Consumption of preserved vegetables tied to higher risk of colorectal cancer: Study – Medical Dialogues

China: A cross-sectional study by Fei Wu and the team revealed that increased preserved vegetable consumption was associated with a higher prevalence of colorectal polyps in the Chinese population with a high risk of colorectal cancer (CRC). The use of fresh vegetables instead of preserved ones might be beneficial to lower prevalent colorectal polyps and the risk of CRC. The findings of the study are published in the European Journal of Nutrition.
Colorectal cancer is the third most commonly occurring cancer in men and the second most commonly occurring cancer in women. Over 1.8 million new cases in 2018 were found. Individuals who consume very low amounts of fruit and vegetables are said to have the greatest risk of colorectal cancer. The risk of CRC and the relationship between preserved vegetable consumption and colorectal polyps is unknown.
The objective of the study was to evaluate the association of preserved vegetable intake with the prevalence of colorectal polyps with the consideration of subsites, sizes, and multiplicity of polyps.

The study was a cross-sectional data study of 40-80 years Chinese at a high risk of CRC from the Lanxi Pre-colorectal Cancer Cohort (LP3C) baseline survey, which was conducted between March 2018 and December 2019. Dietary information was obtained from a validated food frequency questionnaire. Multivariate logistic regression was employed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) of preserved vegetable consumption and the prevalence of colorectal polyps.
•A total of 6783 eligible participants in the 2018-2019 survey of LP3C, 2064 prevalent colorectal polyp cases were identified.
The results of the study were:
• In the multivariable-adjusted model preserved vegetable consumption was positively associated with the prevalence of colorectal polyps (OR for fourth vs. the a first quartile: 1.18).

• The similar association was also detected for small polyps [ORQ4 vs Q1: 1.17]. A similar trend was detected for multiple polyps [OR Q4 vs Q1:1.27], proximal colon polyps [ORQ4 vs Q1: 1.12], and single polyp [ORQ4 vs Q1: 1.15].
• No significant association was observed for distal colon [ORQ4 vs Q1: 1.19]. Replacing one serving per day of preserved vegetables with fresh vegetables was related to 20%, 23%, and 37% lower prevalence of overall, small, and multiple polyps, respectively.
Wu and the team concluded that “Preserved vegetable consumption was associated with a higher prevalence of colorectal polyps in a Chinese population at a high risk of CRC. Replacing preserved vegetables with fresh vegetables may be conducive to lower prevalent colorectal polyps.”
Reference: doi: 10.1007/s00394-021-02719-5.
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