The effect of nutrition risk factors for esophageal and gastric cancer
- VernacularTitle:Улаан хоолой, ходоодны хавдар үүсэхэд хоол хүнсний эрсдэлт хүчин зүйлсийн нөлөө
- Author:
Enkhmyagmar D
1
;
Tulgaa L
2
;
Nasanjargal T
2
;
Batbold B
2
;
Ganchimeg D
2
;
Tegshjargal B
2
;
Bolor-Erdene T
2
;
Bayar D
2
;
Erkhembayar E
2
;
Chinzorig M
2
;
Dashmaa A
2
;
Tsegmed S
1
Author Information
1. National Center for Public Health
2. Institute of Medical Sciences named after Shagdarsuren T.
- Publication Type:Review
- Keywords:
Gastric cancer;
esophageal cancer;
cancer diet;
cancer prevention;
cancer nutrition
- From:Mongolian Medical Sciences
2019;187(1):80-86
- CountryMongolia
- Language:Mongolian
-
Abstract:
Gastric and esophageal cancer is a significant global health issue. The epidemiology of these tumors has significantly increased over the past several years especially in developing and developed countries. Many dietary exposures have been proposed to protect against or increase risk for esophageal and gastrointestinal (GI) cancers, including poor diets, foods, individual nutrients, methods of food preparation, and habits of consumption. Overweight/obese status is associated with an increased risk for many cancer types such as esophageal, gallbladder, kidney, pancreatic and
gastric cancer. The association between obesity and cancer is strong. Nowadays there is a recognized decrease in incidence and mortality of distal gastric cancer and an increase in incidence and mortality of proximal esophageal cancer. In Mongolia, gastric cancer is the second most common cancer in males and the third most common in females. It is very important to understand how diet and nutrition affect to gastric and esophageal cancers. In this review we will discuss the effect of diet in locally advanced gastro-esophageal cancer. Although we tried to conclude all published articles about gastric and esophageal cancers in Mongolia.
In this survey, is considered dietary risks into 5 groups as following;
• Insufficient nutrition education(don’t know food and nutrients significance and food hygiene, don’t know right consumption of food)
• Bad habits (hot tea and meals, salty tea and food, low consumption of fruits and vegetables, sometimes eating breakfast, most of daily energy of food in the night, high amount of sugar, a drink of caffeine, overweight and etc.)
• Food processing technology (such as overcooking, pickling, preserving, frying, excessive salt in tea fried and etc).
• Chemical contaminants in food products (various inorganic fertilizers, heavy metals and etc.)
• Household economic capacity is influencing
Diet can be used as a tool to evoke the positive/desirable biological responses of an organism aiming to maximize health and protection against diseases (chronic/non-communicable diseasesparticularly cancer) by mostly means of prevention.
- Full text:2019-187(1);80-86.pdf
