The Experts below are selected from a list of 126 Experts worldwide ranked by ideXlab platform

Farin Kamangar - One of the best experts on this subject based on the ideXlab platform.

  • Pickled food and risk of gastric cancer a systematic review and meta analysis of english and chinese literature
    Cancer Epidemiology Biomarkers & Prevention, 2012
    Co-Authors: Jiansong Ren, Farin Kamangar, David Forman, Farhad Islami
    Abstract:

    Background: Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of Pickled Vegetables in East Asia. Methods: We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 studies, 50 case–control, and 10 prospective. We compared gastric cancer risk in Pickled Vegetable/food users versus nonusers (11 studies) or versus those in the lowest reported category of use (49 studies). Pooled results were computed with random-effects models. Results: Among case–control studies, 30 showed significant increased risk and one showed significant decreased risk. Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk. The OR (95% CI) was 1.52 (1.37–1.68) for the overall association, 1.56 (1.39–1.75) for case–control, and 1.32 (1.10–1.59) for cohort studies. The OR (95% CI) was 1.89 (1.29–2.77) in Korean, 1.86 (1.61–2.15) in Chinese, and 1.16 (1.04–1.29) in Japanese studies, and 1.14 (0.96–1.35) in studies from other countries. There was high heterogeneity in overall and subgroup analyses. There was little evidence for publication bias. Conclusion: Our results suggest a potential 50% higher risk of gastric cancer associated with intake of Pickled Vegetables/foods and perhaps stronger associations in Korea and China. Impact: The results of this study may offer ways to reduce the risk of gastric cancer in highly populated areas with high incidence of gastric cancer. Cancer Epidemiol Biomarkers Prev; 1–11. ©2012 AACR .

  • Pickled Vegetables and the risk of oesophageal cancer a meta analysis
    British Journal of Cancer, 2009
    Co-Authors: Farhad Islami, Jiansong Ren, Philip R Taylor, Farin Kamangar
    Abstract:

    Ecological and experimental studies have suggested a relationship between Asian Pickled Vegetable consumption and oesophageal squamous cell carcinoma (OSCC), but the results of epidemiological studies investigating the association have been inconsistent. We conducted a meta-analysis of observational studies of this association to evaluate the existing evidence. We searched the PubMed, ISI-Web of Science, J-EAST, IndMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases for all studies published in English or Chinese languages. Pooled results for all studies combined and for several study subgroups were computed. A total of 34 studies were included in this analysis. The overall random effects odds ratio (OR) and 95% confidence interval (CI) for Pickled Vegetable consumption was 2.08 (1.66–2.60), but the results were heterogeneous across studies. After excluding the three most influential studies, the respective numbers were 2.32 (1.92–2.81). Similar to the overall association, the majority of subgroup analyses showed a statistically significant association between consuming Pickled Vegetables and OSCC risk. There were only three prospective studies. Our results suggest a potential two-fold increased risk of oesophageal cancer associated with the intake of Pickled Vegetables. However, because the majority of data was from retrospective studies and there was a high heterogeneity in the results, further well-designed prospective studies are warranted.

Jeongseon Kim - One of the best experts on this subject based on the ideXlab platform.

  • Vegetables but not Pickled Vegetables are negatively associated with the risk of breast cancer
    Nutrition and Cancer, 2010
    Co-Authors: Jiyun Hwang, Jeongseon Kim, Namsoo Chang
    Abstract:

    This study investigated the association between Pickled Vegetable consumption and the risk of breast cancer using a validated food frequency questionnaire. A total of 358 patients with breast cancer who were matched to 360 healthy controls by age (using a 5-yr age distribution) were recruited from the National Cancer Center in South Korea. After adjusting for nondietary risk factors, total Vegetable intake was inversely associated with risk of breast cancer. However, unlike nonPickled Vegetables, Pickled Vegetable intake and its proportion relative to total Vegetables were positively associated with the risk of breast cancer, and this association was more profound and consistent when Pickled Vegetable intake was considered as a proportion relative to total Vegetables (odds ratio [OR] = 6.24, 95% confidence interval [CI] = 3.55-10.97; P for trend <0.001 for highest vs. lowest quartiles of intake) than as the absolute consumed amount (OR = 2.47, 95% CI = 1.45-4.21; P for trend = 0.015 for highest vs. lowest quartiles of intake). These results suggest that not only the amount of total Vegetable intake but also the amounts of different types of Vegetable (i.e., Pickled or nonPickled) and their proportions relative to total Vegetables are significantly associated with the risk of breast cancer.

