Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank
| Autor: | Christiana Kartsonaki, Robin G Walters, Yiping Chen, Yu Guo, Huaidong Du, Ling Yang, Iona Y Millwood, Jun Lv, Zheng Bian, Zhengming Chen, Wing Ching Chan, Pan He, Liming Li, Chen Hu |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Adult
China medicine.medical_specialty Epidemiology Colorectal cancer Effects of Diet Spicy food prospective cohort studies 03 medical and health sciences 0302 clinical medicine Risk Factors Neoplasms Internal medicine medicine Humans AcademicSubjects/MED00860 Prospective Studies 030212 general & internal medicine Gastrointestinal cancer Spices Prospective cohort study Stomach cancer gastrointestinal cancers Biological Specimen Banks Proportional hazards model business.industry Hazard ratio digestive cancers Cancer General Medicine Esophageal cancer medicine.disease chilli peppers 030220 oncology & carcinogenesis business |
| Zdroj: | International Journal of Epidemiology |
| Popis: | Background Previous case–control studies have reported positive associations of spicy food consumption with risks of certain gastrointestinal-tract (GI) cancers. However, there is no prospective evidence on such associations, particularly from China, where there are high incidence rates of GI cancers and spicy food is widely consumed. Methods The prospective China Kadoorie Biobank study recruited >512 000 adults aged 30–79 years from 10 areas in China during 2004–2008; 2350 oesophageal, 3350 stomach and 3061 colorectal incident cancer cases were recorded by 1 January 2017, after a median of 10.1 years of follow-up. Cox regression yielded adjusted hazard ratios (HRs) for each cancer associated with spicy food intake. Results Overall, 30% of participants reported daily spicy food consumption at baseline. Spicy food consumption was inversely associated with oesophageal cancer risk, with adjusted HRs of 1.00, 0.88, 0.76, 0.84 and 0.81 for those who never/rarely consumed (reference) and consumed monthly, 1–2 days/week, 3–5 days/week and 6–7 days/week, respectively (ptrend Conclusion In Chinese adults, higher spicy food consumption was associated with lower risks of certain GI cancers, particularly among individuals who never smoked or drank alcohol regularly. |
| Databáze: | OpenAIRE |
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