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  1. Chili pepper consumption and gastric cancer in Mexico : a case-control study.

    Article - En anglais

    Laboratory studies indicate that capsaicin, the hot-tasting component of chili peppers, may be carcinogenic.

    A population-based case-control study was conducted in Mexico City during 1989-1990 to evaluate the relation between chili pepper consumption and gastric cancer risk.

    The study included 220 incident cases and 752 controls randomly selected from the general population.

    Information was collected by interview.

    Chili pepper consumers were at high risk for gastric cancer compared with nonconsumers (age-and sex-adjusted odds ratio=5.49, 95% confidence interval (Cl) 2.72-11.06).

    Mots-clés Pascal : Capsaïcine, Capsicum, Solanaceae, Dicotyledones, Angiospermae, Spermatophyta, Carcinogène, Toxicité, Tumeur maligne, Estomac, Homme, Epidémiologie, Mexique, Amérique Centrale, Amérique, Appareil digestif pathologie, Estomac pathologie, Etude cas témoin

    Mots-clés Pascal anglais : Capsaicin, Capsicum, Solanaceae, Dicotyledones, Angiospermae, Spermatophyta, Carcinogen, Toxicity, Malignant tumor, Stomach, Human, Epidemiology, Mexico, Central America, America, Digestive diseases, Gastric disease, Case control study

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 94-0280612

    Code Inist : 002B13B01. Création : 199406.