Study on the risk factors of gastric cancer
- VernacularTitle:Ходоодны хорт хавдрын эрсдэлт хүчин зүйлсийн судалгаа
- Author:
Tulgaa L
1
;
Ganchimeg D
1
;
Enkhmyagmar D
2
;
Tegshjargal B
1
;
Nasanjargal T
1
;
Ulziisaikhan B
1
;
Dashmaa A
1
;
Bayar D
1
;
Bolor-Erdene T
1
;
Erkhembayar E
3
;
Chinzorig M
3
;
Serjbayar G
1
;
Batbold B
1
Author Information
1. Institute of medical sciences, Mongolia
2. National Center of Public Health of Mongolia
3. National Cancer Center of Mongolia
- Publication Type:Journal Article
- Keywords:
dietary habit;
cancer risk;
cancer prevention;
gastric cancer
- From:Mongolian Medical Sciences
2020;192(2):37-44
- CountryMongolia
- Language:Mongolian
-
Abstract:
Introduction:In 2018, a total of 901 new cases of gastric cancer were recorded, of which 64.8% in males and
34.2% in females. The incidence rate of gastric cancer was 28.5 per 100 000 population, which 38.2
for males and 19.2 for females.
Goal:We aimed to investigate the associations between some risk factors and gastric cancer among the
Mongolian population.
Materials and Methods:A case-control study was conducted between November 2017 and September 2019. We selected
120 cases from National cancer center of Mongolia who newly diagnosed gastric cancer. And 120
controls were selected by matching by sex, age and the place of residence. Informed consents
were obtained from all subjects. All subjects were personally interviewed with researchers used by a
structured questionnaire consisting of 86 questions. The SPSS 21 (version 16.0, SPSS Inc., Chicago,
IL, USA) software was used for all analyses.
Results:The mean age was 59.2±11.4 (26-85) years. Habits of having dinner after 6.00 pm (OR 1.42, 95%CI
1.11-1.83, p=0.008), having leftover meals (OR 2.22, 95%CI 1.27-3.86, p=0.008), daily consumption
of tea with salt (OR 1.97, 95%CI 1.18-3.30, p=0.01), smoking on an empty stomach (OR 2.44,
95%CI 1.11-5.37, p=0.033), weekly consumption of ham and smoked meat (OR 1.5, 95%CI 1.17-
2.13, p=0.02), and consumption of fat grease (OR 2.09, 95%CI .03-4.24, p=0.038) were significantly
increased gastric cancer risk. In contrast, habit of eating at regular times (OR 0.43, 95%CI 0.25-0.73,
p=0.002), chewing thoroughly (OR 0.39, 95%CI 0.23-0.67, p=0.001), cooking meat thoroughly until
it’s tender (OR 0.48, 95%CI 0.25-0.97, p=0.047), daily consumption of vegetables (OR 0.45, 95%CI
0.27-0.76, p=0.003), and daily consumption of fruit juice (OR 0.36, 95%CI 0.15-0.85, p=0.026) were
significantly reduced gastric cancer risk. Furthermore, having first-degree relatives diagnosed with
gastric cancer had 2-3 fold higher increased risk of gastric cancer (parents OR 2.88, 95%CI 1.07-
7.78, p=0.038, sibling (OR 3.09, 95%CI 1.09-8.81, p=0.036). Also, previous records of the digestive
disease increased risk of gastric cancer (OR 3.65, 95%CI 2.10-6.35, p<0.0001).
Conclusion:Dietary habits, family history of gastric cancer and previous records of digestive disease were
associated with risk of gastric cancer. Thus, prevention effort could be focused on the population with
a family history of gastric cancer, changing bad dietary habit and screening precancerous disease of
gastric cancer.
- Full text:2020-192(2)-37-44.pdf
