Kimchi and cancer research

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Surprisingly, there are no recent articles on PubMed if you search for "kimchi and cancer" from 2015.

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Does kimchi cause gastric cancer?

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Gastric cancer is another name for stomach cancer. Koreans love to eat kimchi. Does kimchi cause stomach cancer? There are many different types of kimchi. Let’s look at these 3 types and see how they are linked to gastric cancer: Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) There was a research study that found: To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a si...
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Diet and cancer risk in the Korean population: a meta- analysis.

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Koreans have a higher risk for certain cancers. Why? Maybe it's the kimchi. Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inve...
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National Cancer Center of Korea - Identification of major dietary patterns in Korean adults and their association with cancer risk

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Identification of major dietary patterns in Korean adults and their association with cancer risk in the Cancer Screening Examination Cohort. Cancer is the primary cause of disease-related death in Korea. The purposes of this study were to confirm the major dietary patterns and to evaluate whether there were associations between these identified dietary patterns and the risk of cancer based on data from the Cancer Screening Examination Cohort (CSEC) 2004-2008 of the National Cancer Center (NCC) of Korea. This study included 8 024 subjects who completed a written survey on demographics and lifestyles, as well as a 3-day dietary record. Dietary patterns were identified by factor analysis using the principal component analysis method. The associations between the identified dietary patterns and cancer risk were examined using Cox proportional hazards regression models. During a median follow-up period of 9.0 years, 425 cancer cases were newly diagnosed. We identified 4 majo...
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