Dados do Trabalho

Título

FOOD CONSUMPTION AND RISK FOR GASTRIC ADENOCARCINOMA IN A SAMPLE FROM NORTHERN BRAZIL.

Introdução

The relationship between lifestyle, dietary factors and risk of gastric cancer has been widely investigated. Canned or salted foods, red or salted and smoked meat, high consumption of rice, spicy foods, excessive consumption of fried foods, foods prepared at high temperature, intake of soda and dry salted fish emerged as factors risk of dieters designed for this neoplasm.

Objetivo

The aim of the study was to analyze the relationship between food consumption and susceptibility to gastric carcinoma in a sample from the state of Pará.

Método

A prospective case-control study was carried out with patients diagnosed with gastric adenocarcinoma (GC) undergoing treatment at the João de Barros Barreto University Hospital (HUJBB). 60 patients diagnosed with gastric adenocarcinoma and 60 cancer-free control subjects (GS), matched according to gender and age, were investigated. Food consumption was assessed using a semi-quantitative food frequency questionnaire.

Resultado

The male gender was found more frequently (60%), the CG group had a mean age of 59.95 years (±11.85 years) and GS 59.73 years (±11.76 years)
In the assessment of food consumption, it was found that the daily intake of cassava flour above 360.0 g/day increases the risk by 13.0 times (OR=13.0; 95%CI=2.35-71.83 ; p<0.05). It was also evidenced that the consumption of processed and sausage meat in quantities above 30.8 g/day increases the chance of gastric cancer by 5.43 times (OR=4.88; 95%CI=1.65-14, 47; p<0.05), while consumption increases by (OR=5.43; 95%CI=1.79-16.39; p<0.05).
In the consumption of preserved in salt, proportions above 25.8 g/day increase by 21.21 times the chance (OR=21.21; 95%CI=5.49-81.94; p<0.05).
For the consumption of soft drinks, the maximum consumption category (above 240 ml/day) increases the risk by 4.14 times (OR=4.14; 95%CI=1.28-13.31). The consumption of ultra-processed foods above 40.9 g/day one increased the risk of developing gastric neoplasia by 14.05 times (OR=14.05; 95%CI=3.77-52.34; p<0.05) . Conversely, the consumption of processed and sausage meat in quantities between 9.5 to 30.7 g/day increases the chance of gastric cancer by 4.88 times (OR=4.88; 95%CI=1.65-14.47 p<0.05).

Conclusão

The findings of this study suggest that the consumption of processed foods, spoken in salt and refined are associated with an increased risk of gastric carcinoma in the population sample from the northern region of Brazil, providing a basis for building strategies aimed at preventing this cancer in the population.

Palavras-chave

food consumption, gastric adenocarcinoma, lifestyle

Área

Oncologia - Nutrição em oncologia clínica