A case‐control study of gastric cancer and diet in Italy: II. Association with nutrients

Abstract

A case-control study involving interviews with 1,016 gastric cancer (GC) patients and 1,159 population-based controls in high- and low-risk areas was conducted to evaluate dietary factors and their contribution to the marked geographic variation in mortality from this cancer within Italy. Risks of GC were found to vary significantly with estimated nutrient intake. Risk rose with increasing consumption of nitrites and protein, and decreased in proportion to intake of ascorbic acid, beta-carotene, alpha-tocopherol, and vegetable fat. The associations with nitrite and beta-carotene tended to fade, however, in multivariate analyses adjusting for intake of other nutrients. Ascorbic acid showed the strongest geographic gradient, with highest consumption in low-risk areas. The findings suggest that the protective effects we previously reported for consumption of fresh fruit, fresh vegetables and olive oil may be linked to the vitamins C and E contained in these foods. The findings are consistent with the hypothesis that N-nitroso compounds are involved in GC risks, since elevated risks were apparent for agents (nitrites, protein) that promote nitrosation, while decreased risks were found for nutrients (ascorbic acid and alpha-tocopherol) which inhibit the process.

Helicobacter pylori: recent advances in the study of its pathogenicity and prevention

“…[35][36][37] However, a vegetable and fruit diet exerts a protective influence against this disease. 38 Therefore, not everyone infected with pathogenic strains is expected to develop this condition.…”

Plasma and dietary carotenoid, retinol and tocopherol levels and the risk of gastric adenocarcinomas in the European prospective investigation into cancer and nutrition

“…Several case -control studies have shown strong inverse associations between GC risk and higher consumption of some of these nutrients (Buiatti et al, 1990(Buiatti et al, , 1991Gonzalez et al, 1994;Hansson et al, 1994;Ekstrom et al, 2000). Results from prospective dietary studies are conflicting and show either a strong protection (Zheng et al, 1995) or no clear inverse associations between the dietary intake of carotenoids and GC risk (Ocke et al, 1995;Botterweck et al, 2000b).…”

Gastric cancer among American Indians and Alaska Natives in the United States, 1999-2004

“…Refrigeration may have played a role in reducing gastric cancer rates over the last 60 years by decreasing reliance on food-preservation methods such as salt curing, pickling, and meat smoking (the latter 2 are sources of carcinogenic N-nitroso compounds). 64,65 Cigarette smoking also has been associated with an increased risk of gastric cancer; however, the absence of control for confounders such as H. pylori infection and fresh produce consumption have hindered the interpretation of many studies. [66][67][68] Obesity may be an important risk factor for gastric cancer of the cardia.…”