Pickled vegetables and esophageal cancer.
Data about pickled vegetables was provided by 2 cohorts. No association was found with esophageal cancer risk.
Data about pickled vegetables was provided by 2 cohorts. No association was found with esophageal cancer risk.
| Author | Cohort name | Subjects | Years of follow-up | Cases | End point | Consumption of | Relative Risk (RR) | Adjustments |
| 8) Yamaji T (2008) | The JPHC Study | 38,790 men aged 45-74. (Japan) | 7.7 (1995-98 to 2004) | 116 | Esophageal SCC risk | Pickled vegetables (pickled Chinese radishes, pickled green leafy vegetables, pickled plums, pickled Chinese cabbage, pickled cucumbers and pickled eggplant) |
HR = 1.20 (0.71-2.02; P = 0.47) for the highest vs lowest tertile of consumption. Amount specific data (g/day): 5: HR = 1. 19: HR = 1.07 (0.63-1.80). 51: HR = 1.20 (0.71-2.02). | Age, PHC area, cigarette smoking and alcohol drinking. |
| 2) Tran GD. (2005) | The Linxian General Population Trial | 29.584 individuals 40-69 years who were randomly assigned to 1 of 8 vitamin/mineral combinations. (China) | 15 (1986-2001) | 1.958? | Esophageal squamous cell carcinoma risk | Pickled vegetables (not defined) | RR = 0.95 (0.81-1.12; No P-value) for consumption ≥ 1 vs 0 times/year?? | age, gender. Adjustment for smoking (ever vs never use of any tobacco product), or education did not substantially alter the risk estimates for any of the dietary variables. The food questionnaire was not validated. |
| 2) Guo W (1994) | The Linxian Nutrition Intervention Trial. | 29,584 Chinese adults aged 40-69. (Nested case-control) | 1986-1991 | 639 | Oesophageal cancer risk (nearly all were squamous cell carcinomas) | Pickled vegetables (not defined) | OR = 0.9 (0.6-1.2) for consumption ≥ 1 vs 0 time/month. | Years of smoking and cancer history in first degree relatives. |