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Association of preserved vegetable consumption and prevalence of colorectal polyps: results from the Lanxi Pre-colorectal Cancer Cohort (LP3C)



Although fresh vegetable consumption has been linked with a lower risk of colorectal polyps, a precursor lesion for colorectal cancer (CRC), the association between preserved vegetable consumption and colorectal polyps is unknown. We aimed to assess the association of preserved vegetable intake with the prevalence of colorectal polyps with the consideration of subsites, sizes and multiplicity of polyps.


We analyzed the cross-sectional data from 40–80 years Chinese at a high risk of CRC from the Lanxi Pre-colorectal Cancer Cohort (LP3C) baseline survey, which was conducted between March 2018 and December 2019. Dietary information was obtained via a validated food frequency questionnaire. Multivariate logistic regression was employed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) of preserved vegetable consumption and the prevalence of colorectal polyps.


Of 6783 eligible participants in 2018–2019 survey of LP3C, 2064 prevalent colorectal polyp cases were identified. In the multivariable-adjusted model, preserved vegetable consumption was positively associated with the prevalence of colorectal polyps (OR for fourth vs. first quartile: 1.18; 95% CI 1.01–1.36; P trend = 0.02). The similar association was also detected for small polyps [ORQ4 vs Q1 (95% CI): 1.17 (1.00–1.37); P trend = 0.03]. The similar trend was detected for multiple polyps [OR Q4 vs Q1 (95% CI):1.27 (0.98–1.64); P trend = 0.04], proximal colon polyps [ORQ4 vs Q1 (95% CI): 1.12 (0.90–1.38); P trend = 0.07], and single polyp [ORQ4 vs Q1 (95% CI) for 1.15 (0.98–1.35); P trend = 0.06]. No significant association was observed for distal colon [ORQ4 vs Q1 (95% CI) 1.19 (0.98–1.45); P trend = 0.09]. Replacing one serving per day of preserved vegetables with fresh vegetables was related to 20%, 23%, and 37% lower prevalence of overall, small, and multiple polyps, respectively.


Preserved vegetable consumption was associated with a higher prevalence of colorectal polyps in a Chinese population at a high risk of CRC. Replacing preserved vegetables with fresh vegetables may be conducive to lower prevalent colorectal polyps.

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Body mass index


Colorectal cancer


Confidence intervals


Confidence limits


Esophageal squamous cell carcinoma


Food frequency questionnaire


Lanxi Pre-colorectal Cancer Cohort


Nasopharyngeal carcinoma


Odds ratio


Random effects odds ratio


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We thank Grants from Lanxi Municipal Government, all participants and staff of the Lanxi Pre-colorectal Cancer Cohort for their contributions and Lanxi Red Cross Hospital for support of project development.


The Lanxi Municipal Government funds this research.

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Authors and Affiliations



BW, ZL, HW, XZ and WZ contributed to data collection. FW and PZ cleaned the data. FW and PZ performed the analysis. FW drafted the manuscript. FW, PZ, XL and YL interpreted data. JJ, WZ and YZ designed the study. FW, BW, WY, JJ, WZ and YZ critically revised the manuscript. All authors read and approved the manuscript. WZ and YZ are the guarantors of this work and, as such, has full access to all the data in the study and takes responsibility for the integrity of the data and the accuracy of the data analysis.

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Correspondence to Weifang Zheng or Yu Zhang.

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The authors declare that they have no conflicts of interest.

Ethics approval

The study was approved by the ethical committee of Lanxi Red Cross Hospital (No. 20180302) and the study was performed in accordance with the ethical standards as laid down in the 1964 Declaration of Helsinki. This analysis of cohort was registered at register as NCT03708952.

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Informed consent was obtained from all individual participants included in the study.

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Not applicable.

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Wu, F., Wang, B., Zhuang, P. et al. Association of preserved vegetable consumption and prevalence of colorectal polyps: results from the Lanxi Pre-colorectal Cancer Cohort (LP3C). Eur J Nutr 61, 1273–1284 (2022).

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