| 8) Yamaji T (2008) | The JPHC Study | 38,790 men aged 45-74.
(Japan) | 7.7
(1995-98 to 2004) | 116 | Esophageal SCC risk | Cruciferous vegetables (cabbage, Chinese radishes, komatsuna, broccoli, Chinese cabbage, leaf mustard and (Swiss) chard) |
HR = 0.57 (0.35-0.92; P = 0.02) for the highest vs lowest tertile of consumption.
Amount specific data (g/day):
19: HR = 1.
43: HR = 0.69 (0.45-1.06).
81: HR = 0.57 (0.35-0.92).
This association remained after additional adjustment for the remaining fruits and vegetables. | Age, PHC area, cigarette smoking and alcohol drinking. |
| 7) Freedman ND (2007) | The NIH-AARP Diet and Health Study | 490,802 (292,898 men and 197,904 women).
(USA) | 5
(1995-96 to 2000) | ESCC: 103.
EAC: 213. | Esophageal cancer incidence | Cruciferae (broccoli, cauliflower, brussels sprouts, turnip, cabbage, coleslaw, collard, mustard and kale) |
| ESCC: | EAC: |
HR = 0.75 (0.45-1.28) for the highest vs lowest tertile of consumption.
Amount specific data (servings/1,000 calories):
0.06: HR = 1.
0.18: HR = 1.00 (0.0.64-1.57).
0.46: HR = 0.75 (0.45-1.28).
|
A nonsignificant protective effect: HR = 0.69 (0.48-1.00) for the highest vs lowest tertile of consumption.
Amount specific data (servings/1,000 calories):
0.06: HR = 1.
0.18: HR = 0.82 (0.60-1.13).
0.46: HR = 0.69 (0.48-1.00).
|
Sex, age at entry into cohort, BMI, education, alcohol intake, cigarette-smoke-dose, vigorous physical activity, usual activity throughout the day and total energy. |
| 5) González CA (2006) | The EPIC Study | 481,518 men and women aged 35-70 from 9 European countries (excluding Norway, and one center from Sweden [Umea]). | 6.5
(1992-98 to 1999-2002) | 61 | Oesophagus adenocarcinoma incidence | Cabbages (broccoli, Brussels sprouts, cabbage, cauliflower, kale) |
HR = 0.78 (0.34-1.82; P = 0.58) for the highest vs lowest tertile of consumption.
Amount specific data (Tertiles not defined):
T1: HR = 1.
T2: HR = 0.98 (0.48-2.04).
T3: HR = 0.78 (0.34-1.82). | Stratified by center and age. Adjusted by sex, height, weight, education, tobacco smoking, cigarette smoking intensity, work and leisure physical activity, alcohol intakt, energy intake, red meat intake and processed meat intake. |
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