Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case–Control Studies

Zhang, Ting; Song, Sang Shin; Liu, Meiling; Park, Sunmin

doi:10.3390/nu15132982

Cited by 7 publications

(3 citation statements)

References 38 publications

(108 reference statements)

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“…Further studies have confirmed that it has no impact on the development of gastric, colorectal, hepatic, or pancreatic cancer [98,111]. However, the latest meta-analysis performed by Zhang et al [112] showed consumption of foods rich in ACR increases the risk of gastric cancer both in Asian and non-Asian populations. However, these studies have some limitations.…”

Section: Potential Carcinogenic Effectmentioning

confidence: 99%

Dietary Exposure to Acrylamide Has Negative Effects on the Gastrointestinal Tract: A Review

Palus

2024

Nutrients

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Changing eating habits and an increase in consumption of thermally processed products have increased the risk of the harmful impact of chemical substances in food on consumer health. A 2002 report by the Swedish National Food Administration and scientists at Stockholm University on the formation of acrylamide in food products during frying, baking and grilling contributed to an increase in scientific interest in the subject. Acrylamide is a product of Maillard’s reaction, which is a non-enzymatic chemical reaction between reducing sugars and amino acids that takes place during thermal processing. The research conducted over the past 20 years has shown that consumption of acrylamide-containing products leads to disorders in human and animal organisms. The gastrointestinal tract is a complex regulatory system that determines the transport, grinding, and mixing of food, secretion of digestive juices, blood flow, growth and differentiation of tissues, and their protection. As the main route of acrylamide absorption from food, it is directly exposed to the harmful effects of acrylamide and its metabolite—glycidamide. Despite numerous studies on the effect of acrylamide on the digestive tract, no comprehensive analysis of the impact of this compound on the morphology, innervation, and secretory functions of the digestive system has been made so far. Acrylamide present in food products modifies the intestine morphology and the activity of intestinal enzymes, disrupts enteric nervous system function, affects the gut microbiome, and increases apoptosis, leading to gastrointestinal tract dysfunction. It has also been demonstrated that it interacts with other substances in food in the intestines, which increases its toxicity. This paper summarises the current knowledge of the impact of acrylamide on the gastrointestinal tract, including the enteric nervous system, and refers to strategies aimed at reducing its toxic effect.

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Section: Potential Carcinogenic Effectmentioning

confidence: 99%

Dietary Exposure to Acrylamide Has Negative Effects on the Gastrointestinal Tract: A Review

Palus

2024

Nutrients

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“…It even appears that fried foods are etiopathogenetically associated with GC. In a meta-analysis of 18 studies, Zhang et al [ 33 ] compared the effects of fried food intake in GC patients ( n = 5739) and healthy adults ( n = 70933). They found a significant positive association between GC risk and fried food intake in both non-East Asians and East Asians[ 33 ].…”

Section: Etiopathogenesismentioning

confidence: 99%

Immunotherapy of gastric cancer: Present status and future perspectives

Triantafillidis,

Konstadoulakis,

Papalois

2024

World J Gastroenterol

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In this editorial, we comment on the article entitled “Advances and key focus areas in gastric cancer immunotherapy: A comprehensive scientometric and clinical trial review (1999-2023),” which was published in the recent issue of the World Journal of Gastroenterology . We focused on the results of the authors’ bibliometric analysis concerning gastric cancer immunotherapy, which they analyzed in depth by compiling the relevant publications of the last 20 years. Before that, we briefly describe the most recent data concerning the epidemiological parameters of gastric cancer (GC) in different countries, attempting to give an interpretation based on the etiological factors involved in the etiopathogenesis of the neoplasm. We then briefly discuss the conservative treatment (chemotherapy) of the various forms of this malignant neoplasm. We describe the treatment of resectable tumors, locally advanced neoplasms, and unresectable (advanced) cases. Special attention is given to modern therapeutic approaches with emphasis on immunotherapy, which seems to be the future of GC treatment, especially in combination with chemotherapy. There is also a thorough analysis of the results of the study under review in terms of the number of scientific publications, the countries in which the studies were conducted, the authors, and the scientific centers of origin, as well as the clinical studies in progress. Finally, an attempt is made to draw some con-clusions and to point out possible future directions.

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“…However, studies have shown that fried foods can do more harm than good to human health, due to high calories(Pan et al 2021). Fried foods can be an important contributor to many diseases, such as obesity, high blood pressure, cardiovascular and cerebrovascular disease, and cancer(Pilar et 2012;Zhang et al 2023;Miller-Kasprzak et al 2022). Furthermore, aldehydes in the food form carcinogenic substances of group I under high temperature conditions, which are harmful to human body(Schouten et al 2023).…”

mentioning

confidence: 99%

Cloning and expression of acetaldehyde dehydrogenase from archaea and its application in acrylamide elimination from fried foods

Xue,

Chen,

et al. 2024

Preprint

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High-temperature frying is a common food processing method, and fried foods are favored by consumers due to its unique flavor and good taste. However, the degradation of unsaturated fatty acids in fats and oils during high-temperature processing results in the production of toxic lipid hydroperoxides (LOPs), saturated and unsaturated aldehydes, as well as acrylamides, which have been classified as group I carcinogens by the International Agency for Research on Cancer (IARC). In this study, high-temperature acetaldehyde dehydrogenase (SufALDH) of marine thermophilic archaeon Sulfolobus tokodaii 7 cloned and expressed. The optimal temperature was 88℃ and the optimal pH was 8.0. The SufALDH enzyme was further used for the pretreatment of fried food, which led to significant reduction in the aldehyde content of the fried food. In SufALDH-treated French fries, fried chicken and fried fish, aldehyde content reduced by 60%, 52% and 33%, respectively, while 40% reduction in acrylamide was observed in the French fries treated with SufALDH. Molecular docking indicated seven key amino acid residues between SufALDH and substrate acetaldehyde, acrolein, acrylamide and isopropyl alcohol, and they will be mutated to improve the SufALDH characteristics for it further application in food industries.

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Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case–Control Studies

Cited by 7 publications

References 38 publications

Dietary Exposure to Acrylamide Has Negative Effects on the Gastrointestinal Tract: A Review

Dietary Exposure to Acrylamide Has Negative Effects on the Gastrointestinal Tract: A Review

Immunotherapy of gastric cancer: Present status and future perspectives

Cloning and expression of acetaldehyde dehydrogenase from archaea and its application in acrylamide elimination from fried foods

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