Farhad Vahid1, Sayed Hossein Davoodi2,3. 1. Department of Nutritional Sciences, School of Health, Arak University of Medical Sciences, Arak, Iran. 2. Faculty of Nutrition Sciences and Food Technology, Department of Nutritional Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 3. Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abstract
CONTEXT: Since treatment options for GC are limited, the best and most effective way is to try to reduce the incidences and understanding prevention strategies. OBJECTIVE: The success in prevention strategies depends on understanding etiologic mechanisms. Our goal is to identify the major nutritional risk factors for GC, and we will examine the controversial evidence. DATA SOURCES: We used Pub Med, Google Scholar, Scopus, Science Direct, Elsevier, Springer, and MEDLINE databases for extracting articles. DATA EXTRACTION: Human studies published in English from 1997to2018 were included. Two reviewers other than authors initially assessed abstract of 742 papers and 248papers were selected for future assessments. After full review and consideration of the inclusion and exclusion criteria, we used 85 articles. RESULTS: Dietary salt is a strong independent risk for GC whereas alcohol is most likely a risk only in the presence of heavy alcohol consumption. Red meat and high-fat diet increase the risk of developing GC but fresh fruits, vegetables and certain micronutrients like selenium and vitamin C are protective. CONCLUSION: Some nutrients such as selenium, vitamin C, folate, iron, and zinc are involved in the etiology of GC. On the other hand; salt, fats, alcohol, red meat, and pepper were reported to be risk factors for GC. Since the GC is a heterogeneous malignancy and multiple factors are involved in its genesis.
CONTEXT: Since treatment options for GC are limited, the best and most effective way is to try to reduce the incidences and understanding prevention strategies. OBJECTIVE: The success in prevention strategies depends on understanding etiologic mechanisms. Our goal is to identify the major nutritional risk factors for GC, and we will examine the controversial evidence. DATA SOURCES: We used Pub Med, Google Scholar, Scopus, Science Direct, Elsevier, Springer, and MEDLINE databases for extracting articles. DATA EXTRACTION: Human studies published in English from 1997to2018 were included. Two reviewers other than authors initially assessed abstract of 742 papers and 248papers were selected for future assessments. After full review and consideration of the inclusion and exclusion criteria, we used 85 articles. RESULTS: Dietary salt is a strong independent risk for GC whereas alcohol is most likely a risk only in the presence of heavy alcohol consumption. Red meat and high-fat diet increase the risk of developing GC but fresh fruits, vegetables and certain micronutrients like selenium and vitamin C are protective. CONCLUSION: Some nutrients such as selenium, vitamin C, folate, iron, and zinc are involved in the etiology of GC. On the other hand; salt, fats, alcohol, red meat, and pepper were reported to be risk factors for GC. Since the GC is a heterogeneous malignancy and multiple factors are involved in its genesis.
Authors: Giulia Collatuzzo; Federica Teglia; Claudio Pelucchi; Eva Negri; Charles S Rabkin; Linda M Liao; Rashmi Sinha; Lizbeth López-Carrillo; Nuno Lunet; Samantha Morais; Nuria Aragonés; Victor Moreno; Jesus Vioque; Manoli Garcia de la Hera; Mary H Ward; Reza Malekzadeh; Mohammadreza Pakseresht; Raúl Ulises Hernández-Ramírez; Malaquias López-Cervantes; Rossella Bonzi; Michela Dalmartello; Shoichiro Tsugane; Akihisa Hidaka; M Constanza Camargo; Maria Paula Curado; Zuo-Feng Zhang; Nadia Zubair; Carlo La Vecchia; Shailja Shah; Paolo Boffetta Journal: Nutrients Date: 2022-06-20 Impact factor: 6.706