Background/Objectives: Lycopene, a red lipophilic carotenoid hydrocarbon pigment found primarily in tomatoes and other red/pink fruits and vegetables, has anti-inflammatory, anticarcinogenic and cardioprotective properties. There is a lack of evidence regarding the effect of lycopene intake on gastric cancer risk in the Asian population. We, thus, evaluate the association between lycopene intake and gastric cancer risk in a hospital-based case–control study, including 1182 incident cases of gastric cancer and 2995 controls in Vietnam. Methods: Lycopene intake was derived from a semi-quantitative, validated food frequency questionnaire. An unconditional logistic regression model was performed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for gastric cancer risk in relation to lycopene intake, adjusted for potential confounding factors. Results: Overall, there was a dose–response inverse association between lycopene intake and gastric cancer risk (OR_{per-SD increment} = 0.88, 95% CI: 0.81–0.95; P_trend = 0.002). Compared with quintile 1 (the lowest quintile), the ORs and 95% CIs of gastric cancer for quintiles 2, 3, 4 and 5 of the lycopene intakes were 0.63 (0.51–0.79), 0.64 (0.51–0.80), 0.65 (0.52–0.81) and 0.62 (0.50–0.78), respectively. A similar pattern of inverse association between lycopene intake and gastric cancer risk was seen only in females, ever alcohol drinkers, and individuals with H. pylori negative status, without type 2 diabetes and with blood group B (all P_{heterogeneity} > 0.05). Conclusions: We observed a reduced risk of gastric cancer in individuals with higher lycopene intake in the Vietnamese population, regardless of BMI or smoking status. Our results have great implications for a healthy dietary pattern (i.e., lycopene with major sources from fruits and vegetables) for strategies in the prevention and control programs of gastric cancer in low-and middle-income countries.

Background/Objectives: There has been a growing concern about excessive caffeine consumption among heavy green tea drinkers on health outcomes, such as cardiovascular diseases or cancer. We evaluated the association between green tea consumption and risk of all-cause mortality in Vietnam. Methods: We used data from the Hanoi Prospective Cohort Study, an ongoing study comprising 42,146 participants aged 10 or older in Northern Vietnam who have been followed up between 2007 and 2019. Green tea intake was derived from a validated semi-quantitative food frequency questionnaire. We performed a Cox proportional hazard regression model to calculate the hazard ratio (HR) and respective 95% confidence intervals (95% CIs) for the association between green tea consumption and risk of all-cause mortality, adjusted for potential confounding factor. Results: After a median follow-up of 11 years (range: 0.13–11.64 years), we identified 2494 deaths. Overall, there was an inverse association between green tea intake and risk of all-cause mortality (HR_{perSDincrement} = 0.93; 95% CI, 0.89–0.97, P_trend < 0.001). This pattern was more pronounced in males (HR_{perSDincrement} = 0.93; 95% CI, 0.89–0.97, P_trend < 0.001) but not in females (HR_{perSDincrement} = 0.94; 95% CI, 0.86–1.02, P_trend = 0.12; P_{heterogeneity} = 0.81). In stratified analysis, the inverse association pattern was seen in both younger and old age groups, in individuals with BMI < 23 kg/m², in both ever and never smokers, among ever alcohol drinkers and never coffee drinkers, and in individuals with and without history of type 2 diabetes (P_{heterogeneity} = 0.31). Conclusions: Findings from the current study, the first prospective cohort study in Vietnam, suggest a protective effect of green tea consumption on risk of all-cause mortality. Further studies are warranted to validate our findings in similar population and settings.