Food And Nutrient Intake And Risk Of Gastric Cancer In Iran
Fatemeh TOORANG, tehran university of medical science, Iran
ZENDEHDEL K. 1
, SASANFAR B. 1Cancer Research Center, Cancer Institute of Iran, Tehran University of Medical Science, Tehran, Islamic republic of Iran
, NARMCHESHM S. 2
1 Cancer Research Center, Cancer Institute of Iran, Tehran University of Medical Science, Tehran, Islamic republic of Iran
2 Schools of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Gastric cancer (GC) is the second cause of cancer death worldwide. GC is the most common cancer among Iranian men. Unfortunately, there is no consensus about GC screening and the patients are usually diagnosed in advance stage and experience poor prognosis. Although dietary factors are considered as a main risk factor for gastric cancer, most of the results are based on studies in high income countries. We conducted a case-control study an examined food and nutrient intakes as a risk factor for gastric cancer in the Cancer Institute of Iran. We recruited 226 GC patients (58 women and 178 men) and, 245 controls (93 women and 152 men) who were matched for age, gender, and area of residence. A questionnaire has been completed by face to face interview and food intake was assessed by a phone interview, based on diet history questionnaire. Associations between nutrient and food intake and risk of cancer were estimated by logistic regression. We found that using trans-fatty acids (OR=1.5) and milk (OR=1.3) intakes were positively associated with the risk of gastric cancer. In contrast, we found inverse association between GC and consumption of riboflavin (OR=0.08), thiamin (OR=0.23) and zinc (OR=0.3). In conclusion, dietary factors play important role in the risk of GC in Iran. Primary prevention and healthy lifestyle and dietary habit would decrease the incidence of GC.