Risk factors of stomach cancer
- VernacularTitle:Ходоодны хавдрын эрсдэлт хүчин зүйлс
- Author:
Unursaikhan S
1
;
Tsegmed S
1
;
Oyundari B
1
;
Sainsanaa Kh
2
;
Narantuya D
1
Author Information
1. National Center for Public Health
2. National University of Mongolia
- Publication Type:Review
- Keywords:
Salt;
tobacco smoking;
diet;
epidemiology;
lifestyle;
helicobacter
- From:Mongolian Medical Sciences
2021;196(2):95-101
- CountryMongolia
- Language:Mongolian
-
Abstract:
Various studies conducted worldwide emphasized the importance of identifying gastric cancer risk
factors for better prevention and further incidence reduction. A total of 52 identified risk factors for
gastric cancer were classified into nine categories in which diet, lifestyle, and infections are leading
causes. Gastric cancer morbidity and mortality has an increasing trend annually in our country. In
Mongolia, only 1% is diagnosed in the carcinoma stage, 3% in the first stage, 11% in the second
stage, 43% in the third stage, 42% in the fourth stage.
The “Gastric cancer risk factors study, 2018” by L.Tulgaa, and D.Ganchimeg confirmed smoking on
an empty stomach as a risk factor. B.Gantuya et al`s (2018) study on gastric cancer and helicobacter
infection, as well as S.Tsegmed et al`s (2012) gastric cancer prevalence, its risk factors study, had
similar results.
B.Gantuya et al (2018) identified the excessive consumption of salt among the gastric cancer
diagnosed population in Mongolia. Also, L.Tulgaa and D.Ganchimeg et al`s “Gastric cancer risk
factors study, 2018” results reported the daily consumption of salt in tea is a risk for gastric cancer.
L.Tulgaa et al`s (2018) study participants had irregular mealtime such as dinners are at a very late
hour, the meals aren`t chewed well, leftover meals, and seasoning consumption. These characteristics
were significantly different in two groups with a statistically important result.
Furthermore, the study results suggested a need to provide practical advice on healthy eating to the
population as 50% of the participants consumed more than 5 high-risk food products for esophageal
and gastric cancer along with combined risk factors.
- Full text:2021-196(2)-95-101.pdf
