Plant foods and risk of gastric cancer: a case-control study in Uruguay

The association between plant foods intake and gastric cancer risk was inve stigated in a Uruguayan study on environmental factors and cancer. The stud y included 160 newly diagnosed and histologically verified cases of gastric carcinoma and 320 hospitalized controls. These controls were frequency-mat ched to the cases on age, sex, residence and urban/rural status. Total vege table intake was associated with a reduction in risk (odds ratio (OR) 0.64, 95% confidence interval (CI) 0.38-1.08), which was markedly attenuated aft er adjustment for total fruit intake. The only group of vegetables that per sisted as significantly protective after controlling for total energy and t otal fruit consumption were allium vegetables (OR 0.56, 95% CI 0.34-0.92). On the other hand, total fruit consumption displayed a strong inverse assoc iation after controlling for total vegetable intake (OR 0.35, 95% CI 0.21-0 .59). Neither tubers nor pulses were associated with gastric cancer risk. F inally, total plant foods were strongly associated with a reduced risk of s tomach cancer (OR 0.31, 95% CI 0.18-0.54). It is suggested that vitamins (v itamin C and carotenoids) and bioactive substances (diallyl sulfide) could be involved in the mechanisms of action of plant foods. (C) 2001 Lippincott Williams & Wilkins.