The association between pepper consumption and gastric cancer: a meta-analysis_Chinese Journal of Evidence-Based Medicine

Authors：

ZHAN Rui ,  TANG Shaohui

Depanment of Gastroenterology, The First Affiliated Hospital of Jinan University, Guangzhou, 510630, P.R.China;

Corresponding author：

TANG Shaohui, Email: tangshaohui205@163.com

Keywords：

Pepper consumption; Gastric cancer; Association; Systematic review; Meta-analysis

DOI：

10.7507/1672-2531.201707069

Video：

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Objectives To systematically review the association between pepper consumption and risk of gastric cancer.Methods PubMed, EMbase, Web of Science, The Cochrane Library, WanFang Data, VIP and CNKI databases were electronically searched to collect epidemiological studies of evaluating the association between pepper consumption and the risk of gastric cancer from inception to April, 2017. Two reviewers independently screened literature, extracted data and assessed the risk of bias of included studies, then, meta-analysis was performed by using Stata 12.0 software.Results A total of 18 studies involving 17 case-control studies and 1 cohort study with 13 142 participants were included. The studies were divided into quantitative group and non-quantitative group. The results of meta-analysis showed that: ① In quantitative group, medium to heavy pepper consumption was the risk factor of gastric cancer (OR=1.55, 95%CI 1.13 to 2.14, P=0.008). Whereas there was no significant association between low pepper consumption and the risk of gastric cancer (OR=0.63, 95%CI 0.26 to 1.50, P=0.297). ② In the non-quantitative group, pepper consumption was the risk factor of gastric cancer (OR=1.37, 95%CI 1.09 to 1.74, P=0.008). ③ Subgroup analysis results showed that medium to heavy pepper consumption in Asian population had significant association with gastric cancer (OR=2.24, 95%CI 1.88 to 2.67, P=0.005), however, there was no significant association between low pepper consumption and the risk of gastric cancer (OR=0.62, 95%CI 0.33 to 1.18, P=0.144).Conclusions The association between pepper consumption and risk of gastric cancer remains unclear, medium to heavy pepper consumption may be related to the risk of gastric cancer, especially in Asian population.

Citation： ZHAN Rui, TANG Shaohui. The association between pepper consumption and gastric cancer: a meta-analysis. Chinese Journal of Evidence-Based Medicine, 2019, 19(9): 1030-1036. doi: 10.7507/1672-2531.201707069 Copy

