Yanting Cancer Research Institute

Mianyang, China

Yanting Cancer Research Institute

Mianyang, China
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Song Q.,Chinese Academy of Sciences | Wang X.,Chinese University of Hong Kong | Yu I.T.-S.,Chinese University of Hong Kong | Huang C.,Sichuan University | And 3 more authors.
Cancer Science | Year: 2012

This study was conducted to investigate the association between consumption of processed foods and esophageal cancer risk. A population-based case-control study was designed. For the present study, 254 patients with esophageal squamous cell carcinoma with pathological diagnoses were selected from Yanting during 2008 and 2010 and 254 community-based controls were selected from the same area, individually matched with cases by age and sex. Data on demographic, lifestyle and dietary factors were collected using food frequency questionnaires. A conditional logistic regression model was used to estimate the odds ratio (OR) with adjustments for potential confounders. Compared to the frequency of <1 time/week, the intake frequency of >3 times/week of preserved vegetables had a significant association with esophageal cancer (OR = 5.01, 95% confidence interval [CI] 2.07, 12.17). In stratified analyses, the OR of increasing intake of preserved vegetables for esophageal cancer were 2.02 in men (95% CI 1.18, 3.48), 3.15 in women (95% CI 1.28, 7.75), 2.41 (95% CI 1.45 4.01) in the persons <65 years old and 1.28 (95% CI 0.35, 4.65) in persons ≥65 years old. Consumption of pickled vegetables was not associated significantly with esophageal cancer risk. Intake of salted meat with a frequency of ≥1 time/week meant that the OR increased to 2.57 (95%CI 1.02, 6.43), but no significant trend or association in subgroup analysis was observed. Preserved vegetable consumption was associated with increased risk of esophageal cancer, while no association was found with pickled vegetables. © 2012 Japanese Cancer Association.

Song Q.-K.,Peking Union Medical College | Li J.,Yanting Cancer Research Institute | Jiang H.-D.,Yanting Cancer Research Institute | He Y.-M.,Yanting Cancer Research Institute | And 2 more authors.
Asian Pacific Journal of Cancer Prevention | Year: 2012

Objective: Yanting County is a high risk area for esophageal cancer (EC) in China. The purpose of this study was to describe the mortality and mortality change of EC from 2004 to 2009 in Yanting County. Methods: EC mortality data from 2004 to 2009 obtained from the Cancer Registry in Yanting were analyzed. Annual percentage changes (APC) were calculated to assess the trends in EC mortality. Age-standardized mortality was calculated based on world standard population of 2000. Results: The average EC mortality was 54.7/105 in males and 31.6/105 in females over the 6 years. A decline in EC mortality with time was observed in both genders, with a rate of -8.70% per year (95% CI: -13.23%~-3.93%) in females and -4.11% per year (95%CI: -11.16%~3.50%) in males. Conclusion: EC mortality decreased over the six years in both genders, although it remained high in the Yanting area. There is still a need to carry out studies of risk factors for improved cancer prevention and further reduction in the disease burden.

Jiang Y.,Xinjiang University | Huang C.,University of Sichuan | Lei J.,Xihua University | Zhu W.,Chongqing Medical University | And 2 more authors.
Nutrition and Cancer | Year: 2010

Esophageal squamous cell carcinoma (ESCC) is prevalent in Yanting (YT) country located in southwestern China. Residents in the YT region have an unusual diet pattern and the role of the YT diet on the risk of ESCC is still uncertain. The present study was to examine the possible effects of sera from rats fed with the YT diet on proliferation of human esophageal cancer cell line Eca-109 by means of a sero-physiology approach. Firstly, two feasibilities were assessed to set up the sero-physiology method. We found that rats fed with a human adult diet in Chengdu region (ESCC-low-risk-area) for 30d had very close body weight gains in comparison with the control rats fed with the conventional diet, confirming the feasibility of feeding rats with a human diet without affecting their normal growth. Cell growth results showed that 5% non-deactivated rat serum had exactly the same effect on the proliferation of Eca-109 cells compared with the fetal bovine sera (FBS) control, confirming the feasibility of cultivating Eca-109 cells with the rat serum instead of FBS. Subsequently, cell proliferation results indicated that rats' sera fed with the YT diet significantly promoted Eca-109 cells proliferation but inhibited human normal liver epithelial cell line control HL7702 proliferation, whereas rats' sera fed with the Chengdu diet didn't have these effects on the two cell lines. The different effects of the two human diets on proliferation of Eca-109 cells demonstrated that the sero-physiology method is effective in studying the relationship between diet and cancer, and there maybe exist cancer-promoting factors in the YT diet. © 2010, Taylor & Francis Group, LLC.

Li J.,Yanting Cancer Research Institute | Song Q.,Chinese University of Hong Kong | Zhou X.,Sichuan University | Jiang C.,Yanting Cancer Research Institute | And 3 more authors.
Asian Pacific Journal of Cancer Prevention | Year: 2011

Yanting County is one of high risk areas of esophageal cancer in China. Recently, the economic level has improved to a new standard, but cancer issues have not been updated. This study aimed to describe the main cancer mortalities and change from 2004 to 2009 and provide an evidence base for future active strategies. Yanting Cancer Research Institute provided all cancer mortality data and age-standardized rates were calculated based on the world standard population 2000. Annual percentage change was used to estimate the time trend for each cancer. Mortality from upper gastrointestinal cancers, but not other cancers, was much higher than worldwide average figures. Rates for esophageal cancer declined over the 6 years, but lung cancer mortality showed an upward trend. For gastric and liver cancer, no obvious change was observed. Considering the high mortality from upper gastrointestinal cancers, it is necessary to take actions investigating the risk factors and addressing the issues of prevalent cancer challenges.

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