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Article: Diet and gastric cancer

TitleDiet and gastric cancer
Authors
KeywordsChemoprevention
Diet
Gastric cancer
Intervention
Nutrition
Salt
Issue Date1999
Citation
Gi Cancer, 1999, v. 3 n. 1, p. 1-10 How to Cite?
AbstractGastric cancer is the second most common fatal malignancy in the world. The incidence and mortality is slowly decreasing, mostly in developed countries. Food and nutritional factors play a major role in gastric carcinogenesis. There is good evidence to suggest that high salt intake or salted food increase the risk of gastric cancer. N-nitroso compounds from dietary sources such as preserved, smoked and salted food were frequently thought to be associated with gastric cancer, but there is lack of sufficient evidence. There are various food items that can reduce the risk of gastric cancer. Fruits and vegetables showed the most consistent results of inverse association with gastric cancer. Vitamin C also has a strong evidence to support its protective role. Other micronutrients and minerals more frequently discussed are β-carotene, selenium and α-tocopherol but their role is still not clear. Tea drinking, especially green tea, possibly has protective effect against gastric cancer. There is strong evidence that refrigeration protects against stomach cancer, probably by facilitating year-round consumption of vegetables and fruits and reducing the need for salt as a preservative. Several intervention studies where the primary end point was not stomach cancer did not support the role of micronutrient and mineral supplement in prevention of gastric cancer. Other large scale intervention studies specific for gastric cancer are underway.
Persistent Identifierhttp://hdl.handle.net/10722/78713
ISSN
1998 Impact Factor: 0.513
2004 SCImago Journal Rankings: 0.109

 

DC FieldValueLanguage
dc.contributor.authorWong, BCYen_HK
dc.contributor.authorLam, SKen_HK
dc.date.accessioned2010-09-06T07:45:55Z-
dc.date.available2010-09-06T07:45:55Z-
dc.date.issued1999en_HK
dc.identifier.citationGi Cancer, 1999, v. 3 n. 1, p. 1-10en_HK
dc.identifier.issn1064-9700en_HK
dc.identifier.urihttp://hdl.handle.net/10722/78713-
dc.description.abstractGastric cancer is the second most common fatal malignancy in the world. The incidence and mortality is slowly decreasing, mostly in developed countries. Food and nutritional factors play a major role in gastric carcinogenesis. There is good evidence to suggest that high salt intake or salted food increase the risk of gastric cancer. N-nitroso compounds from dietary sources such as preserved, smoked and salted food were frequently thought to be associated with gastric cancer, but there is lack of sufficient evidence. There are various food items that can reduce the risk of gastric cancer. Fruits and vegetables showed the most consistent results of inverse association with gastric cancer. Vitamin C also has a strong evidence to support its protective role. Other micronutrients and minerals more frequently discussed are β-carotene, selenium and α-tocopherol but their role is still not clear. Tea drinking, especially green tea, possibly has protective effect against gastric cancer. There is strong evidence that refrigeration protects against stomach cancer, probably by facilitating year-round consumption of vegetables and fruits and reducing the need for salt as a preservative. Several intervention studies where the primary end point was not stomach cancer did not support the role of micronutrient and mineral supplement in prevention of gastric cancer. Other large scale intervention studies specific for gastric cancer are underway.en_HK
dc.languageengen_HK
dc.relation.ispartofGI Canceren_HK
dc.subjectChemopreventionen_HK
dc.subjectDieten_HK
dc.subjectGastric canceren_HK
dc.subjectInterventionen_HK
dc.subjectNutritionen_HK
dc.subjectSalten_HK
dc.titleDiet and gastric canceren_HK
dc.typeArticleen_HK
dc.identifier.emailWong, BCY:bcywong@hku.hken_HK
dc.identifier.authorityWong, BCY=rp00429en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0033066098en_HK
dc.identifier.hkuros50508en_HK
dc.identifier.volume3en_HK
dc.identifier.issue1en_HK
dc.identifier.spage1en_HK
dc.identifier.epage10en_HK
dc.publisher.placeSwitzerlanden_HK
dc.identifier.scopusauthoridWong, BCY=7402023340en_HK
dc.identifier.scopusauthoridLam, SK=7402279473en_HK

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