1.	Ferlay J, Shin HR, Bray F, et a1. IARC CancerBase No. 10. Lyon: International Agency for Research on Cancer, 2010: 29.
2.	黄月香, 秦立强, 王培玉. 牛奶及奶制品对胃癌发病影响的综合分析. 中华预防医学杂志, 2009, 43(3): 193-196.
3.	李萌, 龙彭年, 肖四海. 世界辣椒产业经济发展状况与我国的对策思考. 辣椒杂志, 2010, (4): 1-5.
4.	王永平, 张绍刚, 张婧, 等. 我国辣椒产业发展现状及趋势. 河北农业科学, 2009, 13(6): 135-138.
5.	Stefani DE, Correa P, Boffetta P, et al. Plant foods and risk of gastric cancer: a case-control study in Uruguay. Eur J Cancer Prev, 2001, 10(4): 357-364.
6.	Lee JK, Park BJ, Yoo KY, et al. Dietary factors and stomach cancer: a case-control study in Korea. Int J Epidemiol, 1995, 24(1): 33-41.
7.	Wells G, Shea B, O'Connell D, et al. New castle-ottawa quality assessment scale-cohort studies. Available at: http://www.ohri.ca/programs/clinical_epidemiology/oxford.asp.
8.	Gajalakshmi CK, Shanta V. Lifestyle and risk of stomach cancer: a hospital-based case-control study. Int J Epidemiol, 1996, 25(6): 1146-1153.
9.	Goh KL, Cheah PL, Md N, et al. Ethnicity and H. pylori as risk factors for gastric cancer in Malaysia: A prospective case control study. Am J Gastroenterol, 2007, 102(1): 40.
10.	Vecchia C, Negri E, Decarli A, et al. A case-control study of diet and gastric cancer in northern Italy. Int J Cancer, 1987, 40(4): 484-489.
11.	López-Carrillo L, Avila MH, Dubrow R. Chili pepper consumption and gastric cancer in Mexico: a case-control study. Am J Epidemiol, 1994, 139(3): 263-271.
12.	López-Carrillo L, Lópezcervantes M, Roblesdíaz G, et al. Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico. Int J Cancer, 2003, 106(2): 277-282.
13.	López-Carrillo L, Camargo MC, Schneider BG, et al. Capsaicin consumption, Helicobacter pylori CagA status and IL1B-31C > T genotypes: a host and environment interaction in gastric cancer. Food Chem Toxicol, 2012, 50(6): 2118-2122.
14.	Marcia GV, Cantoral A, Oñateocaña LF, et al. Gastric cancer in relation to the intake of nutrients involved in one-carbon metabolism among MTHFR 677 TT carriers. Eur J Nutr, 2009, 48(5): 269-276.
15.	Mathew A, Gangadharan P, Varghese C, et al. Diet and stomach cancer: a case-control study in South India. Eur J Cancer Prev, 2000, 9(2): 89.
16.	Nubia M, Plummer M, Vivas J, et al. A case-control study of gastric cancer in Venezuela. Int J Cancer, 2001, 93(3): 417-423.
17.	薛清萍, 潘雄飞, 李思齐, 等. 四川省胃癌与生活习惯和行为影响因素关系分析. 现代预防医学, 2015, 42(7): 1257-1260.
18.	Al-Qadasi FA, Shah SA, Ghazi HF. Tobacco chewing and risk of gastric cancer: a case-control study in Yemen. East Mediterr Health J, 2017, 22(10): 719.
19.	Bermúdez, Insuasty C, Gamarra J, et al. Blood group A and gastric cancer risk in the hospital Universitario de Santander (Bucaramanga, Colombia). Acta Médica Colombiana, 2006, 31(4): 400-410.
20.	Botterweck AA, Pa VDB, Goldbohm RA. A prospective cohort study on vegetable and fruit consumption and stomach cancer risk in the Netherlands. Am J Epidemiol, 1998, 148(9): 842-853.
21.	López-Carrillo L, Lópezcervantes M, Ramírezespitia A, et al. Alcohol consumption and gastric cancer in Mexico. Cad Saude Publica, 1998, 14(suppl 3): 25.
22.	彭慧, 黄芳, 张一英, 等. 上海市嘉定区胃癌危险因素的病例-对照研究. 中国慢性病预防与控制, 2012, 20(6): 668-671.
23.	Zuleta G, Regino MO, Lobo WR, et al. Factores de riesgo para cáncer gástrico en pacientes colombianos. Rev Colomb Gastroenterol, 2009, 24(2): 134-143.
24.	王永平, 张绍刚, 何嘉, 等. 国内外辣椒产业发展现状及趋势. 现代农业科学, 2009, (6): 267-270.
25.	张西露, 毛亦卉, 向拉蛟. 国内外辣椒产业研究开发的现状分析. 辣椒杂志, 2008, (1): 1-5.
26.	Lv J, Lu Q, Yu C, et al. Consumption of spicy foods and total and cause specific mortality: population based cohort study. BMJ, 2015, 351(2): 245-250.
27.	Singletary K. Red pepper: overview of potential health benefits. Nutrition Today, 2011, 46(1): 33-47.
28.	Kim CS, Park WH, Park JY, et al. Capsaicin, a spicy component of hot pepper, induces apoptosis by activation of the peroxisome proliferator-activated receptor gamma in HT-29 human colon cancer cells. J Med Food, 2004, 7(3): 267-273.
29.	Nakadaira H, Lang I, Szentirmay Z, et al. A case-control study of gallbladder cancer in Hungary. Asian Pac J Cancer Prev, 2009, 10(5): 833-836.
30.	Kim CS, Kwon HJ, Kim GE, et al. Attenuation of natural killer cell functions by capsaicin through a direct and TRPV1-independent mechanism. Carcinogenesis, 2014, 35(7): 1652.
31.	Chow J, Norng M, Zhang J, et al. TRPV6 mediates capsaicin-induced apoptosis in gastric cancer cells-Mechanisms behind a possible new "hot" cancer treatment. Biochim Biophys Acta, 2007, 1773(4): 565.
32.	Satyanarayana MN. Capsaicin and gastric ulcers. Crit Rev Food Sci Nutr, 2006, 46(4): 275-328.
33.	Icli F, Akbulut H, Yalcin B, et al. Education, economic status and other risk factors in gastric cancer: a case-control study of Turkish oncology group. Med Oncol, 2011, 28(1): 112-120.
34.	Pabalan N, Jarjanazi H, Ozcelik H. The impact of capsaicin intake on risk of developing gastric cancers: a meta-analysis. J Gastrointest Cancer, 2014, 45(3): 334-341.
35.	Lee SA, Kang D, Shim KN, et al. Effect of diet and Helicobacter pylori infection to the risk of early gastric cancer. J Epidemiol, 2003, 13(3): 162.
36.	Nan HM, Park JW, Song YJ, et al. Kimchi and soybean pastes are risk factors of gastric cancer. World J Gastroenterol, 2005, 11(21): 3175-3181.
37.	Zhang YW, Eom SY, Kim YD, et al. Effects of dietary factors and the NAT2 acetylator status on gastric cancer in Koreans. Int J Cancer, 2009, 125(1): 139-145.

