Protective Effect of Allium Vegetables against Both Esophageal and Stomach Cancer: A Simultaneous Case‐referent Study of a High‐epidemic Area in Jiangsu Province, China

To study the relation between allium vegetable intake and cancer of the esophagus (EC) and stomach (SC) in Yangzhong city, which is one of the highest‐risk areas for these cancers in Jiangsu province, China, a simultaneous case‐referent study was conducted using histopathologically confirmed cases (EC: n=81, SC: n=153) and population‐based referents (n=234). A questionnaire was used to collect information on the general status of subjects, their dietary habits, frequency intake of allium vegetables and other foods, tea consumption, smoking and alcohol drinking. The odds ratios (ORs) and 95% confidence intervals (CIs) were estimated by a multiple logistic regression model. The results showed that frequent intake of allium vegetables (including garlic, onion, Welsh onion and Chinese chives), raw vegetables, tomatoes and snap beans, and tea consumption were inversely associated with the risk for EC and SC. In the highest consumption category (≥1 time/ week) of garlic, onion, Welsh onion and Chinese chives, the adjusted ORs compared with the lowest category (<1 time/month) were 0.30 (CI=0.19−0.47), 0.25 (CI=0.11−0.54), 0.15 (CI=0.08−0.26), and 0.57 (CI=0.23−1.42) for EC, and 0.31 (CI=0.22−0.44), 0.17 (CI=0.08−0.36), 0.22 (CI=0.15−0.31) and 0.40 (CI = 0.17−0.94) for SC, respectively. The main results in the present study suggested that allium vegetables, like raw vegetables, may have an important protecting effect against not only stomach cancer, but also esophageal cancer.