The Experts below are selected from a list of 3024 Experts worldwide ranked by ideXlab platform
Shoichiro Tsugane - One of the best experts on this subject based on the ideXlab platform.
-
prediction of the 10 year probability of gastric cancer occurrence in the japanese population the jphc study cohort ii
International Journal of Cancer, 2016Co-Authors: Hadrien Charvat, Manami Inoue, Taichi Shimazu, Shizuka Sasazuki, Norie Sawada, Taiki Yamaji, Motoki Iwasaki, Shoichiro TsuganeAbstract:Gastric cancer is a particularly important issue in Japan, where incidence rates are among the highest observed. In this work, we provide a risk prediction model allowing the estimation of the 10-year cumulative probability of gastric cancer occurrence. The study population consisted of 19,028 individuals from the Japanese Public Health Center cohort II who were followed-up from 1993 to 2009. A parametric survival model was used to assess the impact on the probability of gastric cancer of clinical and lifestyle-related risk factors in combination with serum anti-Helicobacter pylori antibody titres and pepsinogen I and pepsinogen II levels. Based on the resulting model, cumulative probability estimates were calculated and a simple risk scoring system was developed. A total of 412 cases of gastric cancer occurred during 270,854 person-years of follow-up. The final model included (besides the biological markers) age, gender, smoking status, family history of gastric cancer and consumption of highly Salted Food. The developed prediction model showed good predictive performance in terms of discrimination (optimism-corrected c-index: 0.768) and calibration (Nam and d'Agostino's χ(2) test: 14.78; p values = 0.06). Estimates of the 10-year probability of gastric cancer occurrence ranged from 0.04% (0.02, 0.1) to 14.87% (8.96, 24.14) for men and from 0.03% (0.02, 0.07) to 4.91% (2.71, 8.81) for women. In conclusion, we developed a risk prediction model for gastric cancer that combines clinical and biological markers. It might prompt individuals to modify their lifestyle habits, attend regular check-up visits or participate in screening programmes.
-
Salt, Salted Food intake, and risk of gastric cancer : Epidemiologic evidence
Cancer science, 2005Co-Authors: Shoichiro TsuganeAbstract:Because gastric cancer is still the most common cancer, its prevention is one of the most important aspects of Japan's cancer control strategy. Observations among Japanese immigrants in the USA and Brazil based on the geographic differences, the trend in cancer incidence with time, and the change in incidence patterns indicate that gastric cancer is closely associated with dietary factors, such as the intake of salt and Salted Food. In international and intra-Japanese ecological studies, the average salt excretion level, estimated using randomly selected 24-h urine samples in each population, was closely correlated with gastric cancer mortality. Several case-control and cohort studies, including the author's recent works, have shown that a higher intake of some traditional salt-preserved Food and salt per se, which was estimated using a validated Food-frequency questionnaire, was associated with a risk of gastric cancer. While Salted Food intake may increase the risk of Helicobacter pylori infection, it can also act synergistically to promote the development of gastric cancer. Based on substantial evidence about the association between salt and Salted Food intake and the risk of gastric cancer from ecological, case-control, and cohort studies conducted in Japan and other countries, as well as mechanistic plausibility, dietary modification involving less salt and Salted Food intake is a practical strategy with which to prevent gastric cancer.
-
salt and Salted Food intake and subsequent risk of gastric cancer among middle aged japanese men and women
British Journal of Cancer, 2004Co-Authors: Shoichiro Tsugane, Shizuka Sasazuki, Minatsu Kobayashi, Satoshi SasakiAbstract:Evidence on the association between salt intake and gastric cancer is sparse, especially in prospective studies. We conducted a population-based prospective study in Japan, where the majority of men has been infected with Helicobacter pylori. A total of 18 684 men and 20 381 women aged 40-59 years who reported their dietary habits and did not report any serious disease at baseline were followed from 1990 to 2001. A total of 486 cases, 358 men and 128 women, with histologically confirmed gastric cancer were documented among them. The quintile category of salt intake was dose-dependently associated with gastric cancer risk in men after adjusting for potential confounding factors (P for trend <0.001), while a trend was not clear in women (P for trend=0.48). Although stratification by study area, with varied salt intake and gastric cancer incidence, attenuated the observed clear associations with salt and Salted Foods, the frequency categories of highly Salted Foods such as Salted fish roe and Salted fish preserves were strongly associated with the risk in both sexes. Restriction of salt and Salted Food intake is a practical strategy to prevent gastric cancer in areas with high risk.
Shizuka Sasazuki - One of the best experts on this subject based on the ideXlab platform.
