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Open Medicine

formerly Central European Journal of Medicine

Editor-in-Chief: Darzynkiewicz, Zbigniew

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Volume 6, Issue 6

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Volume 10 (2015)

Dietary micronutrients and gastric cancer: hospital based study

Konstansa Lazarević / Aleksandar Nagorni
  • Gastroenterology and Hepatology Clinic, Clinical Center Nis, Bulevar Dr Zorana Đinđića 48, 18000, Nis, Serbia
  • School of Medicine, University of Nis, Bulevar Dr Zorana Đinđića 81, 18000, Nis, Serbia
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/ Dragan Bogdanović
  • Public Health Institute Nis, Bulevar Dr Zorana Đinđića 50, 18000, Nis, Serbia
  • State University of Novi Pazar, Vuka Karadžića bb, 36300, Novi Pazar, Serbia
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/ Nataša Rančić
  • Public Health Institute Nis, Bulevar Dr Zorana Đinđića 50, 18000, Nis, Serbia
  • School of Medicine, University of Nis, Bulevar Dr Zorana Đinđića 81, 18000, Nis, Serbia
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/ Ljiljana Stošić / Suzana Milutinović
Published Online: 2011-10-08 | DOI: https://doi.org/10.2478/s11536-011-0079-0

Abstract

The association between micronutrients and gastric cancer is still unclear. The aim of this study is to determine the relationship between dietary intake of micronutrients and risk for gastric cancer. We used data from hospital-based case control study conducted at Clinical Centre Nis (Serbia) from 2005 and 2006. Patients (n=102) with first histologically confirmed gastric cancer and matched non-cancer patients (controls, n=204) were interviewed using structured questionnaire and FFQ (Food frequency questionnaire). Multivariate logistic regression analysis showed a significant positive association between gastric cancer and dietary intake of sodium (OR=6.22; 95%CI 1.99–7.86), but a significant negative association between potassium (OR 0.01; 95%CI 0.00–0.08), iron (OR 0.05; 95%CI 0.01–0.56), vitamin C (OR 0.05; 95%CI 0.01–0.38), vitamin E (OR 0.04; 95%CI 0.01–0.29) and niacin (OR 0.07; 95%CI 0.00–0.38) dietary intake. Intake of phosphorus, calcium, magnesium, zinc, retinol, β carotene, tiamin, vitamin B6, and folic acid was not significantly related to gastric cancer risk.

In conclusion, we found that a dietary pattern of high consumption of antioxidants (vitamin C, vitamin E, niacin), iron and potassium and low consumption of foods that are sources of sodium, decreased risk for gastric cancer. Our results require confirmation in future studies.

Keywords: Micronutrients; Gastric cancer

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About the article

Published Online: 2011-10-08

Published in Print: 2011-12-01


Citation Information: Open Medicine, Volume 6, Issue 6, Pages 783–787, ISSN (Online) 2391-5463, DOI: https://doi.org/10.2478/s11536-011-0079-0.

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