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Is there any Relationship between Food Habits in the Last Two Decades and Gastric Cancer in North-western Iran?

  • Somi, Mohammad Hossein (Liver & Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences) ;
  • Mousavi, Seyed Mohsen (Division of Molecular Genetic Epidemiology, German Cancer Research Center (DKFZ)) ;
  • Naghashi, Shahnaz (Liver & Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences) ;
  • Faramarzi, Elnaz (Liver & Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences) ;
  • Jafarabadi, Mohammad Asghari (Medical Education Research Center, Department of Statistics and Epidemiology, Faculty of Health, Tabriz University of Medical Sciences) ;
  • Ghojazade, Morteza (Liver & Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences) ;
  • Majidi, Alireza (Liver & Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences) ;
  • Alavi, Seyed Ahmad Naseri (Liver & Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences)
  • Published : 2015.02.04

Abstract

Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

Keywords

Gastric cancer;case-control study;food habit;Iran

Acknowledgement

Supported by : Tabriz University

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