Nutrition and Gastric Cancer Risk

سال انتشار: 1400
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 178

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شناسه ملی سند علمی:

CANCERMED05_030

تاریخ نمایه سازی: 27 دی 1400

چکیده مقاله:

Introduction: Gastric cancer is a multifactorial disease. The marked geographic variation, time trends and the migratory effect on gastric cancer incidence suggest that environmental or lifestyle factors are major contributors to the etiology of this disease (Crew, ۲۰۰۶). Methods: This review was gathered from original and review studies published in Google scholar, Medline, PubMed and Science direct with key words of gastric cancer, nutrition and between the years of ۲۰۰۰ to ۲۰۲۱. Conclusion: Our results put new emphasis on the role of dietary antioxidants in GC prevention. Based on this, a high intake of antioxidant molecules from diet has been hypothesized to be an appropriate strategy to reduce the damage induced by oxidative and inflammatory stress. Results: Researchers observed the following significant associations: gastric cancer risk was inversely associated with high plasma vitamin C, High intake of dietary fibre, fresh fruits, fish, calcium, selenium, β-carotene, lycopene and lycopene-containing food products, potentially vitamin C, vitamin E and plasma vitamin D, some carotenoids, retinol and α-tocopherol, high intake of cereal fibre and high adhesion to Mediterranean diet.(Carlos A.Gonzalez, ۲۰۱۰_ Chun Liu, ۲۰۰۸_ Serafini,M, ۲۰۱۲). On the other hand Oxidative and inflammatory stress like Helicobacter pylori (Hp) infection, high intake of nitrosamines, alcohol, processed meat products, smoked foods, salt, salted foods, overweight and obesity are associated with increased risk for leading to neoplastic cell transformation and gastric cancer (Chun Liu, ۲۰۰۸_ correa, ۲۰۰۴).

کلیدواژه ها:

gastric cancer ، nutrition ، food ، gastric cancer risk factor

نویسندگان

Leili Sadeghi Amiri

Department of Basic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, I. R. Iran

Fattaneh Vala

Cancer Registry Center, Babol University of Medical Sciences, Babol, I. R. Iran

Ali Barzegar

Department of Basic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, I. R. Iran

Pooyan Mehraban

Department of Basic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, I. R. Iran