Preserved vegetable consumption and gastrointestinal tract cancers: A prospective study.

ABSTRACT:

Background

This study aimed to assess the associations of two common types of preserved vegetables in China, salted and sour pickled vegetables, with the risk of gastrointestinal tract (GI) cancers, including oesophageal cancer, stomach cancer, and colorectal cancer.

Methods

The China Kadoorie Biobank collected intake frequency of preserved vegetables among 510 143 adults without self-reported cancer during 2004-2008, and followed up till 31 December 2018. The second resurvey further collected intake frequencies of salted and sour pickled vegetables, which classified the 10 study areas into three types of regions, including the regions never/rarely consuming preserved vegetables (number of participants at baseline = 201 844), mainly consuming salted vegetables (n = 202 927),

SUBMITTER: Yu W 

PROVIDER: S-EPMC11544521 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature