Fruits and vegetables intake and gastric cancer risk: a pooled analysis within the Stomach cancer Pooling (StoP) Project
Menée à l'aide de données internationales portant sur 8 456 patients atteints d'un cancer de l'estomac et sur 21 133 témoins, cette étude analyse l'association entre une consommation de fruits et de légumes et le risque de développer la maladie
A low intake of fruits and vegetables is a risk factor for gastric cancer, though there is uncertainty regarding the magnitude of the associations. In this study, the relation between fruits and vegetables intake and gastric cancer was assessed, complementing a previous work on the association between consumption of citrus fruits and gastric cancer. Data from 25 studies (8456 cases and 21 133 controls) with information on fruits and/or vegetables intake were used. A two-stage approach based on random effects models was used to pool study-specific adjusted (sex, age, and the main known risk factors for gastric cancer) odds ratios (ORs) and the corresponding 95% confidence intervals (CIs). Exposure-response relations, including linear and non-linear associations, were modelled using one and two-order fractional polynomials. Gastric cancer risk was lower for a higher intake of fruits (OR: 0.76, 95%CI: 0.64-0.90), non-citrus fruits (OR: 0.86, 95%CI: 0.73-1.02), vegetables (OR: 0.68, 95%CI: 0.56-0.84), and fruits and vegetables (OR: 0.61, 95%CI: 0.49-0.75); results were consistent across sociodemographic and lifestyles categories, as well as study characteristics. Exposure-response analyses showed an increasingly protective effect of portions/day of fruits (OR: 0.64, 95%CI: 0.57-0.73 for six portions), non-citrus fruits (OR: 0.71, 95%CI: 0.61-0.83 for six portions), vegetables (OR: 0.51, 95%CI: 0.43-0.60 for ten portions). A protective effect of all fruits, non-citrus fruits and vegetables was confirmed, supporting further dietary recommendations to decrease the burden of gastric cancer. This article is protected by copyright. All rights reserved.