Risk factors for stomach cancer: a systematic review and meta-analysis

Abstract

OBJECTIVES: This report provides information on 14 behavioral and nutritional factors that can be addressed in stomach cancer prevention programs.METHODS: PubMed, Web of Science, and Scopus were searched through December 2018. Reference lists were also screened. Observational studies addressing the associations between stomach cancer and behavioral factors were analyzed. Between-study heterogeneity was investigated using the χ<sup>2</sup>, τ<sup>2</sup>, and I<sup>2</sup> statistics. The likelihood of publication bias was explored using the Begg and Egger tests and trim-and-fill analysis. Effect sizes were expressed as odds ratios (ORs) with 95% confidence intervals (CIs) using a random-effects model.RESULTS: Of 52,916 identified studies, 232 (including 33,831,063 participants) were eligible. The OR (95% CI) of factors associated with stomach cancer were as follows: <i>Helicobacter pylori</i> infection, 2.56 (95% CI, 2.18 to 3.00); current smoking, 1.61 (95% CI, 1.49 to 1.75); former smoking 1.43 (95% CI, 1.29 to 1.59); current drinking, 1.19 (95% CI, 1.10 to 1.29); former drinking, 1.73 (95% CI, 1.17 to 2.56); overweight/obesity, 0.89 (95% CI, 0.74 to 1.08); sufficient physical activity, 0.83 (95% CI, 0.68 to 1.02); consumption of fruits ≥3 times/wk, 0.48 (95% CI, 0.37 to 0.63); consumption of vegetables ≥3 times/wk, 0.62 (95% CI, 0.49 to 0.79); eating pickled vegetables, 1.28 (95% CI, 1.09 to 1.51); drinking black tea, 1.00 (95% CI, 0.84 to 1.20); drinking green tea, 0.88 (95% CI, 0.80 to 0.97); drinking coffee, 0.99 (95% CI, 0.88 to 1.11); eating fish ≥1 time/wk 0.79 (95% CI, 0.61 to 1.03); eating red meat ≥4 times/wk 1.31 (95% CI, 0.87 to 1.96), and high salt intake 3.78 (95% CI, 1.74 to 5.44) and 1.34 (95% CI, 0.88 to 2.03), based on two different studies.CONCLUSIONS: This meta-analysis provided a clear picture of the behavioral and nutritional factors associated with the development of stomach cancer. These results may be utilized for ranking and prioritizing preventable risk factors to implement effective prevention programs.

Anti-Cancer Effects of Green Tea Epigallocatchin-3-Gallate and Coffee Chlorogenic Acid

“…For example, in a population-based prospective cohort study in which 13,957 men and 16,374 women participated, the multiple-adjusted colon cancer RR (0.78, CI = 0.49–1.22) of men consuming ≥4 times of green tea daily was lower than that of the <1 time consumers, although no significant associations between green tea consumption and colorectal cancer (CRC) risk were found in men and women [ 18 ]. However, the same search revealed that 3 studies for cervical, liver and stomach cancers did not show significant risk reduction by green tea consumption [ 23 , 24 , 25 ]. Thus, human studies found health benefits of green tea consumption in many cases, but it is also true that there are several conflicting results probably due to incomplete elimination of confounding factors.…”

Gastric carcinoma: Insights into risk factors, methods of diagnosis, possible lines of management, and the role of primary care

“…Dietary factors may play an important role in the pathogenesis of gastric carcinoma. [ 16 ] Low intake of fresh fruits and vegetables, high-salt diet, poorly preserved food, excess alcohol intake, and obesity may be associated with an increased risk of gastric carcinoma. [ 17 ] Recent studies tried to verify the possible ameliorative effect of fresh fruits and vegetables rich in beta carotenes, vitamin C, vitamin D, and tocopherols on gastric carcinogenesis.…”

“…[ 11 ] Besides, the risk of developing gastric carcinoma may be up to 2–3 folds in patients with a positive family history of gastric carcinoma compared to persons with negative family history for this type of cancer. [ 16 ]…”

Alterations in Gastric Microbial Communities are Associated with Risk of Gastric Cancer in a Korean Population: A Case-Control Study

“…In 2017, according to the Korea Central Cancer Registry (KCCR), the ageadjusted incidence rate of GC was 32.0 per 100,000 in the overall population, 46.4 per 100,000 in men, and 19.6 per 100,000 in women [3]. Various epidemiological studies have demonstrated that smoking [4][5][6][7], alcohol consumption [4,5,8], obesity and physical inactivity [4,5,9], family history of GC [10][11][12][13][14] and numerous dietary factors such as foods preserved with salts, pickled vegetables, low fruits and vegetables consumption, low dietary vitamin C and carotenoid intake, high salt consumption, high processed meat consumption, high salt intake [4,5,15,16] are associated with the increased risk of GC.…”