| Abstract: | Many studies have found links between diet and cancer. The summary estimates of the association betweendietary 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 anincreased gastric cancer risk OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancerrisk was positively associated with meat intake OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybeancurd, 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 witha reduced risk of breast cancer OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroomintake 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 riskfactor for gastric cancer, and intake of high amount of meat might cause colorectal cancer. |
