Department of Biology. College of Science. University of Bahrain.
Department of Nutrition and Food Technology. Faculty of Agriculture. University of Jordan.
Nutr Hosp. 2024 Feb 15;41(1):163-174. doi: 10.20960/nh.04547.
Objective: several dietary and non-dietary factors and genetic predisposition may play an important role in gastric carcinogenesis. The findings about associations between micronutrients and gastric cancer (GC) is still inconsistent. This study aimed to investigate the effect of dietary micronutrients on gastric cancer risk. Methods: a case-control study comprised of 173 GC (107 males: 66 females) patients and 313 (190 males: 123 females) population-based controls matched for age, occupation, and marital status. Demographics, medical history, physical activity, and nutrient intake information were collected using reliable interview-based questionnaires. Information on dietary micronutrient intake was collected from the participants using a validated food frequency questionnaire (FFQ). Multinomial logistic regression was used to calculate Odds ratios (ORs) and their corresponding 95 % confidence intervals (CIs) and evaluate associations between dietary micronutrients and GC risk. Results: GC was inversely associated with the consumption of vitamin A, beta-carotene, vitamins D, E, K, B2, B3, B6, B12, and C, folate, chromium, iodine, and selenium. Additionally, a protective effect was observed for consumption of calcium, copper, iron, magnesium, phosphate, sodium, and zinc. In almost all the micronutrients, the second tertile showed a more pronounced reduction in GC risk as compared to the first tertile. Conclusions: our data support favorable effects of dietary consumption of some vitamins and minerals against GC risk.
一些饮食和非饮食因素以及遗传易感性可能在胃癌发生中起重要作用。关于微量营养素与胃癌（GC）之间的关联的研究结果仍然不一致。本研究旨在调查饮食中微量营养素对胃癌风险的影响。
本病例对照研究包括 173 名 GC（男性 107 名，女性 66 名）患者和 313 名（男性 190 名，女性 123 名）基于人群的对照组，匹配年龄、职业和婚姻状况。使用可靠的基于访谈的问卷收集人口统计学、病史、身体活动和营养素摄入信息。通过验证的食物频率问卷（FFQ）从参与者那里收集有关饮食中微量营养素摄入的信息。使用多项逻辑回归计算优势比（OR）及其相应的 95%置信区间（CI），并评估饮食中微量营养素与 GC 风险之间的关联。
GC 与维生素 A、β-胡萝卜素、维生素 D、E、K、B2、B3、B6、B12 和 C、叶酸、铬、碘和硒的消耗呈负相关。此外，还观察到钙、铜、铁、镁、磷酸盐、钠和锌的消耗具有保护作用。在几乎所有的微量营养素中，与第一三分位相比，第二三分位显示出对 GC 风险的降低更为明显。
我们的数据支持饮食中摄入某些维生素和矿物质对降低 GC 风险的有益作用。
