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Cancer Epidemiology, Biomarkers & Prevention : a Publication of the American Association for Cancer Research, Cosponsored by the American Society of Preventive Oncology
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Dietary iron intake shows a U-shaped association with gastric cancer risk. Both low and high iron consumption were linked to increased cancer risk in a Vietnamese study.

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Area of Science:

  • Nutritional Epidemiology
  • Gastroenterology
  • Oncology

Background:

  • Dietary iron is essential, but its link to gastric cancer risk remains unclear.
  • Previous studies yielded inconclusive results on the dietary iron-gastric cancer association.
  • This study investigated the relationship in a Vietnamese population.

Purpose of the Study:

  • To determine the association between dietary iron intake and gastric cancer risk.
  • To analyze this association in a case-control study in Vietnam.
  • To inform potential dietary interventions for gastric cancer prevention.

Main Methods:

  • A case-control study involving 1,182 gastric cancer cases and 2,965 controls.
  • Dietary information, including iron intake, was collected using a validated food frequency questionnaire.
  • Unconditional regression models were used to calculate odds ratios (OR) and 95% confidence intervals (95% CI), adjusting for confounders.

Main Results:

  • A significant U-shaped association was observed between dietary iron intake and gastric cancer risk.
  • Lowest and highest intake categories showed increased risk compared to the reference group (ORs ranging from 1.64 to 2.00).
  • This U-shaped pattern persisted across sexes, iron types (heme/non-heme), non-cardia gastric cancer, and specific subgroups like those with lower BMI and never smokers.

Conclusions:

  • Dietary iron intake exhibits a U-shaped relationship with gastric cancer risk.
  • Findings suggest that both insufficient and excessive iron consumption may elevate risk.
  • Results support the development of targeted dietary interventions for specific populations and settings to mitigate gastric cancer risk.