THE MOST IMPORTANT NUTRITIONAL FACTORS INVOLVED IN THE ETIOLOGY OF GASTRIC CANCER: A SYSTEMATIC REVIEW

Background and Aim: Gastric cancer (GC) is the fourth major malignancy and the second leading cause of death globally. Since treatment options for GC are limited, the best and most effective way is to try to reduce the incidences and understanding prevention strategies. The success in prevention strategies depends on understanding etiologic mechanisms.Methods: Human studies published in English since 1997 to 2017, having nutritional status as one of the predictor variables were included. Abstract of 623 papers were initially assessed by two reviewers other than authors (who worked independently) and 353 papers were selected for future assessments. After full review and consideration of the inclusion and exclusion criteria, we used 121 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. Conflicting results regarding the effects of risk factors in the etiology of this cancer remains unknown. It seems that in relation to nutritional factors associated with GC further comprehensive studies are necessary to corroborate or contradict the results of the present studies.

کلیدواژه ها:

Gastric Cancer ، Diet ، Nutrients ، Nutritional Factors ، Etiology of Gastric Cancer