Kimchi and soybean pastes are risk factors of gastric cancer

doi:10.3748/wjg.v11.i21.3175

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

Gastric Cancer

World J Gastroenterol. Jun 7, 2005; 11(21): 3175-3181
Published online Jun 7, 2005. doi: 10.3748/wjg.v11.i21.3175

Table 1 Age and gender distribution of cases and controls.

Variables	Number of subjects (%)
Variables	Cases	Controls
Gender
Male	276 (65.6)	414 (65.5)
Female	145 (34.4)	218 (34.5)
Age (yr)
<39	18 (4.3)	27 (4.3)
40-49	54 (12.8)	81 (12.8)
50-59	115 (27.3)	173 (27.4)
60-69	152 (36.1)	228 (36.1)
≥70	82 (19.5)	123 (19.4)

Table 2 Mean±SE of intake amount of selected food items in cases and controls (unit: g/wk).

Food group	Cases	Controls	P¹
Kimchi	861.5±34.7	655.4±21.8	<0.0001
Soybean pastes	661.3±28.2	570.7±24.0	0.0155
Fresh vegetables	232.8±13.0	242.5±10.8	0.5681
Nonfermented alliums	74.3±6.6	99.9±6.8	0.0071
Nonfermented seafood	17.0±3.2	14.7±1.5	0.5125
Nonfermented soybean foods	208.9±14.4	229.7±12.3	0.2808

¹P-value was estimated using a Student’s t-test.

Table 3 Distribution of cases and controls according to the intake of food groups.

Food group	Number (%)		OR¹ (95%CI²)	P
Food group	Cases	Controls	OR¹ (95%CI²)	P
Kimchi
Low	166 (39.4)	318 (50.3)	1.00	0.0004
High	255 (60.6)	314 (49.7)	1.57 (1.22, 2.01)
Soybean pastes
Low	162 (38.5)	319 (50.5)	1.00	0.0002
High	259 (61.5)	313 (49.5)	1.62 (1.26, 2.09)
Fresh vegetables
Low	217 (51.5)	311 (49.2)	1.00	0.4830
High	204 (48.5)	321 (50.8)	0.92 (0.72, 1.17)
Nonfermented alliums
Low	250 (59.4)	318 (50.3)	1.00	0.0046
High	171 (40.6)	314 (49.7)	0.70 (0.54, 0.89)
Nonfermented seafood
Low	254 (60.3)	317 (50.2)	1.00	0.0012
High	167 (37.9)	315 (49.8)	0.66 (0.51, 0.85)
Nonfermented soybean foods
Low	227 (53.9)	314 (49.7)	1.00	0.2160
High	194 (46.1)	318 (50.3)	0.85 (0.66, 1.10)

¹Odds ratio adjusted for age and sex.

²Confidence interval.

Table 4 Distribution of genetic polymorphisms of the GSTM1, GSTT1, CYP1A1, CYP2E1, and ALDH2 genes in cases and controls.

Genotype	Number (%)		Total (%)	OR¹ (95%CI²)
Genotype	Cases	Controls	Total (%)	OR¹ (95%CI²)
CYP1A1
Ile/Ile	246 (58.9)	415 (65.8)	661 (63.0)	1.00
Ile/Val or Val/Val	172 (41.1)	216 (34.2)	388 (37.0)	1.34a (1.04, 1.73)
CYP2E1
c1/c1	268 (64.4)	400 (63.5)	668 (63.9)	1.00
c1/c2 or c2/c2	148 (35.6)	230 (36.5)	378 (36.1)	0.96 (0.74, 1.24)
GSTT1
Non-null	229 (57.3)	367 (59.8)	596 (58.8)	1.00
Null	171 (42.7)	247 (40.2)	418 (41.2)	1.11 (0.86, 1.44)
GSTM1
Non-null	149 (37.3)	254 (41.4)	403 (39.7)	1.00
Null	251 (62.7)	360 (58.6)	611 (60.3)	1.18 (0.91, 1.53)
ALDH2
1/1	286 (67.9)	462 (73.3)	748 (71.2)	1.00
1/2 or 2/2	135 (32.1)	168 (26.7)	303 (28.8)	1.30 (0.99, 1.70)

¹Odds ratio.

