Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Association between soy products, fruits, vegetables, and dairy products and gastric cancer risk in Helicobacter pylori-infected subjects: a case-control study in Korea

  • Jung Hyun Kwak (Department of Food and Nutrition, Gangneung-Wonju National University) ;
  • Chang Soo Eun (Division of Gastroenterology, Department of Internal Medicine, Hanyang University Guri Hospital) ;
  • Dong Soo Han (Division of Gastroenterology, Department of Internal Medicine, Hanyang University Guri Hospital) ;
  • Yong Sung Kim (Functional Genomics Institute, PDXen Biosystems Co.) ;
  • Kyu Sang Song (Department of Pathology, Chungnam National University College of Medicine) ;
  • Bo Youl Choi (Department of Preventive Medicine, Hanyang University College of Medicine) ;
  • Hyun Ja Kim (Department of Food and Nutrition, Gangneung-Wonju National University)
  • Received : 2021.11.06
  • Accepted : 2022.05.25
  • Published : 2023.02.01
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Abstract

BACKGROUND/OBJECTIVES: Consumption of certain protective foods may help inhibit Helicobacter pylori (H. pylori) associated gastric pathologies. However, studies conducted to assess the efficacy of protective foods in H. pylori-infected subjects are either limited or inconsistent. This study evaluated the association of individual or a combination of protective foods on the incidence of gastric cancer (GC) in H. pylori-positive subjects through a case-control study. MATERIALS/METHODS: Subjects aged 20-79 years were selected from 2 hospitals between December 2002 and September 2006. In total, 134 patients and 212 controls tested positive for H. pylori infection. Among these, we included 82 pairs of cases and controls matched by sex, age (± 5 years), enrollment period (± 1 years), and hospital. RESULTS: A higher intake of soy products was associated with a significantly lower risk of GC than a lower intake of soy products (odds ratio [OR] = 0.37, 95% confidence interval [CI] = 0.14-0.96). Additionally, a higher fruit intake resulted in a significantly lower risk of GC than a lower fruit intake (OR = 0.35, 95% CI = 0.13-0.94). A combination of food groups was evaluated, and a lower risk of GC was observed with a high intake of both soy products and fruits (OR = 0.20, 95% CI = 0.06-0.67), high intake of soy and dairy products (OR = 0.28, 95% CI = 0.10-0.78) and high intake of fruits and dairy products (OR = 0.28, 95% CI = 0.09-0.83). CONCLUSIONS: A high intake of soy products or fruits was associated with a lower risk of GC. A combination of soy products or fruits with dairy products was associated with a lower risk of GC. A balanced intake of soy products, fruits, and dairy products may help reduce GC risk.

Keywords

Acknowledgement

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (Grant Number 2020R1I1A3A04036989).

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