Table 3.
Adjusted hazard ratios for gastrointestinal tract cancers associated with preserved vegetable consumption in the regions mainly consuming salted vegetables (n = 202 927)*
| Types of cancer | Frequency of preserved vegetable consumption |
P for trend | ||||
|---|---|---|---|---|---|---|
|
|
Never
|
Monthly
|
1–3 day/week
|
4–6 day/week
|
Daily
|
|
|
Oesophageal cancer
|
|
|
|
|
|
|
| Case (incidence rate) |
59 (19.8) |
109 (19.4) |
133 (20.6) |
43 (22.7) |
219 (30.9) |
|
|
Model 1
|
1.00 |
1.05 (0.75–1.47) |
1.03 (0.75–1.42) |
1.00 (0.67–1.49) |
1.06 (0.79–1.42) |
0.792 |
|
Model 2
|
1.00 |
1.07 (0.76–1.51) |
1.08 (0.78–1.49) |
1.05 (0.70–1.57) |
1.05 (0.78–1.41) |
0.930 |
|
Stomach cancer
|
|
|
|
|
|
|
| Case (incidence rate) |
220 (74.0) |
337 (60.1) |
466 (72.1) |
148 (78.3) |
810 (114.5) |
|
|
Model 1
|
1.00 |
1.06 (0.89–1.27) |
1.13 (0.96–1.33) |
1.06 (0.85–1.31) |
1.19 (1.02–1.39) |
0.019 |
|
Model 2
|
1.00 |
1.05 (0.88–1.26) |
1.14 (0.96–1.34) |
1.06 (0.86–1.32) |
1.17 (1.00–1.37) |
0.039 |
|
Colorectal cancer
|
|
|
|
|
|
|
| Case (incidence rate) |
287 (96.6) |
421 (75.2) |
467 (72.3) |
154 (81.5) |
659 (93.2) |
|
|
Model 1
|
1.00 |
0.97 (0.83–1.14) |
0.92 (0.79–1.07) |
1.00 (0.82–1.23) |
0.99 (0.86–1.15) |
0.877 |
|
Model 2
|
1.00 |
0.98 (0.84–1.16) |
0.93 (0.80–1.09) |
1.02 (0.83–1.25) |
0.99 (0.85–1.14) |
0.970 |
|
Gastrointestinal tract cancers†
|
|
|
|
|
|
|
| Case (incidence rate) |
541 (182.6) |
839 (150.0) |
1023 (158.8) |
322 (170.9) |
1604 (227.6) |
|
|
Model 1
|
1.00 |
1.02 (0.91–1.15) |
1.02 (0.91–1.13) |
1.00 (0.87–1.15) |
1.09 (0.98–1.20) |
0.073 |
| Model 2 | 1.00 | 1.03 (0.91–1.15) | 1.03 (0.93–1.15) | 1.02 (0.88–1.17) | 1.08 (0.97–1.19) | 0.145 |
*The regions mainly consuming salted vegetables included Qingdao, Harbin, Suzhou, and Zhejiang. Incidence rate was expressed as No./100 000 person-years. Model one stratified by age-at-risk (five-year bands), sex, and survey areas, and adjusted for education level, annual household income, and family history of cancers. Model two further adjusted for tobacco smoking, alcohol drinking, physical activity, BMI, waist circumference, and dietary factors (consumption of fresh vegetables, fresh fruits, meat, and spicy food).
†This endpoint is the first incident gastrointestinal tract cancer (which could be either oesophageal, stomach, or colorectal cancer).