-
prediction of the 10 year probability of gastric cancer occurrence in the japanese population the jphc study cohort ii
International Journal of Cancer, 2016Co-Authors: Hadrien Charvat, Manami Inoue, Taichi Shimazu, Shizuka Sasazuki, Norie Sawada, Taiki Yamaji, Motoki Iwasaki, Shoichiro TsuganeAbstract:Gastric cancer is a particularly important issue in Japan, where incidence rates are among the highest observed. In this work, we provide a risk prediction model allowing the estimation of the 10-year cumulative probability of gastric cancer occurrence. The study population consisted of 19,028 individuals from the Japanese Public Health Center cohort II who were followed-up from 1993 to 2009. A parametric survival model was used to assess the impact on the probability of gastric cancer of clinical and lifestyle-related risk factors in combination with serum anti-Helicobacter pylori antibody titres and pepsinogen I and pepsinogen II levels. Based on the resulting model, cumulative probability estimates were calculated and a simple risk scoring system was developed. A total of 412 cases of gastric cancer occurred during 270,854 person-years of follow-up. The final model included (besides the biological markers) age, gender, smoking status, family history of gastric cancer and consumption of highly Salted Food. The developed prediction model showed good predictive performance in terms of discrimination (optimism-corrected c-index: 0.768) and calibration (Nam and d'Agostino's χ(2) test: 14.78; p values = 0.06). Estimates of the 10-year probability of gastric cancer occurrence ranged from 0.04% (0.02, 0.1) to 14.87% (8.96, 24.14) for men and from 0.03% (0.02, 0.07) to 4.91% (2.71, 8.81) for women. In conclusion, we developed a risk prediction model for gastric cancer that combines clinical and biological markers. It might prompt individuals to modify their lifestyle habits, attend regular check-up visits or participate in screening programmes.
-
consumption of sodium and Salted Foods in relation to cancer and cardiovascular disease the japan public health center based prospective study
The American Journal of Clinical Nutrition, 2010Co-Authors: Ribeka Takachi, Manami Inoue, Taichi Shimazu, Shizuka Sasazuki, Junko Ishihara, Norie Sawada, Taiki Yamaji, Motoki Iwasaki, Hiroyasu Iso, Yoshitaka TsubonoAbstract:Background Although the influence of salt, per se, on the risk of cancer or cardiovascular disease (CVD) might differ from that of salt-preserved Foods, few studies have simultaneously examined the effects of sodium and Salted Foods on the risk of either cancer or CVD. Objective We simultaneously examined associations between sodium and Salted Food consumption and the risk of cancer and CVD. Design During 1995-1998, a validated Food-frequency questionnaire was administered to 77,500 men and women aged 45-74 y. During up to 598,763 person-years of follow-up until the end of 2004, 4476 cases of cancer and 2066 cases of CVD were identified. Results Higher consumption of sodium was associated with a higher risk of CVD but not with the risk of total cancer: multivariate hazard ratios for the highest compared with lowest quintiles of intake were 1.19 (95% CI: 1.01, 1.40; P for trend: 0.06) for CVD and 1.04 (95% CI: 0.93, 1.16; P for trend: 0.63) for total cancer. Higher consumption of Salted fish roe was associated with higher risk of total cancer, and higher consumption of cooking and table salt was associated with higher risk of CVD. Similar results were seen for the risk of gastric or colorectal cancer and stroke. Conclusions Sodium intake as a whole salt equivalent may not increase the risk of cancer but may increase that of CVD. In contrast, Salted Food intake may increase the risk of cancer. Our findings support the notion that sodium and Salted Foods have differential influences on the development of cancer and CVD.
-
salt and Salted Food intake and subsequent risk of gastric cancer among middle aged japanese men and women
British Journal of Cancer, 2004Co-Authors: Shoichiro Tsugane, Shizuka Sasazuki, Minatsu Kobayashi, Satoshi SasakiAbstract:Evidence on the association between salt intake and gastric cancer is sparse, especially in prospective studies. We conducted a population-based prospective study in Japan, where the majority of men has been infected with Helicobacter pylori. A total of 18 684 men and 20 381 women aged 40-59 years who reported their dietary habits and did not report any serious disease at baseline were followed from 1990 to 2001. A total of 486 cases, 358 men and 128 women, with histologically confirmed gastric cancer were documented among them. The quintile category of salt intake was dose-dependently associated with gastric cancer risk in men after adjusting for potential confounding factors (P for trend <0.001), while a trend was not clear in women (P for trend=0.48). Although stratification by study area, with varied salt intake and gastric cancer incidence, attenuated the observed clear associations with salt and Salted Foods, the frequency categories of highly Salted Foods such as Salted fish roe and Salted fish preserves were strongly associated with the risk in both sexes. Restriction of salt and Salted Food intake is a practical strategy to prevent gastric cancer in areas with high risk.
