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Cited by 136Nutritional Studies and DietHelicobacter pylori-related gastroenterology studiesGastric Cancer Management and Outcomes

Dietary factors and the risk of gastric cancer in Mexico city

Ward, M. H., Lopez-Carrillo, L.·1999·American Journal of Epidemiology
DOI 10.1093/oxfordjournals.aje.a009736
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Abstract

Dietary factors play an important role in gastric cancer risk but have not been investigated extensively in Mexico. The authors conducted a population-based case-control study of gastric cancer in the Mexico City, Mexico, metropolitan area in 1989-1990. A total of 220 patients with histologically confirmed gastric adenocarcinomas were interviewed. Controls were an age-stratified random sample of residents of the Mexico City metropolitan area. The dietary questionnaire was a 70-item semiquantitative food frequency adapted for the Mexican diet. Odds ratios were calculated for quartiles of consumption of food groups and were adjusted for age, gender, calories, chili pepper intake, cigarette smoking, socioeconomic status, added salt, and history of peptic ulcer disease. There was approximately a threefold increased risk of gastric cancer for frequent consumption (highest quartile) of both fresh meat (odds ratio (OR) = 3.1) and processed meat (OR = 3.2). Odds ratios were also significantly elevated for frequent consumption of dairy products (OR = 2.7) and fish (OR = 2.2). The authors observed a decreasing gradient of risk with increasing frequency of vegetable consumption due to a significant inverse trend for the yellow and orange vegetables. High intake of citrus fruits showed a slight inverse association. Consumption of salty snacks more than twice per month was associated with an 80 percent increased risk, and there was a significant positive trend. These findings are consistent with many studies around the world that indicate important roles for salt, processed meats, and vegetable consumption in gastric cancer risk.

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  • The chemistry of nitrite in the stomach might partly explain why patients with achlorhydria and non-vegetarians eating large amounts of cured meats are at risk of developing gastric cancer.

    “This might partly explain why patients with achlorhydria and non-vegetarians eating large amounts of cured meats are at risk of developing gastric cancer [137,138,139,140,141,142].”

    From NO-Rich Diet for Lifestyle-Related Diseases (2015) · cites this paper as [138]

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Authors
Ward, M. H., & Lopez-Carrillo, L.
Affiliations
National Cancer Institute (US)
ORCID
Ward, M. H.
Venue
American Journal of Epidemiology
Publisher
Oxford University Press (OUP)
Published
1999-05-15
Volume
149
Issue
10
Pages
925-932
ISSN
  • 0002-9262 (ISSN-L)
  • 1476-6256
DOI
10.1093/oxfordjournals.aje.a009736
OpenAlex
W2112167076
Cited by
136
References
30
Citations by year
2026: 2 · 2023: 1 · 2022: 3 · 2021: 5 · 2020: 5 · 2019: 7 · 2018: 6 · 2017: 2 · 2016: 3 · 2015: 2 · 2014: 8 · 2013: 7 · 2012: 6
FWCI
7.51
Type
journal article
Language
en
Open access
closed
Locations
  • American Journal of Epidemiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
Fundación Mexicana para la Salud
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Surgery › Helicobacter pylori-related gastroenterology studies
  • Health Sciences › Medicine › Pulmonary and Respiratory Medicine › Gastric Cancer Management and Outcomes
Keywords
gastric cancer, dietary risk factors, processed meat, dairy products, fish consumption, vegetable consumption, citrus fruit, salt intake, salty snacks, Mexico City
MeSH terms
Adenocarcinoma, Diet, Female, Humans, Male, Meat, Mexico, Risk Factors, Stomach Neoplasms, Confidence Intervals, Odds Ratio, Case-Control Studies

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