Neda Lotfollahi - Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran.
Nina Jamali - MSc of Nutrition, Department of Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
Parvin Ayremlou - MSc of Epidemiology, Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran
Rasoul Zarrin - PhD Assistant Professor of Nutrition,Department of Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran

Background and Aim: Gastric cancers are the fourth prevalent malignancy and the second cause of cancer mortality all over the world. Socio-economic and nutritional factors have been the main focus of research so far. The protective effect of consuming egg has been reported in some cancer sites. Egg-yolk functions as an inhibitor of cancer cell growth, since it contains phosvitin considered a strong metal binder. The aim of this study was to evaluate the relationship between egg intake and risk of gastric cancer.Methods: 166 patients with gastric cancer (confirmed by a pathologist) and 332 healthy individuals aged between 45-60 from both sexes referred to Imam Khomeini Educational Hospital in Urmia city were recruited in the study. Their intake of egg over the last twelve months was elicited from a validated FFQ. The association of egg intake and risk of gastric cancer was analyzed using logistic regression by SPSS software version 20.Results: the results showed that mean daily intake of egg in control group was significantly higher in comparison to case group (14.4±13.72 g in cases and 21.13±21.38 g in controls) (P<0.05). Moreover, odds ratio in 2th, 3th and 4th quartile to compare the first quartile were 0.9, 0.54 and 0.54, respectively (P=0.25).Conclusion: In a healthy diet, moderate egg consumption may have a protective effect against Gastric Cancer.

Gastric cancer; egg