1. Ferlay J, Shin HR, Bray F, et a1. IARC CancerBase No. 10. Lyon: International Agency for Research on Cancer, 2010: 29.
2. 黄月香, 秦立强, 王培玉. 牛奶及奶制品对胃癌发病影响的综合分析. 中华预防医学杂志, 2009, 43(3): 193-196.
3. 李萌, 龙彭年, 肖四海. 世界辣椒产业经济发展状况与我国的对策思考. 辣椒杂志, 2010, (4): 1-5.
4. 王永平, 张绍刚, 张婧, 等. 我国辣椒产业发展现状及趋势. 河北农业科学, 2009, 13(6): 135-138.
5. Stefani DE, Correa P, Boffetta P, et al. Plant foods and risk of gastric cancer: a case-control study in Uruguay. Eur J Cancer Prev, 2001, 10(4): 357-364.
6. Lee JK, Park BJ, Yoo KY, et al. Dietary factors and stomach cancer: a case-control study in Korea. Int J Epidemiol, 1995, 24(1): 33-41.
7. Wells G, Shea B, O'Connell D, et al. New castle-ottawa quality assessment scale-cohort studies. Available at: http://www.ohri.ca/programs/clinical_epidemiology/oxford.asp.
8. Gajalakshmi CK, Shanta V. Lifestyle and risk of stomach cancer: a hospital-based case-control study. Int J Epidemiol, 1996, 25(6): 1146-1153.
9. Goh KL, Cheah PL, Md N, et al. Ethnicity and H. pylori as risk factors for gastric cancer in Malaysia: A prospective case control study. Am J Gastroenterol, 2007, 102(1): 40.
10. Vecchia C, Negri E, Decarli A, et al. A case-control study of diet and gastric cancer in northern Italy. Int J Cancer, 1987, 40(4): 484-489.
11. López-Carrillo L, Avila MH, Dubrow R. Chili pepper consumption and gastric cancer in Mexico: a case-control study. Am J Epidemiol, 1994, 139(3): 263-271.
12. López-Carrillo L, Lópezcervantes M, Roblesdíaz G, et al. Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico. Int J Cancer, 2003, 106(2): 277-282.
13. López-Carrillo L, Camargo MC, Schneider BG, et al. Capsaicin consumption, Helicobacter pylori CagA status and IL1B-31C > T genotypes: a host and environment interaction in gastric cancer. Food Chem Toxicol, 2012, 50(6): 2118-2122.
14. Marcia GV, Cantoral A, Oñateocaña LF, et al. Gastric cancer in relation to the intake of nutrients involved in one-carbon metabolism among MTHFR 677 TT carriers. Eur J Nutr, 2009, 48(5): 269-276.
15. Mathew A, Gangadharan P, Varghese C, et al. Diet and stomach cancer: a case-control study in South India. Eur J Cancer Prev, 2000, 9(2): 89.
16. Nubia M, Plummer M, Vivas J, et al. A case-control study of gastric cancer in Venezuela. Int J Cancer, 2001, 93(3): 417-423.
17. 薛清萍, 潘雄飞, 李思齐, 等. 四川省胃癌与生活习惯和行为影响因素关系分析. 现代预防医学, 2015, 42(7): 1257-1260.
18. Al-Qadasi FA, Shah SA, Ghazi HF. Tobacco chewing and risk of gastric cancer: a case-control study in Yemen. East Mediterr Health J, 2017, 22(10): 719.
19. Bermúdez, Insuasty C, Gamarra J, et al. Blood group A and gastric cancer risk in the hospital Universitario de Santander (Bucaramanga, Colombia). Acta Médica Colombiana, 2006, 31(4): 400-410.
