Nutrition and gastric cancer risk: an update

被引：93

作者：

Liu, Chun ^{[1
]}

Russell, Robert M. ^{[1
]}

机构：

[1] Tufts Univ, Human Nutr Res Ctr Aging, Jean Mayer USDA, Nutr & Canc Biol Lab, Boston, MA 02111 USA

来源：

NUTRITION REVIEWS | 2008年 / 66卷 / 05期

关键词：

gastric cancer; nutrition;

D O I：

10.1111/j.1753-4887.2008.00029.x

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Data from epidemiologic, experimental, and animal studies indicate that diet plays an important role in the etiology of gastric cancer. High intake of fresh fruits and vegetables, lycopene and lycopene-containing food products, and potentially vitamin C and selenium may reduce the risk for gastric cancer. Data also suggest that high intake of nitrosamines, processed meat products, salt and salted foods, and overweight and obesity are associated with increased risk for gastric cancer. However, current data provide little support for an association of beta-carotene, vitamin E, and alcohol consumption with risk for gastric cancer. (C) 2008 International Life Sciences Institute.

引用

页码：237 / 249

页数：13

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