Abstract

HERNANDEZ-RAMIREZ, Raúl U  and  LOPEZ-CARRILLO, Lizbeth. Diet and gastric cancer in Mexico and in the world. Salud pública Méx [online]. 2014, vol.56, n.5, pp.555-560. ISSN 0036-3634.

Gastric cancer (GC) is the fourt leading cause of cancer death at global level. Diet, alcohol and tobacco, in addition to Helicobacter pylori infection, account for a large number of cases. Some substances contained in foods may influence GC carcinogenesis process; however, the underlying mechanisms have not been fully elucidated. In Mexico and worldwide, a low intake of fruits, non-starchy and allium vegetables, pulses, and foods containing selenium, as well as high intake of salt, salty, salted and smoked foods, chili pepper, processed and grilled/barbecued meats, have been respectively associated with an increased risk of GC. Based on the available evidence, programs for GC prevention and control could be developed and evaluated.

Keywords : risk factors; prevention; diet; gastric cancer; Mexico.