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Diet and Cancer Risk in the Korean Population: A Meta-analysis

  • Woo, Hae Dong (Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, Research Institute, National Cancer Center) ;
  • Park, Sohee (Department of Biostatistics, Graduate School of Public Health, Yonsei University) ;
  • Oh, Kyungwon (Division of Health and Nutrition Survey, Korea Centers for Disease Control and Prevention) ;
  • Kim, Hyun Ja (Division of Health and Nutrition Survey, Korea Centers for Disease Control and Prevention) ;
  • Shin, Hae Rim (Western Pacific Regional Office, World Health Organization) ;
  • Moon, Hyun Kyung (Graduate School of Education, Dankook University) ;
  • Kim, Jeongseon (Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, Research Institute, National Cancer Center)
  • Published : 2014.10.23

Abstract

Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inverse association with breast cancer risk [OR (95% CI): 0.61 (0.38-0.99), 0.47 (0.34-0.66), and 0.75 (0.57-0.98), respectively]. Green/yellow and light colored vegetables were associated with a reduced risk of breast cancer [OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroom intake was inversely associated in pre-menopausal women only [OR (95% CI): 0.47 (0.26-0.86)]. In conclusion, soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be risk factor for gastric cancer, and intake of high amount of meat might cause colorectal cancer.

Keywords

Korean;diet;cancer;soy foods;fruits and vegetables;meat

Acknowledgement

Supported by : National Cancer Center

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