[A case-control study on diet and gastric cancer]

Area of Science:

• Epidemiology
• Gastroenterology
• Oncology

Background:

• Gastric cancer remains a significant global health concern, particularly in specific regions with high incidence rates.
• Dietary habits and lifestyle factors are increasingly recognized as crucial determinants of gastric cancer risk.

Purpose of the Study:

• To investigate the association between fish sauce consumption, dietary patterns, living habits, and the risk of developing gastric cancer.
• To identify key risk and protective factors contributing to high gastric cancer occurrence in specific populations.

Main Methods:

• A population-based, matched case-control study involving 272 pairs was conducted in Changle and Fuqing Cities.
• Data collection focused on dietary intake (fish sauce, pickled foods, fruits, vegetables, green tea), meal timing, and family history of malignancy.

Main Results:

• Significant risk factors identified include high consumption of fish sauce (OR=2.57), pickled foods, moldy cereals, irregular meal times (OR=5.47), and a family history of malignancy (OR=3.27).
• Protective associations were observed with the consumption of fresh vegetables (OR=1.95), citrus fruits, other fruits, and green tea (OR=1.72).
• Conditional logistic regression analysis confirmed fish sauce, pickled seafood, irregular meals, and family history as key risk factors, accounting for 75.49% of attributable risk.

Conclusions:

• Overconsumption of fish sauce, pickled foods, moldy cereals, irregular meal patterns, and a family history of malignancy are identified as significant local risk factors for gastric cancer.
• Conversely, diets rich in fresh vegetables, fruits, and green tea may offer protective benefits against gastric cancer development.