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Several factors can increase the risk of cancer in an individual. About 50% of cancer cases can be prevented by adopting a healthy lifestyle, regular exercise, eating healthy, and following a modest cancer prevention diet. Epidemiological studies have consistently shown that populations with vegetable and fruit-rich diets have reduced the incidence of cancer. On the other hand, populations who have a diet rich in animal fat, red meat, junk food, or high calories are predisposed to cancer.
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Dietary Lycopene Intake and Gastric Cancer Risk: Findings from a Case-Control Study.

Ngoan Tran Le1,2, Yen Thi-Hai Pham3,4, Linh Thuy Le5

  • 1Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam.

Nutrients
|April 14, 2026
PubMed
Summary
This summary is machine-generated.

Higher lycopene intake, found in fruits and vegetables, is associated with a reduced risk of gastric cancer in the Vietnamese population. This dietary factor shows promise for gastric cancer prevention strategies, especially in low-resource settings.

Keywords:
Vietnamcase-control studydietary lycopenegastric cancerrisk

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Genome-Wide Analysis of DNA Methylation in Gastrointestinal Cancer
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Area of Science:

  • Nutritional Epidemiology
  • Carotenoid Research
  • Gastroenterology

Background:

  • Lycopene, a carotenoid pigment in red fruits/vegetables, possesses anti-inflammatory, anticarcinogenic, and cardioprotective properties.
  • Limited evidence exists on lycopene intake and gastric cancer risk specifically within Asian populations.
  • This study investigates the association between lycopene consumption and gastric cancer incidence in Vietnam.

Purpose of the Study:

  • To evaluate the association between dietary lycopene intake and the risk of developing gastric cancer.
  • To assess dose-response relationships and identify potential subgroup variations in this association.
  • To inform public health strategies for gastric cancer prevention in resource-limited countries.

Main Methods:

  • A hospital-based case-control study involving 1182 gastric cancer cases and 2995 controls in Vietnam.
  • Dietary lycopene intake was quantified using a validated, semi-quantitative food frequency questionnaire.
  • Unconditional logistic regression models were employed to calculate adjusted odds ratios (ORs) and 95% confidence intervals (CIs).

Main Results:

  • A significant inverse dose-response association was observed between lycopene intake and gastric cancer risk (OR per SD increment = 0.88; P-trend = 0.002).
  • Individuals in the highest quintile of lycopene intake showed a reduced risk compared to the lowest quintile (OR = 0.62; 95% CI: 0.50-0.78).
  • Inverse associations were noted in specific subgroups: females, ever alcohol drinkers, H. pylori negative individuals, those without type 2 diabetes, and blood group B.

Conclusions:

  • Higher dietary lycopene intake is linked to a decreased risk of gastric cancer in the Vietnamese population, irrespective of BMI or smoking status.
  • These findings support the integration of lycopene-rich foods into dietary patterns for gastric cancer prevention.
  • The results have significant implications for developing cost-effective gastric cancer control programs in low- and middle-income countries.