20. Botterweck AA, Pa VDB, Goldbohm RA. A prospective cohort study on vegetable and fruit consumption and stomach cancer risk in the Netherlands. Am J Epidemiol, 1998, 148(9): 842-853.
21. López-Carrillo L, Lópezcervantes M, Ramírezespitia A, et al. Alcohol consumption and gastric cancer in Mexico. Cad Saude Publica, 1998, 14(suppl 3): 25.
22. 彭慧, 黄芳, 张一英, 等. 上海市嘉定区胃癌危险因素的病例-对照研究. 中国慢性病预防与控制, 2012, 20(6): 668-671.
23. Zuleta G, Regino MO, Lobo WR, et al. Factores de riesgo para cáncer gástrico en pacientes colombianos. Rev Colomb Gastroenterol, 2009, 24(2): 134-143.
24. 王永平, 张绍刚, 何嘉, 等. 国内外辣椒产业发展现状及趋势. 现代农业科学, 2009, (6): 267-270.
25. 张西露, 毛亦卉, 向拉蛟. 国内外辣椒产业研究开发的现状分析. 辣椒杂志, 2008, (1): 1-5.
26. Lv J, Lu Q, Yu C, et al. Consumption of spicy foods and total and cause specific mortality: population based cohort study. BMJ, 2015, 351(2): 245-250.
27. Singletary K. Red pepper: overview of potential health benefits. Nutrition Today, 2011, 46(1): 33-47.
28. Kim CS, Park WH, Park JY, et al. Capsaicin, a spicy component of hot pepper, induces apoptosis by activation of the peroxisome proliferator-activated receptor gamma in HT-29 human colon cancer cells. J Med Food, 2004, 7(3): 267-273.
29. Nakadaira H, Lang I, Szentirmay Z, et al. A case-control study of gallbladder cancer in Hungary. Asian Pac J Cancer Prev, 2009, 10(5): 833-836.
30. Kim CS, Kwon HJ, Kim GE, et al. Attenuation of natural killer cell functions by capsaicin through a direct and TRPV1-independent mechanism. Carcinogenesis, 2014, 35(7): 1652.
31. Chow J, Norng M, Zhang J, et al. TRPV6 mediates capsaicin-induced apoptosis in gastric cancer cells-Mechanisms behind a possible new "hot" cancer treatment. Biochim Biophys Acta, 2007, 1773(4): 565.
32. Satyanarayana MN. Capsaicin and gastric ulcers. Crit Rev Food Sci Nutr, 2006, 46(4): 275-328.
33. Icli F, Akbulut H, Yalcin B, et al. Education, economic status and other risk factors in gastric cancer: a case-control study of Turkish oncology group. Med Oncol, 2011, 28(1): 112-120.
34. Pabalan N, Jarjanazi H, Ozcelik H. The impact of capsaicin intake on risk of developing gastric cancers: a meta-analysis. J Gastrointest Cancer, 2014, 45(3): 334-341.
35. Lee SA, Kang D, Shim KN, et al. Effect of diet and Helicobacter pylori infection to the risk of early gastric cancer. J Epidemiol, 2003, 13(3): 162.
36. Nan HM, Park JW, Song YJ, et al. Kimchi and soybean pastes are risk factors of gastric cancer. World J Gastroenterol, 2005, 11(21): 3175-3181.
37. Zhang YW, Eom SY, Kim YD, et al. Effects of dietary factors and the NAT2 acetylator status on gastric cancer in Koreans. Int J Cancer, 2009, 125(1): 139-145.

Chinese Journal of Evidence-Based Medicine

The association between pepper consumption and gastric cancer: a meta-analysis

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