Nutrients, Vol. 18, Pages 1143: Dietary Lycopene Intake and Gastric Cancer Risk: Findings from a Case-Control Study
Nutrients doi: 10.3390/nu18071143
Authors:
Ngoan Tran Le
Yen Thi-Hai Pham
Linh Thuy Le
Phuong M. Nguyen
Ninh Thi Nguyen
Minh Hoang Nhat Phuong
Chi Thuy Nguyen
Phong Gia Dang
Thao Thu Thi Vu
Nam S. Vo
Lang Wu
Tin C. Nguyen
Jennifer Cullen
Hung N. Luu
Background/Objectives: Lycopene, a red lipophilic carotenoid hydrocarbon pigment found primarily in tomatoes and other red/pink fruits and vegetables, has anti-inflammatory, anticarcinogenic and cardioprotective properties. There is a lack of evidence regarding the effect of lycopene intake on gastric cancer risk in the Asian population. We, thus, evaluate the association between lycopene intake and gastric cancer risk in a hospital-based case–control study, including 1182 incident cases of gastric cancer and 2995 controls in Vietnam. Methods: Lycopene intake was derived from a semi-quantitative, validated food frequency questionnaire. An unconditional logistic regression model was performed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for gastric cancer risk in relation to lycopene intake, adjusted for potential confounding factors. Results: Overall, there was a dose–response inverse association between lycopene intake and gastric cancer risk (ORper-SD increment = 0.88, 95% CI: 0.81–0.95; Ptrend = 0.002). Compared with quintile 1 (the lowest quintile), the ORs and 95% CIs of gastric cancer for quintiles 2, 3, 4 and 5 of the lycopene intakes were 0.63 (0.51–0.79), 0.64 (0.51–0.80), 0.65 (0.52–0.81) and 0.62 (0.50–0.78), respectively. A similar pattern of inverse association between lycopene intake and gastric cancer risk was seen only in females, ever alcohol drinkers, and individuals with H. pylori negative status, without type 2 diabetes and with blood group B (all Pheterogeneity > 0.05). Conclusions: We observed a reduced risk of gastric cancer in individuals with higher lycopene intake in the Vietnamese population, regardless of BMI or smoking status. Our results have great implications for a healthy dietary pattern (i.e., lycopene with major sources from fruits and vegetables) for strategies in the prevention and control programs of gastric cancer in low-and middle-income countries.
Background/Objectives: Lycopene, a red lipophilic carotenoid hydrocarbon pigment found primarily in tomatoes and other red/pink fruits and vegetables, has anti-inflammatory, anticarcinogenic and cardioprotective properties. There is a lack of evidence regarding the effect of lycopene intake on gastric cancer risk in the Asian population. We, thus, evaluate the association between lycopene intake and gastric cancer risk in a hospital-based case–control study, including 1182 incident cases of gastric cancer and 2995 controls in Vietnam. Methods: Lycopene intake was derived from a semi-quantitative, validated food frequency questionnaire. An unconditional logistic regression model was performed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for gastric cancer risk in relation to lycopene intake, adjusted for potential confounding factors. Results: Overall, there was a dose–response inverse association between lycopene intake and gastric cancer risk (ORper-SD increment = 0.88, 95% CI: 0.81–0.95; Ptrend = 0.002). Compared with quintile 1 (the lowest quintile), the ORs and 95% CIs of gastric cancer for quintiles 2, 3, 4 and 5 of the lycopene intakes were 0.63 (0.51–0.79), 0.64 (0.51–0.80), 0.65 (0.52–0.81) and 0.62 (0.50–0.78), respectively. A similar pattern of inverse association between lycopene intake and gastric cancer risk was seen only in females, ever alcohol drinkers, and individuals with H. pylori negative status, without type 2 diabetes and with blood group B (all Pheterogeneity > 0.05). Conclusions: We observed a reduced risk of gastric cancer in individuals with higher lycopene intake in the Vietnamese population, regardless of BMI or smoking status. Our results have great implications for a healthy dietary pattern (i.e., lycopene with major sources from fruits and vegetables) for strategies in the prevention and control programs of gastric cancer in low-and middle-income countries. Read More