The Experts below are selected from a list of 174 Experts worldwide ranked by ideXlab platform
Farin Kamangar - One of the best experts on this subject based on the ideXlab platform.
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Pickled food and risk of gastric cancer a systematic review and meta analysis of english and chinese literature
Cancer Epidemiology Biomarkers & Prevention, 2012Co-Authors: Jiansong Ren, Farin Kamangar, David Forman, Farhad IslamiAbstract: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 .
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Pickled Vegetables and the risk of oesophageal cancer a meta analysis
British Journal of Cancer, 2009Co-Authors: Farhad Islami, Jiansong Ren, Philip R Taylor, Farin KamangarAbstract: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.
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Vegetables but not Pickled Vegetables are negatively associated with the risk of breast cancer
Nutrition and Cancer, 2010Co-Authors: Jiyun Hwang, Jeongseon Kim, Namsoo ChangAbstract: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.
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fresh and Pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract: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.
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fresh and Pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract: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)
Shoichiro Tsugane - One of the best experts on this subject based on the ideXlab platform.
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fresh and Pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract: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.
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fresh and Pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract: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)
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reproducibility of a self administered food frequency questionnaire used in the 5 year follow up survey of the jphc study cohort i to assess food and nutrient intake
Journal of Epidemiology, 2003Co-Authors: Satoshi Sasaki, Junko Ishihara, Shoichiro TsuganeAbstract:We examined the reproducibility of a self-administered semiquantitative food frequency questionnaire (FFQ) used in the 5-year follow-up survey for the Japan Public Health Center-based prospective Study on cancer and cardiovascular diseases (JPHC Study) to estimate nutrient and food intake by using repeated FFQs at a 1-year interval in 101 men and 108 women. Between energy and each of 32 nutrients, the correlation coefficients in crude values varied from 0.41 for vitamin B12 to 0.83 for alcohol (median=0.59) in men and 0.52 for alpha-carotene to 0.77 for iron (median=0.67) in women. In 21 food groups, it varied from 0.42 for seasonings and spices to 0.80 for Pickled Vegetables (median=0.61) in men and 0.45 for seasonings and spices and 0.74 for pulses, milks, and Pickled Vegetables (median=0.63) in women. The correlation coefficients for the energy-adjusted values (medians were 0.49 and 0.50 for nutrients and 0.50 and 0.49 for food groups in men and women, respectively) were somewhat lower than for the crude values. The difference in mean intakes between the two FFQs was less than 10% in most of the nutrient and food groups. The results suggest that the reproducibility of the FFQ used for the JPHC study was moderate to high in most of the nutrient and food groups.
Bo Youl Choi - One of the best experts on this subject based on the ideXlab platform.
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the relationship of dietary sodium potassium fruits and Vegetables intake with blood pressure among korean adults aged 40 and older
Nutrition Research and Practice, 2014Co-Authors: Mi Kyung Kim, Kirang Kim, Minho Shin, Dong Hoon Shin, Younghoon Lee, Byung Yeol Chun, Bo Youl ChoiAbstract:BACKGROUND/OBJECTIVES: The inverse relationships of combined fruits and Vegetables intake with blood pressure have been reported. However, whether there are such relationships with salty Vegetables has rarely been investigated in epidemiologic studies. We evaluated the relation of combined and separate intake of fruits, vegetable intakes, and salty Vegetables, as well as sodium and potassium, with blood pressure among the middle-aged and elderly populations. SUBJECTS/METHODS: The present cross-sectional analysis of a prospective cohort baseline survey was performed with 6,283 subjects (2,443 men and 3,840 women) and free of hypertension, diabetes, cardiovascular diseases, and cancer. Dietary data were collected by trained interviewers using food frequency questionnaire. RESULTS: The significantly inverse linear trend of diastolic blood pressure (DBP) was found in fruits and non-Pickled Vegetables (81.2 mmHg in the lowest quintile vs 79.0 mmHg in the highest quintile, P for trend = 0.0040) and fruits only (80.9 mmHg in the lowest quintile vs 79.4 mmHg in the highest quintile, P for trend = 0.0430) among men. In contrast, sodium and sodium to potassium ratio were positively related with blood pressure among men (DBP, 78.8 mmHg in the lowest quintile vs 80.6 mmHg in the highest quintile, P for trend = 0.0079 for sodium; DBP, 79.0 mmHg in the lowest quintile vs 80.7 mmHg in the highest quintile, P for trend = 0.0199 and SBP, 123.8 mmHg in the lowest quintile vs 125.9 mmHg in the highest quintile for sodium/potassium). Kimchies consumption was positively related to DBP for men (78.2 mmHg in the lowest quintile vs 80.9 mmHg in the highest quintile for DBP, P for trend = 0.0003). Among women, these relations were not found. CONCLUSION: Fruits and/or non-Pickled Vegetables may be inversely, but sodium, sodium to potassium, and Kimchies may be positively related to blood pressure among men.
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fresh and Pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract: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.
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fresh and Pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract: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.
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Pickled food and risk of gastric cancer a systematic review and meta analysis of english and chinese literature
Cancer Epidemiology Biomarkers & Prevention, 2012Co-Authors: Jiansong Ren, Farin Kamangar, David Forman, Farhad IslamiAbstract: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 .
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Pickled Vegetables and the risk of oesophageal cancer a meta analysis
British Journal of Cancer, 2009Co-Authors: Farhad Islami, Jiansong Ren, Philip R Taylor, Farin KamangarAbstract: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.