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dc.contributor.authorPhukan, Rup Kumar
dc.contributor.authorNarain, Konwar
dc.contributor.authorZomawia, Eric
dc.contributor.authorHazarika, Nakul Chandra
dc.contributor.authorMahanta, Jagadish
dc.date.accessioned2009-03-23T11:07:17Z
dc.date.available2009-03-23T11:07:17Z
dc.date.issued2006-05
dc.identifier.citationJ. Gastroenterol. 2006, 41 (5):418-424en
dc.identifier.issn0944-1174
dc.identifier.pmid16799882
dc.identifier.doi10.1007/s00535-006-1761-x
dc.identifier.urihttp://hdl.handle.net/10146/56862
dc.descriptionDietary modulation of cancer & cancer biomarkers. Dietary item or component studied: sa-um; smoked dried salted meat and fish; soda (alkali)Outcome studied: stomach cancerStudy type: humans Study design: case-control study. Study size:329 cases with stomach cancer and 658 matched controls. Tissue/biological material/sample size: Blood; endoscopic biopsy sample from stomach cancer. Mode of exposure: dietary. Impact on outcome (including dose-response): An elevated risk of stomach cancer was observed with frequent consumption of sa-um [odds ratio (OR) 3.4] (sa-um is fermented pork fat, a traditional food) and with frequent consumption of smoked dried salted meat (OR 2.8) and fish (OR 2.5). Soda (alkali), used as a food additive, increased the risk of stomach cancer (OR 2.9). Helicobacter pylori infection was not found to be an independent risk factor for carcinogenesis of stomach cancer in this study. However, when H. pylori infection interacted with consumption of sa-um or smoked dried meat, it showed a significant association.Quality control:To control for confounding variables and other covariates such as associated habits of smoking and alcohol drinking, the data were analyzed by conditional multiple logistic regression to evaluate the extent of risk association. KEYWORDS - CLASIFFICATION: cancer epidemiology;Case-Control Studies;complications;Diet;dietary modulation of cancer & cancer biomarkers;epidemiology;Food;Food Habits;Helicobacter Infections;Helicobacter pylori;Humans;India;lifestyle modulation of cancer & cancer biomarkers;Patient Selection;Prevalence;Research;Risk Factors;Smoking;Socioeconomic Factors;Sodium;Sodium,Dietary;Stomach Neoplasms;en
dc.description.abstractBACKGROUND: An extremely high prevalence of stomach cancer was observed in Mizoram (India), where the population consumes uncommon food. The relation of food habits and stomach cancer was examined in this study. METHODS: A hospital-based case-control study was conducted during 2001-2004 to determine the risk factors among 329 patients with histologically confirmed stomach cancer and 658 matched controls. Food habits were determined by personal interview. RESULTS: An elevated risk of stomach cancer was observed with frequent consumption of sa-um [odds ratio (OR) 3.4] (sa-um is fermented pork fat, a traditional food) and with frequent consumption of smoked dried salted meat (OR 2.8) and fish (OR 2.5). Soda (alkali), used as a food additive, increased the risk of stomach cancer (OR 2.9). Helicobacter pylori infection was not found to be an independent risk factor for carcinogenesis of stomach cancer in this study. However, when H. pylori infection interacted with consumption of sa-um or smoked dried meat, it showed a significant association. CONCLUSION: Peculiar food habits in Mizoram might be associated with the high prevalence of stomach cancer in Mizoram along with other factors. H. pylori infection might increase the risk of stomach cancer, or it may play a role as a promoter of stomach cancer in Mizoram.
dc.language.isoenen
dc.relation.urlhttp://www.springerlink.com/content/4470640673678115/en
dc.subjectstomach canceren
dc.subjectsmoked dried fish and meaten
dc.subjectdietary habitsen
dc.subjectsa-umen
dc.subjectMizoramen
dc.subject.meshCase-Control Studies
dc.subject.meshDiet
dc.subject.meshFood Habits
dc.subject.meshHelicobacter Infections
dc.subject.meshHelicobacter pylori
dc.subject.meshHumans
dc.subject.meshIndia
dc.subject.meshPatient Selection
dc.subject.meshPrevalence
dc.subject.meshRisk Factors
dc.subject.meshSmoking
dc.subject.meshSocioeconomic Factors
dc.subject.meshSodium, Dietary
dc.subject.meshStomach Neoplasms
dc.titleDietary habits and stomach cancer in Mizoram, India.en
dc.typeArticleen
dc.identifier.journalJournal of Gastroenterologyen
html.description.abstractBACKGROUND: An extremely high prevalence of stomach cancer was observed in Mizoram (India), where the population consumes uncommon food. The relation of food habits and stomach cancer was examined in this study. METHODS: A hospital-based case-control study was conducted during 2001-2004 to determine the risk factors among 329 patients with histologically confirmed stomach cancer and 658 matched controls. Food habits were determined by personal interview. RESULTS: An elevated risk of stomach cancer was observed with frequent consumption of sa-um [odds ratio (OR) 3.4] (sa-um is fermented pork fat, a traditional food) and with frequent consumption of smoked dried salted meat (OR 2.8) and fish (OR 2.5). Soda (alkali), used as a food additive, increased the risk of stomach cancer (OR 2.9). Helicobacter pylori infection was not found to be an independent risk factor for carcinogenesis of stomach cancer in this study. However, when H. pylori infection interacted with consumption of sa-um or smoked dried meat, it showed a significant association. CONCLUSION: Peculiar food habits in Mizoram might be associated with the high prevalence of stomach cancer in Mizoram along with other factors. H. pylori infection might increase the risk of stomach cancer, or it may play a role as a promoter of stomach cancer in Mizoram.


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