Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank.

ABSTRACT:

Background

Previous case-control studies have reported positive associations of spicy food consumption with risks of certain gastrointestinal-tract (GI) cancers. However, there is no prospective evidence on such associations, particularly from China, where there are high incidence rates of GI cancers and spicy food is widely consumed.

Methods

The prospective China Kadoorie Biobank study recruited >512 000 adults aged 30-79 years from 10 areas in China during 2004-2008; 2350 oesophageal, 3350 stomach and 3061 colorectal incident cancer cases were recorded by 1 January 2017, after a median of 10.1 years of follow-up. Cox regression yielded adjusted hazard ratios (HRs) for each cancer associated with spicy food intake.

Results

Overall, 30% of participants reported daily

SUBMITTER: Chan WC 

PROVIDER: S-EPMC7938514 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature