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Diet and other risk factors for cancer of the salivary glands:a population-based case-control study.
Zheng W, Shu XO, Ji BT, Gao YT
(1996) Int J Cancer 67: 194-8
MeSH Terms: Adult, Aged, Animals, Case-Control Studies, China, Diet, Dust, Environmental Exposure, Female, Head, Humans, Kerosene, Liver, Male, Meat, Middle Aged, Occupational Exposure, Radiography, Risk Factors, Salivary Gland Neoplasms, Silicon Dioxide, Vegetables
Show Abstract · Added December 10, 2013
A population-based case-control study of cancer of the salivary glands, involving interviews of 41 incident cases and 414 controls, was conducted in Shanghai. After adjustment for other risk factors, occupational exposure to silica dust was linked to a 2.5-fold increased risk of salivary-gland cancer. The risk was also significantly elevated among individuals who reported ever using kerosene as cooking fuel or having a prior history of head X-ray examinations. Dietary analyses revealed a significant protective effect of consumption of dark-yellow vegetables or liver, with about 70% reduced risk of salivary-gland cancer among individuals in the highest intake group of these foods. Our findings are consistent with previous observations on a possible role of environmental exposure and radiation in the etiology of salivary-gland cancer, and suggest that dietary factors may contribute to the development of this malignancy.
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1 Members
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22 MeSH Terms
Risk factors for esophageal cancer in Shanghai, China. II. Role of diet and nutrients.
Gao YT, McLaughlin JK, Gridley G, Blot WJ, Ji BT, Dai Q, Fraumeni JF
(1994) Int J Cancer 58: 197-202
MeSH Terms: Adult, Aged, Alcohol Drinking, Case-Control Studies, China, Diet, Dietary Proteins, Esophageal Neoplasms, Female, Humans, Male, Middle Aged, Nutritional Status, Risk Factors, Smoking, Vegetables
Show Abstract · Added March 5, 2014
A population-based case-control study of esophageal cancer (902 cases, 1,552 controls) in Shanghai, China, investigated the etiologic role of diet. After adjustment for cigarette smoking, alcohol consumption and other risk factors, increasing consumption of fruits, dark orange vegetables and beef or mutton was associated with statistically significant decreasing trends in risk for esophageal cancer. In general, risks were about 40% lower among those in the upper vs. lower quartiles of intake of these foods. Fivefold increases in risk were observed among those who consumed burning hot soup or porridge, with smaller excesses for preserved vegetables, salty and deep fried foods. Nutrient analysis revealed that increased dietary intake of protein, carotene, vitamins C and E and riboflavin was associated with reduced esophageal cancer risk. Our findings support the notion that the reported temporal increases in the per capita consumption of fruits, vegetables and animal products contribute to the substantial reduction in the incidence of esophageal cancer in Shanghai, particularly since cigarette and alcohol use has not decreased.
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1 Members
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16 MeSH Terms
Risk factors for oral and pharyngeal cancer in Shanghai, with emphasis on diet.
Zheng W, Blot WJ, Shu XO, Diamond EL, Gao YT, Ji BT, Fraumeni JF
(1992) Cancer Epidemiol Biomarkers Prev 1: 441-8
MeSH Terms: Adult, Aged, Alcohol Drinking, Case-Control Studies, China, Cooking, Diet, Feeding Behavior, Female, Food Preservation, Fruit, Humans, Male, Meat, Middle Aged, Mouth Neoplasms, Pharyngeal Neoplasms, Risk Factors, Sex Factors, Smoking, Vegetables
Show Abstract · Added December 10, 2013
A population-based case-control study of oral and pharyngeal cancer was conducted in Shanghai, China, from 1988 to 1990, in which 204 (115 male, 89 female) incident cases and 414 (269 male, 145 female) controls were interviewed. Cigarette smoking and alcohol consumption, as well as occupational exposures to asbestos and to petroleum products and the use of kerosene stoves in cooking, were associated with increased risk of oral and pharyngeal cancer. In addition, more cases than controls reported having chronic oral diseases and false teeth. Dietary intakes of 42 major foods and selected salt-preserved or deep-fried foods during the past 10 years, ignoring any recent changes, were measured by a structured quantitative food questionnaire. After adjusting for known etiological factors, risks decreased with increasing intake of fruits, particularly oranges and tangerines, and some vegetables, including dark yellow vegetables and Chinese white radish. Men in the highest tertile of intake of these fruits and vegetables had about 30-50% the risk of those in the lowest tertile, with a less pronounced effect among women. A new finding was an excess risk associated with high consumption of salt-preserved meat and fish. The findings from this study provide further evidence that dietary factors play an important role in the development of oral and pharyngeal cancer.
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1 Members
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21 MeSH Terms