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.
Highlights
Cancer is a leading cause of death in Korea
We have previously reviewed studies of cancer epidemiology that have focused on dietary factors for Korean populations (Woo and Kim, 2011)
The effects of dietary factors on cancer risk were estimated by pooling the estimates of the reported observational studies in the Korean population
Summary
Cancer is a leading cause of death in Korea. Various food types and their nutrients are closely linked to human diseases including cancer. According to the World Cancer Research Fund (WCRF), fruits and vegetables protect against various types of cancer, and red and processed meats and salty food are causes of cancer (WCRF, 2007). Nonstarchy vegetables are associated with cancers of the mouth, pharynx, and larynx, and esophagus and stomach, while allium vegetables are associated with stomach cancer. Garlic is associated with colorectal cancer, and fruits are associated with cancers of the mouth, pharynx, and larynx, and those of the esophagus, lung, and stomach. Red meats and processed meats are a convincing cause of colorectal cancer, while milk most likely protects against colorectal cancer. Salt and salted foods are a probable cause of gastric cancer, and Cantonese-style salted fish is a probable cause of nasopharyngeal cancer
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