8: 791-5.
18. Helser MA, Hotchkiss JH, Roe DA. Influence of fruit and vegetable juices on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4- carboxylic acid in humans on controlled diets. Carcinogenesis 1992; 13: 2277-80.
19. Mirvish SS. Formation of N-nitroso compounds: chemistry, kinetics, and in vivo occurrence. Toxicol. Appl. Pharmacol. 1975; 31: 325-51.
20. Mirvish SS. Experimental evidence for inhibition of N-nitroso compound formation as a factor in the negative correlation between vitamin C consumption and the incidence of certain cancers. Cancer Res. 1994; 54: 1948S-1951S.
21. Block G. Dietary guidelines and the results of food consumption surveys. Am. J. Clin. Nutr. 1991; 53: 356S-357S.
22. Lin JK. Cancer chemoprevention by tea polyphenols through modulating signal transduction pathways. Arch. Pharm. Res. 2002; 25: 561-71.
23. Fujiki H, Suganuma M, Imai K et al. Green tea: cancer preventive beverage and/or drug. Cancer Lett. 2002; 188: 9-13.
24. Sun CL, Yuan JM, Lee MJ et al. Urinary tea polyphenols in relation to gastric and esophageal cancers: a prospective study of men in Shanghai, China. Carcinogenesis 2002; 23: 1497-503.
25. Sharp L, Chilvers CE, Cheng KK et al. Risk factors for squamous cell carcinoma of the oesophagus in women: a case-control study. Br. J. Cancer 2001; 85: 1667-70.