{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhu Y"],"funding":["NIEHS NIH HHS","NCI NIH HHS"],"pagination":["448-456"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8487935"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["30(6)"],"pubmed_abstract":["<h4>Objectives</h4>Dietary factors are of importance in the development of stomach cancer. This study aims to examine index-based dietary patterns associated with stomach cancer in a Chinese population.<h4>Methods</h4>Using data from a population-based case-control study conducted in Jiangsu Province, China, we included a total of 8432 participants (1900 stomach cancer cases and 6532 controls). Dietary data collected by food frequency questionnaire was evaluated by modified Chinese Healthy Eating Index-2016 (mCHEI-2016) and the US Healthy Eating Index-2015 (HEI-2015). Multiple logistic regression analyses were applied to examine the association of mCHEI-2016 and HEI-2015 with stomach cancer while adjusting for potential confounders. The possible interactions between mCHEI-2016 or HEI-2015 and established risk factors were explored.<h4>Results</h4>Among nonproxy interviews, after adjusting for potential confounding factors, a higher score of sodium, reflecting lower intake per day, was inversely associated with stomach cancer [odds ratio (OR), 0.95; 95% CI, 0.91-0.99 for mCHEI-2016; OR, 0.97; 95% CI, 0.94-0.99 for HEI-2015]. No clear associations with stomach cancer were identified for total scores of HEI-2015 (OR, 0.98; 95% CI, 0.87-1.10 with a 10-point increase, P trend = 0.98) and mCHEI-2016 (OR, 1.05; 95% CI, 0.94-1.17 with a 10-point increase, P trend = 0.22). However, the relation between stomach cancer and the mCHEI-2016 was modified by BMI, with a possible inverse association in normal-weight subjects.<h4>Conclusions</h4>Our findings highlight that reduced intake of dietary sodium would prevent the development of stomach cancer. The data indicate a heterogeneity between normal weight and overweight's dietary factors in relation to stomach cancer."],"journal":["European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP)"],"pubmed_title":["Index-based dietary patterns and stomach cancer in a Chinese population."],"pmcid":["PMC8487935"],"funding_grant_id":["R21 ES011667","R03 CA077954","T32 CA009142"],"pubmed_authors":["Li G","Zhou JY","Wu M","Yang J","La Vecchia C","Zhu Y","Hu X","Su M","Han RQ","Li L","Sun Z","Jin ZY","Mu L","Jung SY","Gu XP","Zhang ZF","Jeong S","Zhang XF","Zhao JK","Wang XS","Liu AM","Lu QY"],"additional_accession":[]},"is_claimable":false,"name":"Index-based dietary patterns and stomach cancer in a Chinese population.","description":"<h4>Objectives</h4>Dietary factors are of importance in the development of stomach cancer. This study aims to examine index-based dietary patterns associated with stomach cancer in a Chinese population.<h4>Methods</h4>Using data from a population-based case-control study conducted in Jiangsu Province, China, we included a total of 8432 participants (1900 stomach cancer cases and 6532 controls). Dietary data collected by food frequency questionnaire was evaluated by modified Chinese Healthy Eating Index-2016 (mCHEI-2016) and the US Healthy Eating Index-2015 (HEI-2015). Multiple logistic regression analyses were applied to examine the association of mCHEI-2016 and HEI-2015 with stomach cancer while adjusting for potential confounders. The possible interactions between mCHEI-2016 or HEI-2015 and established risk factors were explored.<h4>Results</h4>Among nonproxy interviews, after adjusting for potential confounding factors, a higher score of sodium, reflecting lower intake per day, was inversely associated with stomach cancer [odds ratio (OR), 0.95; 95% CI, 0.91-0.99 for mCHEI-2016; OR, 0.97; 95% CI, 0.94-0.99 for HEI-2015]. No clear associations with stomach cancer were identified for total scores of HEI-2015 (OR, 0.98; 95% CI, 0.87-1.10 with a 10-point increase, P trend = 0.98) and mCHEI-2016 (OR, 1.05; 95% CI, 0.94-1.17 with a 10-point increase, P trend = 0.22). However, the relation between stomach cancer and the mCHEI-2016 was modified by BMI, with a possible inverse association in normal-weight subjects.<h4>Conclusions</h4>Our findings highlight that reduced intake of dietary sodium would prevent the development of stomach cancer. The data indicate a heterogeneity between normal weight and overweight's dietary factors in relation to stomach cancer.","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Nov","modification":"2025-04-03T21:30:30.022Z","creation":"2025-04-03T21:30:30.022Z"},"accession":"S-EPMC8487935","cross_references":{"pubmed":["34292200"],"doi":["10.1097/CEJ.0000000000000705","10.1097/cej.0000000000000705"]}}