Department of Nutritional Sciences, School of Health, Arak University of Medical Sciences, Arak, Iran.
Faculty of Nutrition Sciences and Food Technology, Department of Nutritional Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Nutr Cancer. 2021;73(3):376-390. doi: 10.1080/01635581.2020.1756353. Epub 2020 Apr 27.
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. Our goal is to identify the major nutritional risk factors for GC, and we will examine the controversial evidence.
We used Pub Med, Google Scholar, Scopus, Science Direct, Elsevier, Springer, and MEDLINE databases for extracting articles.
Human studies published in English from 1997to2018 were included. Two reviewers other than authors initially assessed abstract of 742 papers and 248papers were selected for future assessments. After full review and consideration of the inclusion and exclusion criteria, we used 85 articles.
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.
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.
由于 GC 的治疗选择有限，最好和最有效的方法是尝试减少发病率和了解预防策略。
预防策略的成功取决于对病因机制的理解。我们的目标是确定 GC 的主要营养风险因素，并将检查有争议的证据。
我们使用 Pub Med、Google Scholar、Scopus、Science Direct、Elsevier、Springer 和 MEDLINE 数据库提取文章。
纳入了 1997 年至 2018 年发表的英文人类研究。除作者外的两位审稿人最初评估了 742 篇论文的摘要，然后选择了 248 篇论文进行进一步评估。在全面审查并考虑纳入和排除标准后，我们使用了 85 篇文章。
膳食盐是 GC 的一个强烈独立危险因素，而酒精可能只有在大量饮酒的情况下才是危险因素。红肉和高脂肪饮食会增加 GC 的发病风险，但新鲜水果、蔬菜和某些微量营养素，如硒和维生素 C，具有保护作用。
一些营养素，如硒、维生素 C、叶酸、铁和锌，参与了 GC 的发病机制。另一方面，盐、脂肪、酒精、红肉和胡椒被报道为 GC 的危险因素。由于 GC 是一种异质性恶性肿瘤，多种因素参与其发生。
