The role of diet and other environmental factors in the causation of gastric cancer in Iran—A population based study

Abstract

Despite a declining trend in the incidence of gastric cancer (GC), it is still a major global public health concern of the 21st century. The rates of GC reported from Ardabil Province, Iran, are among the highest in the world. To investigate risk factors for GC in Ardabil, we undertook a population-based case-control study. The study aimed to recruit all Ardabil residents newly diagnosed with GC in the time period of 2004-2005, and 2 controls per case. Participants were interviewed using a structured questionnaire. Ten milliliters of blood was collected for blood grouping and investigating the presence of IgG antibodies against Helicobacter pylori. During the study period, 217 people with GC and 394 controls were recruited. In multivariate analysis, diet and Helicobacter pylori infection (OR 5 2.41; 95% CI: 1.35-4.32) were found to be the factors that were most strongly related to GC. High intake of Allium vegetables (OR 5 0.35) and fruit, especially citrus fruit (OR 5 0.31) and consumption of fresh fish (OR 5 0.37) were significantly protective. On the other hand, consumption of red meat (OR 5 3.40) and dairy products (OR 5 2.28) were positively associated with the risk of GC. People who had a preference for higher salt intake (OR 5 3.10) and drinking strong and hot tea (OR 5 2.64 and 2.85, respectively) were at higher risk. In conclusion, Helicobacter pylori infection as measured by serum IgG as well as the consumption of red meat and dairy products increases the risk of GC in Ardabil, while the intake of fresh fruit and fresh fish decrease the risk. ' 2009 UICC

A Study of Food Consumption Patterns in Patients with Gastric Cancer in Mazandaran

“…The present study is similar to the studies by Zhu et al, which indicated that red meat is an independent risk factor for gastric cancer (Zhu et al, 2013). According to the study of Pourfarzi et al and Wu et al, fish consumption was associated with reduction in the risk of gastric cancer (Pourfarzi, Whelan, Kaldor, & Malekzadeh, 2009;Wu et al, 2011). In this study, salt consumption in the case group was more than control group, but the difference was not statistically significant.…”

Evaluation of Dietary and Life-Style Habits of Patients with Gastric Cancer: A Case-Control Study in Turkey

“…In a case-control study, foods consumed at very hot temperature were associated with the development of gastric cancer (La Vecchia et al, 1990). In a study performed in Iran, drinking very hot tea was specifically shown to increase the risk of gastric cancer by 2.85 fold (Pourfarzi et al, 2009).…”

“…Many studies have shown that vegetables and fruits which are rich sources of bioactive compounds like vitamin C, beta-carotene and other carotenes play a protective role against gastric cancer (Powell & McConkey, 1990;Ramon et al, 1993;McCullough et al, 2001;Pourfarzi et al, 2009;Bae et al, 2008). In our study, although there was no statistically significant relationship, frequent consumption (≥1 time/day) of green vegetables, onion and garlic (ORs = 0.569, 0.092, 0.795 and p for trend = 0.292, 0.234, 0.168, respectively) were found to decrease the risk of gastric cancer.…”

Trend Analysis of Gastric Cancer Incidence in Iran and Its Six Geographical Areas During 2000-2005

“…However, decrease in incidence of gastric cancer in Eastern Asian countries like Korea, Japan, Latin America such as Colombia, Central Europe (Fuchs, 1995) and Asian developing countries (Moore et al, 2010) is very slow. In spite of the global decline in gastric cancer in recent decades, it is still remained as a major public health problem in 21 countries in the world (Pourfarzi et al, 2009) and in some countries such as; Denmark in Northern Europe (Botterweck et al, 2000), Italy (Brunetti et al, 2009), Oman (Nooyi and Lawati, 2011) and China (He et al, 2008), where there is an increase in the incidence of this cancer.…”