M J Mckinley - One of the best experts on this subject based on the ideXlab platform.
-
adaptive appetites for Salted and unSalted Food in rats differential effects of sodium depletion doca and dehydration
American Journal of Physiology-regulatory Integrative and Comparative Physiology, 2013Co-Authors: M J MckinleyAbstract:Most ingested sodium is contained in Food. The aim was to investigate whether sodium depletion, dehydration, or DOCA alters intakes of Salted and unSalted Foods by rats given choices of two Foods: Salted (0.2–0.5% Na) and unSalted Food containing either similar or different other dietary components. Diuretic-induced (furosemide or acetazolamide, two treatments on successive days) sodium depletion always caused pronounced falls in intake of unSalted Food within 24 h, continuing at least another 2 days (e.g., 20.9 ± 1.6 pretreatment to 14.8 ± 1.2, 10.6 ± 1.5, and 14.3 ± 1.3 g/day for 3 days of depletion). Intake and preference for Salted Food increased after 24–72 h (e.g., 6.5 ± 1.2 pretreatment to 7.1 ± 1.1, 16.4 ± 2.3, and 17.0 ± 1.5 g/day at 1, 2, and 3 days of depletion). Valsartan (10 mg/day) blocked the increased intake of Salted Food but not the reduced intake of unSalted Food. DOCA (2 mg/day) caused equivalent increase and decrease in intakes of Salted and unSalted Food, respectively. Water-deprived...
Hong Yan - One of the best experts on this subject based on the ideXlab platform.
-
Review of salt consumption and stomach cancer risk: epidemiological and biological evidence.
World journal of gastroenterology, 2009Co-Authors: Xiaoqin Wang, Paul Terry, Hong YanAbstract:Stomach cancer is still the fourth most common cancer; thus, it remains an important public health burden worldwide, especially in developing countries. The remarkable geographic variations in the rates of stomach cancer indicate that dietary factors, including a range of Food groups to which salt and/or nitrates have been added, may affect stomach cancer risk. In this paper, we review the results from ecologic, case-control and cohort studies on the relationship between salt or Salted Foods and stomach cancer risk. The majority of ecological studies indicated that the average salt intake in each population was closely correlated with gastric cancer mortality. Most case-control studies showed similar results, indicating a moderate to high increase in risk for the highest level of salt or Salted Food consumption. The overall results from cohort studies are not totally consistent, but are suggestive of a moderate direct association. Since salt intake has been correlated with Helicobacter pylori (H pylori) infection, it is possible that these two factors may synergize to promote the development of stomach cancer. Additionally, salt may also cause stomach cancer through directly damaging gastric mucus, improving temporary epithelial proliferation and the incidence of endogenous mutations, and inducing hypergastrinemia that leads to eventual parietal cell loss and progression to gastric cancer. Based on the considerable evidence from ecological, case-control and cohort studies worldwide and the mechanistic plausibility, limitation on salt and Salted Food consumption is a practical strategy for preventing gastric cancer.
Michael G. Tordoff - One of the best experts on this subject based on the ideXlab platform.
-
Learned preferences for the flavor of Salted Food.
Physiology & behavior, 1993Co-Authors: Susan E. Coldwell, Michael G. TordoffAbstract:We examined whether rats can associate the flavor of their Food with its salt content, and whether this association is influenced by sodium status during training and testing. During two pairs of 2-h training trials, rats ate flavored Food containing 1.75% NaCl or an alternatively flavored unSalted Food. The motivational state of the rats was manipulated prior to each trial by combined 48-h dietary sodium deprivation and furosemide treatment (severe sodium depletion), 48-h dietary sodium deprivation (mild sodium deprivation), or continued maintenance on stock diet containing 1% NaCl (sodium replete). When later given a choice between the two flavors, all rats preferred Food containing the salt-paired flavor. The strength of this preference was unaffected by motivational state during training or by the salt content of the test Foods, but was modulated by the motivational state of the rats during the preference test. Preference for the salt-paired flavor was strongest when rats were tested after severe sodium depletion, less strong after mild sodium deprivation, and absent when sodium replete. These results indicate that deprivation state during training has little effect on learned preferences for the flavor of Salted Food but deprivation state during testing affects the expression of this learning.
