채소 및 육류 섭취의 상대적인 선호도와 암 발생의 연관성: 국민건강보험공단 국민건강정보자료 활용open accessAssociation between Relative Preference for Vegetables and Meat and Cancer Incidence in Korean Adults: A Nationwide Population-based Retrospective Cohort Study
- Other Titles
- Association between Relative Preference for Vegetables and Meat and Cancer Incidence in Korean Adults: A Nationwide Population-based Retrospective Cohort Study
- Authors
- 이가은; 김안나; 조현정; 강민지; 문성지; 김인아; 고광필; 이정은; 박수경
- Issue Date
- Jun-2021
- Publisher
- 대한지역사회영양학회
- Keywords
- cancer incidence; meat; vegetables; NHIS-NHID
- Citation
- 대한지역사회영양학회지, v.26, no.3, pp.211 - 227
- Indexed
- KCI
- Journal Title
- 대한지역사회영양학회지
- Volume
- 26
- Number
- 3
- Start Page
- 211
- End Page
- 227
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141643
- DOI
- 10.5720/kjcn.2021.26.3.211
- ISSN
- 1226-0983
- Abstract
- Objectives
We aimed to examine the association between the relative preference for vegetables and meat and cancer incidence, in a population-based retrospective cohort in Korea.
Methods
We included 10,148,131 participants (5,794,124 men; 4,354,007 women) who underwent national health screening between 2004 and 2005 from the National Health Information Database of the National Health Insurance Service (NHIS-NHID). Participants were asked whether they preferred consuming 1) vegetables more often, 2) both vegetables and meat or 3) meat more often. Participants were followed up to Dec. 31, 2017. All cancer and eighteen common cancer cases were identified through the code from the International Classification of Diseases, 10th revision. We estimated sex-specific relative risks and 95% confidence intervals, adjusting for age, body mass index, alcohol consumption, smoking, physical activity, and income level.
Results
During an average follow-up of 12.4 years, 714,170 cancer cases were documented. In men, consuming meat more often was associated with lower risk of esophageal, liver, and stomach cancers, but higher risk of lung and kidney cancers. Consuming both vegetables and meat was associated with higher risk of prostate cancer, but with lower risk of esophageal, liver, and stomach cancers in men. In women, consuming meat more often was associated with a higher risk of colorectal cancer and breast, endometrial, and cervical cancers diagnosed before the age of 50. Consuming both vegetables and meat was associated with lower risk of liver cancer in women.
Conclusions
Our study suggests a potential link between vegetable and meat intake and cancer incidence in the Korean population. Further investigation on the association between the intake of specific types of vegetables and meat and cancer risk in Korean prospective cohort studies is needed.
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