  • fresh and Pickled Vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
    Cancer Science, 2010
    Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon Kim
    Abstract:

    It is widely known that Vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total Vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed Vegetables, such as cooked, salted, or Pickled Vegetables, rather than fresh Vegetables. To determine whether the intakes of fresh and Pickled Vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh Vegetables and 14 studies on the consumption of Pickled Vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh Vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46-0.85) but that a high intake of Pickled Vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06-1.53). The results of this meta-analysis provide evidence that a high intake of Pickled Vegetables may increase GC risk and suggest that a high consumption of fresh Vegetables, rather than a large total amount of Vegetables including Pickled Vegetables, is important to reduce GC risk.

  • fresh and Pickled Vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
    Cancer Science, 2010
    Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon Kim
    Abstract:

    It is widely known that Vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total Vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed Vegetables, such as cooked, salted, or Pickled Vegetables, rather than fresh Vegetables. To determine whether the intakes of fresh and Pickled Vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh Vegetables and 14 studies on the consumption of Pickled Vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh Vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46–0.85) but that a high intake of Pickled Vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06–1.53). The results of this meta-analysis provide evidence that a high intake of Pickled Vegetables may increase GC risk and suggest that a high consumption of fresh Vegetables, rather than a large total amount of Vegetables including Pickled Vegetables, is important to reduce GC risk. (Cancer Sci 2009)

Farhad Islami - One of the best experts on this subject based on the ideXlab platform.

  • Pickled food and risk of gastric cancer a systematic review and meta analysis of english and chinese literature
    Cancer Epidemiology Biomarkers & Prevention, 2012
    Co-Authors: Jiansong Ren, Farin Kamangar, David Forman, Farhad Islami
    Abstract:

    Background: Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of Pickled Vegetables in East Asia. Methods: We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 studies, 50 case–control, and 10 prospective. We compared gastric cancer risk in Pickled Vegetable/food users versus nonusers (11 studies) or versus those in the lowest reported category of use (49 studies). Pooled results were computed with random-effects models. Results: Among case–control studies, 30 showed significant increased risk and one showed significant decreased risk. Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk. The OR (95% CI) was 1.52 (1.37–1.68) for the overall association, 1.56 (1.39–1.75) for case–control, and 1.32 (1.10–1.59) for cohort studies. The OR (95% CI) was 1.89 (1.29–2.77) in Korean, 1.86 (1.61–2.15) in Chinese, and 1.16 (1.04–1.29) in Japanese studies, and 1.14 (0.96–1.35) in studies from other countries. There was high heterogeneity in overall and subgroup analyses. There was little evidence for publication bias. Conclusion: Our results suggest a potential 50% higher risk of gastric cancer associated with intake of Pickled Vegetables/foods and perhaps stronger associations in Korea and China. Impact: The results of this study may offer ways to reduce the risk of gastric cancer in highly populated areas with high incidence of gastric cancer. Cancer Epidemiol Biomarkers Prev; 1–11. ©2012 AACR .

  • Pickled Vegetables and the risk of oesophageal cancer a meta analysis
    British Journal of Cancer, 2009
    Co-Authors: Farhad Islami, Jiansong Ren, Philip R Taylor, Farin Kamangar
    Abstract:

    Ecological and experimental studies have suggested a relationship between Asian Pickled Vegetable consumption and oesophageal squamous cell carcinoma (OSCC), but the results of epidemiological studies investigating the association have been inconsistent. We conducted a meta-analysis of observational studies of this association to evaluate the existing evidence. We searched the PubMed, ISI-Web of Science, J-EAST, IndMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases for all studies published in English or Chinese languages. Pooled results for all studies combined and for several study subgroups were computed. A total of 34 studies were included in this analysis. The overall random effects odds ratio (OR) and 95% confidence interval (CI) for Pickled Vegetable consumption was 2.08 (1.66–2.60), but the results were heterogeneous across studies. After excluding the three most influential studies, the respective numbers were 2.32 (1.92–2.81). Similar to the overall association, the majority of subgroup analyses showed a statistically significant association between consuming Pickled Vegetables and OSCC risk. There were only three prospective studies. Our results suggest a potential two-fold increased risk of oesophageal cancer associated with the intake of Pickled Vegetables. However, because the majority of data was from retrospective studies and there was a high heterogeneity in the results, further well-designed prospective studies are warranted.

Hyun Ja Kim - One of the best experts on this subject based on the ideXlab platform.

