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Correlates between vegetable consumption and gallbladder cancer.

Arundhati Rai1, Sadhu C Mohapatra, Hari S Shukla

  • 1Department of Surgical Oncology, Institute of Medical Sciences, Banaras Hindu University, Varanasi-221 005, India.

European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP)
|March 9, 2006
PubMed
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A diet low in vegetables increases gallbladder cancer risk. Consuming green leafy vegetables, like amaranth and spinach, shows a significant inverse association with gallbladder cancer, highlighting protective dietary factors.

Area of Science:

  • Oncology
  • Nutritional Epidemiology
  • Gastroenterology

Background:

  • Epidemiological studies suggest diets rich in vegetables offer protection against epithelial neoplasms.
  • Specific micronutrients in vegetables are hypothesized to contribute to this protective effect.
  • Gallbladder cancer risk is influenced by various factors, including diet.

Purpose of the Study:

  • To systematically assess the relationship between vegetable intake and gallbladder cancer risk.
  • To quantify the effect of vegetable consumption levels on gallbladder cancer incidence.
  • To investigate specific vegetable types associated with gallbladder cancer risk.

Main Methods:

  • A case-control study involving 153 gallbladder cancer patients and 153 controls with gallstone disease.

Related Experiment Videos

  • Vegetable consumption assessed using a food frequency questionnaire.
  • Participants categorized into three consumption levels: high (>=3 days/week), moderate (1-2 days/week), and low (rare/none).

    • Main Results:

    • Low vegetable consumption was associated with an increased odds ratio for gallbladder cancer across most studied vegetables.
    • A significant inverse trend was observed for green leafy vegetables and gallbladder cancer risk.
    • Specific vegetables like amaranth (OR 3.45), fenugreek leaves (OR 3.06), and spinach (OR 2.14) showed notable inverse associations with gallbladder cancer at low consumption levels.

    Conclusions:

    • A reduced intake of vegetables is linked to a higher risk of developing gallbladder cancer.
    • Increased consumption of green leafy vegetables and specific types like amaranth and fenugreek may play a protective role against gallbladder cancer.
    • Dietary patterns emphasizing vegetable intake could be a key strategy in gallbladder cancer prevention.