Gastric cancer and the daily intake of the major dish groups contributing to sodium intake: A case‐control study in Korea

Jung Hyun Kwak, Chang Soo Eun, Dong Soo Han, Yong Sung Kim, Kyu Sang Song, Bo Youl Choi, Hyun Ja Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Studies on the association between gastric cancer (GC) and the intake of soup‐based dish groups (noodles and dumplings, soups, and stews), which are sodium‐contributing foods, in Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi are inconsistent. This study aimed to determine the association between the incidence of GC and the daily intake of high‐sodium dish groups (noodles and dumplings, soups, stews, and pickled vege-tables) and whether these associations differ depending on behavioral risk factors for GC. In this case‐control study, subjects aged 20–79 years were recruited from two hospitals between December 2002 and September 2006. A total of 440 cases and 485 controls were recruited, of which 307 pairs were matched and included for the analysis. In our results, a higher intake of noodles and dump-lings was associated with a significantly increased incidence of GC. In the participants who con-sumed past or current alcohol, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. Our results suggest that efforts to reduce the daily sodium intake from noodles and dumplings are needed to prevent and reduce the incidence of GC.

Original languageEnglish
Article number1365
JournalNutrients
Volume13
Issue number4
DOIs
StatePublished - 2021 Apr

Keywords

  • Alcohol drinking
  • Case‐control study
  • Gastric cancer
  • High‐sodium dish groups
  • Smoking
  • Sodium intake

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