  • fresh and Pickled Vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
    Cancer Science, 2010
    Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon Kim
    Abstract:

    It is widely known that Vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total Vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed Vegetables, such as cooked, salted, or Pickled Vegetables, rather than fresh Vegetables. To determine whether the intakes of fresh and Pickled Vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh Vegetables and 14 studies on the consumption of Pickled Vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh Vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46-0.85) but that a high intake of Pickled Vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06-1.53). The results of this meta-analysis provide evidence that a high intake of Pickled Vegetables may increase GC risk and suggest that a high consumption of fresh Vegetables, rather than a large total amount of Vegetables including Pickled Vegetables, is important to reduce GC risk.

  • fresh and Pickled Vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
    Cancer Science, 2010
    Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon Kim
    Abstract:

    It is widely known that Vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total Vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed Vegetables, such as cooked, salted, or Pickled Vegetables, rather than fresh Vegetables. To determine whether the intakes of fresh and Pickled Vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh Vegetables and 14 studies on the consumption of Pickled Vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh Vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46–0.85) but that a high intake of Pickled Vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06–1.53). The results of this meta-analysis provide evidence that a high intake of Pickled Vegetables may increase GC risk and suggest that a high consumption of fresh Vegetables, rather than a large total amount of Vegetables including Pickled Vegetables, is important to reduce GC risk. (Cancer Sci 2009)

Jiansong Ren - One of the best experts on this subject based on the ideXlab platform.

  • Pickled food and risk of gastric cancer a systematic review and meta analysis of english and chinese literature
    Cancer Epidemiology Biomarkers & Prevention, 2012
    Co-Authors: Jiansong Ren, Farin Kamangar, David Forman, Farhad Islami
    Abstract:

    Background: Ecological and experimental studies have suggested an increased risk of gastric cancer in relation to consumption of Pickled Vegetables in East Asia. Methods: We conducted a meta-analysis of epidemiologic observational studies to evaluate the existing evidence. Searching PubMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases, we found a total of 60 studies, 50 case–control, and 10 prospective. We compared gastric cancer risk in Pickled Vegetable/food users versus nonusers (11 studies) or versus those in the lowest reported category of use (49 studies). Pooled results were computed with random-effects models. Results: Among case–control studies, 30 showed significant increased risk and one showed significant decreased risk. Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk. The OR (95% CI) was 1.52 (1.37–1.68) for the overall association, 1.56 (1.39–1.75) for case–control, and 1.32 (1.10–1.59) for cohort studies. The OR (95% CI) was 1.89 (1.29–2.77) in Korean, 1.86 (1.61–2.15) in Chinese, and 1.16 (1.04–1.29) in Japanese studies, and 1.14 (0.96–1.35) in studies from other countries. There was high heterogeneity in overall and subgroup analyses. There was little evidence for publication bias. Conclusion: Our results suggest a potential 50% higher risk of gastric cancer associated with intake of Pickled Vegetables/foods and perhaps stronger associations in Korea and China. Impact: The results of this study may offer ways to reduce the risk of gastric cancer in highly populated areas with high incidence of gastric cancer. Cancer Epidemiol Biomarkers Prev; 1–11. ©2012 AACR .

  • Pickled Vegetables and the risk of oesophageal cancer a meta analysis
    British Journal of Cancer, 2009
    Co-Authors: Farhad Islami, Jiansong Ren, Philip R Taylor, Farin Kamangar
    Abstract:

    Ecological and experimental studies have suggested a relationship between Asian Pickled Vegetable consumption and oesophageal squamous cell carcinoma (OSCC), but the results of epidemiological studies investigating the association have been inconsistent. We conducted a meta-analysis of observational studies of this association to evaluate the existing evidence. We searched the PubMed, ISI-Web of Science, J-EAST, IndMed, Vip Chinese Periodical, and China National Knowledge Infrastructure databases for all studies published in English or Chinese languages. Pooled results for all studies combined and for several study subgroups were computed. A total of 34 studies were included in this analysis. The overall random effects odds ratio (OR) and 95% confidence interval (CI) for Pickled Vegetable consumption was 2.08 (1.66–2.60), but the results were heterogeneous across studies. After excluding the three most influential studies, the respective numbers were 2.32 (1.92–2.81). Similar to the overall association, the majority of subgroup analyses showed a statistically significant association between consuming Pickled Vegetables and OSCC risk. There were only three prospective studies. Our results suggest a potential two-fold increased risk of oesophageal cancer associated with the intake of Pickled Vegetables. However, because the majority of data was from retrospective studies and there was a high heterogeneity in the results, further well-designed prospective studies are warranted.