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Methods: The China Kadoorie Biobank recorded preserved-vegetable intake frequency in 510,143 adults without self-reported cancer (2004–2008), then followed them through 31 December 2018; a second resurvey updated intake and categorized regions by dominant consumption. Cox models estimated hazard ratios. Results: Salted-vegetable regions showed a positive association with stomach cancer; sour pickled-vegetable regions showed a dose-response positive relationship with oesophageal cancer. Conclusions: Different preserved-vegetable types may exert different effects on GI cancer risk, and limiting intake may be protective.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/preserved-vegetable-consumption-and-gastrointestinal-tract-cancers-a-prospective-study/332711/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/preserved-vegetable-consumption-and-gastrointestinal-tract-cancers-a-prospective-study/332711.png","ImageObject",300,407,{"name":92,"@type":93},"Skyler","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-27","2026-09-21",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What preserved vegetables were examined in the prospective study?","Question",{"text":112,"@type":113},"The study assessed two common types in China: salted vegetables and sour pickled vegetables. These were evaluated for associations with GI cancers.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How was participants’ intake measured and how long were they followed?",{"text":117,"@type":113},"Intake frequency of preserved vegetables was collected in 510,143 adults without self-reported cancer during 2004–2008, with follow-up continuing until 31 December 2018. A second resurvey further collected intake frequencies.",{"name":119,"@type":110,"acceptedAnswer":120},"What were the key findings for stomach and oesophageal cancer?",{"text":121,"@type":113},"In regions mainly consuming salted vegetables, preserved vegetable consumption was positively associated with stomach cancer. In regions mainly consuming sour pickled vegetables, a dose-response positive relationship was observed with oesophageal cancer, including higher adjusted hazard ratios for daily consumption versus never consumption.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},332711,1790292964,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144},2336464648746,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Electronic  \nThe online  \nsupplementary material:  \nversion of this article contains supplementary material.  \n© 2024 The Author(s)  \nCite as: Yu W, Ke Y, Lv J, Sun D, Pei P, Yang L, Chen Y, Du H, Xie K, Yang X, Barnard M, Chen J, Chen Z, Li L, Yu C. Preserved vegetable consumption and gastrointestinal tract cancers: A prospective study. J Glob Health 2024;14:04191 .  \nPreserved vegetable consumption and  \ngastrointestinal tract cancers: A prospective study  \nWei Yu1, Yalei Ke1, Jun Lv1,2,3,4, Dianjianyi Sun1,2,3, Pei Pei2,  \nLing Yang5, Yiping Chen5, Huaidong Du5, Kaixu Xie6, Xiaoming Yang5, Maxim Barnard5, Junshi Chen7, Zhengming Chen5, Liming Li1,2,3, Canqing Yu1,2,3; The China Kadoorie Biobank Collaborative Group  \n1Department of Epidemiology and Biostatistics, School of Public Health, Peking University, Beijing, China  \n2Centre for Public Health and Epidemic Preparedness and Response, Peking University, Beijing, China  \n3Key Laboratory of Epidemiology of Major Diseases, Peking University, Ministry of Education, Beijing, China  \n4State Key Laboratory of Vascular Homeostasis and Remodelling, Peking University, Beijing, China  \n5Clinical Trial Service Unit and Epidemiological Studies Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK 6Noncommunicable Diseases Prevention and Control Department, Tongxiang Centre for Disease Control and Prevention, Jiaxing, China  \n7China National Centre for Food Safety Risk Assessment, Beijing, China  \nCorrespondence to:  \nCanqing Yu  \nDepartment of Epidemiology and Biostatistics, School of Public Health, Peking University  \n38 Xueyuan Road, Beijing China [yucanqing@pku.edu.cn](yucanqing@pku.edu.cn)  \nBackground This study aimed to assess the associations of two common types of preserved vegetables in China, salted and sour pickled vegetables, with the risk of gastrointestinal tract (GI) cancers, including oesophageal cancer, stomach cancer, and colorectal cancer.  \nMethods The China Kadoorie Biobank collected intake frequency of preserved vegetables among 510 143 adults without self-reported cancer during 2004–2008, and followed up till 31 December 2018. The second resurvey further collected intake frequencies of salted and sour pickled vegetables, which classified the 10 study areas into three types of regions, including the regions never/rarely consuming preserved vegetables (number of participants at baseline = 201 844), mainly consuming salted vegetables (n=202927), and mainly consuming sour pickled vegetables (n=105372) . Cox proportional models were respectively performed to calculate hazard ratios (HRs) for GI cancers with preserved vegetables in the latter two types of regions among baseline participants.  \nResults In the regions mainly consuming salted vegetables, preserved vegetable consumption was positively associated with stomach cancer (HR = 1 . 17; 95% confidence interval = 1 .00–1.37; P for trend = 0 .039) . In the regions mainly consuming sour pickled vegetables, a dose-response positive relationship was observed between preserved vegetable consumption and the risk of oesophageal cancer (P for trend = 0 .013), with adjusted HR of 1.35 (95% CI = 1 .02–1.80) for those who daily consumed compared with never consumed.  \nConclusions Our findings suggest that different types of preserved vegetables might have different effects on GI cancers, and limiting preserved vegetable consumption might be protective against developing GI cancers.  \nWorldwide, gastrointestinal tract (GI) cancers accounted for approximately one-fifth of the incidence and mortality of all cancers, with 3.62 million newly-diagnosed cases and 2.25 million deaths in 2020 [1]. GI cancers posea severe disease burden in China and exhibit unique characteristics. The National Cancer Centre of China reported 1.16 million cases and 0.68 million deaths due to GI cancers in 2016 [2]. Oesophageal and stomach cancer incidence and mortality rates in China are significantly higher than those in Wes","cbCaiaMmR7dneJZd","https://ap.wps.com/l/cbCaiaMmR7dneJZd","pdf",468735,"English","# Background\n# Methods\n# Results\n# Conclusions\n# Rationale and prior evidence","[{\"question\":\"What preserved vegetables were examined in the prospective study?\",\"answer\":\"The study assessed two common types in China: salted vegetables and sour pickled vegetables. These were evaluated for associations with GI cancers.\"},{\"question\":\"How was participants’ intake measured and how long were they followed?\",\"answer\":\"Intake frequency of preserved vegetables was collected in 510,143 adults without self-reported cancer during 2004–2008, with follow-up continuing until 31 December 2018. A second resurvey further collected intake frequencies.\"},{\"question\":\"What were the key findings for stomach and oesophageal cancer?\",\"answer\":\"In regions mainly consuming salted vegetables, preserved vegetable consumption was positively associated with stomach cancer. In regions mainly consuming sour pickled vegetables, a dose-response positive relationship was observed with oesophageal cancer, including higher adjusted hazard ratios for daily consumption versus never consumption.\"}]","Preserved vegetable consumption and gastrointestinal tract cancers: A prospective study | PDF",1789999171,23]