Investigating the inflammatory content of the diet of gastric cancer patients referred to Mazandaran Comprehensive Cancer Center, a case-control study

Mina  Motavali; Reza Alizadeh  Navaei; Ramin  Shekarriz

doi:10.18502/tbj.v24i2.19665

Mina Motavali Resident of Internal Medicine, Non-Communicable Diseases Institute, Gastrointestinal Cancer Research Center, Mazandaran University of Medical Sciences, Sari, Iran
Reza Alizadeh Navaei Associate Professor of Biomedicine, Non-Communicable Diseases Institute, Gastrointestinal Cancer Research Center, Mazandaran University of Medical Sciences, Sari, Iran
Ramin Shekarriz Associate Professor of Adult Hematology and Oncology, Non-Communicable Diseases Institute, Gastrointestinal Cancer Research Center, Mazandaran University of Medical Sciences, Sari, Iran

DOI: https://doi.org/10.18502/tbj.v24i2.19665

Keywords: Food, Inflammation, Stomach Neoplasms, Risk Factors.

Abstract

Introduction: Gastric cancer is one of the most common cancers in Iran and worldwide, and the role of dietary factors in its incidence and progression has attracted researchers' attention. The inflammatory potential of the diet has been introduced as a risk factor in the development of certain malignancies. The present study aimed to assess the inflammatory potential of the diet in gastric cancer patients and compare it with a control group.

Methods: This case-control study was conducted in 2022 on 80 pathologically confirmed gastric cancer patients referred to the Imam Khomeini Cancer Center, Sari, and 79 controls who were healthy volunteers without gastrointestinal symptoms or a previous history of cancer. The PERISAN cohort food frequency questionnaire (FFQ) was used to record the frequency and types of consumed foods. Data collection and statistical analysis were performed using SPSS version 21. Statistical tests including the T-test and Chi-square test were applied with a significance level of P< 0/05.

Results: The consumption of red meat (P=0/054), organ meat (P=0/013), and tomato products (P=0/000) were higher in the control group. In the category of anti-inflammatory foods, yellow leafy vegetables were consumed significantly more by the control group (P=0/003).

Conclusion: The study results showed no significant association between red meat consumption and the risk of gastric cancer; however, higher vegetable intake may have a protective role. These findings highlight the importance of increasing vegetable consumption for gastric cancer prevention. Due to methodological limitations, prospective studies are necessary to confirm these results.