Ecological study for refrigerator use, salt, vegetable, and fruit intakes, and gastric cancer

  title={Ecological study for refrigerator use, salt, vegetable, and fruit intakes, and gastric cancer},
  author={Boyoung Park and Aesun Shin and Sue-Kyung Park and Kwang-Pil Ko and Seung Hyun Ma and Eun-Ha Lee and Jin Gwack and En-Joo Jung and Lisa Y. Cho and Jae-Jeong Yang and Keun-young Yoo},
  journal={Cancer Causes \& Control},
We used an ecological approach to determine the correlation between vegetable, fruit and salt intakes, refrigerator use, and gastric cancer mortality in Korean population. Information on fruit and vegetable intakes per capita from the National Health and Nutrition Survey, death certificate data from the National Statistical office, refrigerator per household data from Korean Statistical Information Service, and salt/sodium intake data from a cross-sectional survey were utilized. Correlation… 
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Gastric cancer: epidemiology, biology, and prevention: a mini review.
  • Kiara LyonsL. Le H. Luu
  • Medicine, Biology
    European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation
  • 2019
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Dietary modification involving less salt and salted food intake is a practical strategy with which to prevent gastric cancer.
Dietary salt, nitrate and stomach cancer mortality in 24 countries. European Cancer Prevention (ECP) and the INTERSALT Cooperative Research Group.
Salt intake, measured as 24-hour urine sodium excretion, is likely the rate-limiting factor of stomach cancer mortality at the population level.
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Analysis of cooking methods showed that broiling and salting increased the risk of stomach cancer, but that frying tended to decrease the risk, suggesting that the cooking method might modify the gastric carcinogenicity of foods.
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Dietary modification by reducing salt and salted food intake, as well as by increasing intake of fruit and vitamin C, represents a practical strategy to prevent gastric cancer.
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