Association of preserved vegetable consumption and prevalence of colorectal polyps: results from the Lanxi Pre-colorectal Cancer Cohort (LP3C).

Purpose: Although fresh vegetable consumption has been linked with a lower risk of colorectal polyps, a precursor lesion for colorectal cancer (CRC), the association between preserved vegetable consumption and colorectal polyps is unknown. We aimed to assess the association of preserved vegetable intake with the prevalence of colorectal polyps with the consideration of subsites, sizes and multiplicity of polyps. Methods: We analyzed the cross-sectional data from 40–80 years Chinese at a high risk of CRC from the Lanxi Pre-colorectal Cancer Cohort (LP3C) baseline survey, which was conducted between March 2018 and December 2019. Dietary information was obtained via a validated food frequency questionnaire. Multivariate logistic regression was employed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) of preserved vegetable consumption and the prevalence of colorectal polyps. Results: Of 6783 eligible participants in 2018–2019 survey of LP3C, 2064 prevalent colorectal polyp cases were identified. In the multivariable-adjusted model, preserved vegetable consumption was positively associated with the prevalence of colorectal polyps (OR for fourth vs. first quartile: 1.18; 95% CI 1.01–1.36; P trend = 0.02). The similar association was also detected for small polyps [OR_{Q4 vs Q1} (95% CI): 1.17 (1.00–1.37); P trend = 0.03]. The similar trend was detected for multiple polyps [OR _{Q4 vs Q1} (95% CI):1.27 (0.98–1.64); P trend = 0.04], proximal colon polyps [OR_{Q4 vs Q1} (95% CI): 1.12 (0.90–1.38); P trend = 0.07], and single polyp [OR_{Q4 vs Q1} (95% CI) for 1.15 (0.98–1.35); P trend = 0.06]. No significant association was observed for distal colon [OR_{Q4 vs Q1} (95% CI) 1.19 (0.98–1.45); P trend = 0.09]. Replacing one serving per day of preserved vegetables with fresh vegetables was related to 20%, 23%, and 37% lower prevalence of overall, small, and multiple polyps, respectively. Conclusions: Preserved vegetable consumption was associated with a higher prevalence of colorectal polyps in a Chinese population at a high risk of CRC. Replacing preserved vegetables with fresh vegetables may be conducive to lower prevalent colorectal polyps. [ABSTRACT FROM AUTHOR]