²Confidence interval.

Table 5 Odds ratios (95%CI) for food groups according to polymorphisms of the CYP1A1, CYP2E1, GSTM1, GSTT1, and ALDH2 genes.

Genotype		Kimchi	Soybean pastes	Fresh vegetables	Nonfermented alliums	Nonfermented seafood	Nonfermented soybean foods
CYP1A1	Ile/Ile	1.89^b	1.78^b	0.92	0.60^b	0.56^b	0.78
		(1.37, 2.61)	(1.29, 2.46)	(0.67, 1.26)	(0.44, 0.83)	(0.40, 0.77)	(0.56, 1.07)
	Ile/Val or	1.13	1.34	0.85	0.91	0.89	0.96
	Val/Val	(0.75, 1.70)	(0.89, 2.02)	(0.57, 1.28)	(0.61, 1.38)	(0.59, 1.34)	(0.63, 1.44)
CYP2E1	c1/c1	1.74^b	1.77^b	0.91	0.74	0.57^b	0.84
		(1.27, 2.40)	(1.29, 2.43)	(0.67, 1.24)	(0.54, 1.01)	(0.42, 0.78)	(0.61, 1.15)
	c1/c2 or	1.27	1.37	0.91	0.63^a	0.87	0.87
	c2/c2	(0.84, 1.93)	(0.90, 2.09)	(0.60, 1.38)	(0.41, 0.96)	(0.57, 1.33)	(0.57, 1.33)
GSTM1	Null	1.15²	1.51^a	0.84	0.69^a	0.64^b	0.84
		(0.83, 1.59)	(1.08, 2.10)	(0.61, 1.16)	(0.50, 0.95)	(0.46, 0.89)	(0.61, 1.17)
	Non-null	2.31^b	1.73^b	1.00	0.71	0.64^a	0.82
		(1.51, 3.53)	(1.14, 2.61)	(0.66, 1.50)	(0.47, 1.08)	(0.42, 0.96)	(0.54, 1.24)
GSTT1	Null	1.05²	1.38	0.94	0.70	0.64^a	0.79
		(0.71, 1.56)	(0.93, 2.04)	(0.63, 1.39)	(0.47, 1.04)	(0.43, 0.96)	(0.53, 1.17)
	Non-null	2.01^b	1.85^b	0.89	0.67^a	0.64^b	0.87
		(1.43, 2.84)	(1.32, 2.61)	(0.64, 1.24)	(0.48, 0.94)	(0.45, 0.90)	(0.62, 1.22)
ALDH2	1/1	1.67^b	1.64^b	1.01	0.75	0.66^b	0.81
		(1.34, 2.26)	(1.22, 2.22)	(0.75, 1.36)	(0.56, 1.01)	(0.49, 0.89)	(0.60, 1.10)
	1/2 or	1.24	1.57	0.68	0.61^a	0.68	1.00
	2/2	(0.77, 1.99)	(0.98, 2.51)	(0.43, 1.08)	(0.38, 0.97)	(0.42, 1.10)	(0.62, 1.61)

¹Odds ratios and 95%CI were adjusted for age and sex.

²Odds ratio was significantly different from that of the other genotype in a homogeneity test.

^aP<0.05.

^bP<0.01 vs others.

Citation: Nan HM, Park JW, Song YJ, Yun HY, Park JS, Hyun T, Youn SJ, Kim YD, Kang JW, Kim H. Kimchi and soybean pastes are risk factors of gastric cancer. World J Gastroenterol 2005; 11(21): 3175-3181
URL: https://www.wjgnet.com/1007-9327/full/v11/i21/3175.htm
DOI: https://dx.doi.org/10.3748/wjg.v11.i21.3175