1. Associations of Japanese food intake with survival of stomach and colorectal cancer: A prospective patient cohort study
- Author
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Tsuneaki Fujiya, Shinichi Suzuki, Yasuhiro Hasegawa, Yoshikazu Nishino, Tomoyuki Oikawa, Yuko Minami, Seiki Kanemura, and Koh Miura
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Adult ,Male ,0301 basic medicine ,Cancer Research ,medicine.medical_specialty ,Colorectal cancer ,Rectum ,colorectal cancer ,Comorbidity ,Lower risk ,survival ,Gastroenterology ,03 medical and health sciences ,0302 clinical medicine ,Japan ,Stomach Neoplasms ,Internal medicine ,medicine ,Humans ,Prospective Studies ,Stomach cancer ,Aged ,Neoplasm Staging ,Proportional Hazards Models ,soybean products ,stomach cancer ,business.industry ,Proportional hazards model ,Stomach ,Hazard ratio ,Epidemiology and Prevention ,Original Articles ,Feeding Behavior ,General Medicine ,Middle Aged ,medicine.disease ,Diet ,030104 developmental biology ,medicine.anatomical_structure ,Oncology ,seaweed ,030220 oncology & carcinogenesis ,Original Article ,Female ,Disease Susceptibility ,Colorectal Neoplasms ,business ,Follow-Up Studies ,Cohort study - Abstract
Dietary factors may affect the prognosis of digestive tract cancer, but evidence has been sparse. We investigated the association between pretreatment intake of 6 Japanese foods (including soy food, miso [soybean paste] soup and seaweed) and the risk of death among patients with histologically confirmed major digestive tract cancers (stomach, 1931; colon, 793; rectum, 510) diagnosed during 1997‐2013 at a single institution in Japan. Pretreatment dietary intake was assessed using a food frequency questionnaire, and the patients were followed until December 2016. The Cox proportional hazards model was used to estimate hazard ratios (HR) and 95% confidence intervals (CI). Among the patients with stomach cancer, frequent intake of soy food was inversely associated with the risk of all‐cause (P trend for four frequency groups = 0.01; HR = 0.72, 95% CI: 0.50‐1.04 for highest vs lowest group) and stomach cancer (P trend = 0.03; HR = 0.63, 95% CI: 0.40‐0.99) death. A similar inverse association was also found for intake of miso soup. In contrast, frequent seaweed intake was inversely associated with the risk of all‐cause death among the patients with colon cancer (P trend = 0.03). Rectal cancer patients who had frequently consumed seaweed tended to have a lower risk of rectal cancer death (P trend = 0.02). These findings indicate that pretreatment intake of Japanese foods such as soybean products and seaweed may have favorable effects on patient survival of stomach and colorectal cancer, although this needs to be confirmed by further research., The aim of this patient cohort study is to clarify the relationship between intake of selected traditional Japanese foods and survival after diagnosis of stomach and colorectal cancer. The results indicate that intake of Japanese foods such as soybean products and seaweed may have a favorable effect on patient survival of stomach and colorectal cancer.
- Published
- 2020
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