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Article

Kimchi and soybean pastes are risk factors of gastric cancer

1 Jan 2005

Abstract excerpt

AIM: This case-control study investigated the effects of kimchi, soybean paste, fresh vegetables, nonfermented alliums, nonfermented seafood, nonfermented soybean foods, and the genetic polymorphisms of some metabolic enzymes on the risk of gastric cancer in Koreans. METHODS: We studied 421 gastric cancer patients and 632 age- and sex-matched controls. Subjects completed a structured questionnaire regarding their...

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Identifiers

PMID: 15929164
DOI: 10.3748/wjg.v11.i21.3175

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