Key clinical point: Higher consumption of preserved vegetables was associated with an increased prevalence of colorectal polyps as a precursor lesion of colorectal cancer (CRC), particularly small polyps in a population at high risk for CRC .
Major finding : Consumption of preserved vegetables was associated with an 18% higher prevalence of colorectal polyps (adjusted odds ratio highest vs lowest quartile [aOR Q4 vs Q1 ], 1.18; P trend = .02) and 17% higher prevalence of small polyps (aOR Q4 vs Q1 , 1.17; P trend = .03).
Study details: Findings are from a survey analysis of 6,783 respondents from Lanxi Pre-colorectal Cancer Cohort who were at high risk for CRC.
Disclosures: This study was supported by Lanxi Municipal Government funds. The authors declared no conflict of interests.
Source: Wu F et al. Eur J Nutr. 2021 Nov 8. doi: 10.1007/s00394-021-02719-5 .