Reducing the Risk of Gastric Cancer Through Proper Nutrition – A Meta-Analysis

Authors

  • Danish Jamil Malaysia University of Science and Technology
  • Sellappan Palaniappan
  • Syed Saood Zia Sir Syed University of Engineering and Technology
  • Asiah Lokman
  • Muhammad Naseem Sir Syed University of Engineering and Technology

DOI:

https://doi.org/10.3991/ijoe.v18i07.30487

Keywords:

Epidemiology, Classification, Risk Factors, Helicobacter pylori, Early Gastric Cancer (EGC), Adenocarcinoma (ADC), Quality of Life (QoL).

Abstract


Abstract— Data Sources: Articles for this paper were sourced from PubMed and Google Scholar databases. Data Extraction: Human studies published in English from 2015 to 2021 were included. Two reviewers initially assessed abstracts of 958 papers and 192 papers were selected for future assessments. After a full review, 38 articles were selected. Results: Dietary salt is a high-risk factor for Gastric Cancer (GC) while red meat and a high-fat diet increase the risk. Alcohol intake is only a risk if consumed heavily.

Conclusion: Dairy foods, vitamin C, smoked food, rich food, and Helicobacter pylori are included in the etiology of GC. So are fresh fruits, vegetables, and specific refined grains. Salt, fats, spicy foods, alcohol, red meat, and pepper increase the risk. Knowing cancer patients' nutrition problems would help intervention measures be taken to remedy the situation.

Covr iJOE Vol. 18 No. 07 (2022)

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Published

2022-06-14

How to Cite

Jamil, D., Palaniappan, S. ., Zia, S. S. ., Lokman, A., & Naseem, M. . (2022). Reducing the Risk of Gastric Cancer Through Proper Nutrition – A Meta-Analysis. International Journal of Online and Biomedical Engineering (iJOE), 18(07), pp. 115–150. https://doi.org/10.3991/ijoe.v18i07.30487

Issue

Vol. 18 No. 07 (2022)

Section

Papers

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Copyright (c) 2022 DANISH JAMIL, Sellappan Palaniappan, Asiah Lokman, Dr.Muhammad Naseem, Syed Saood Zia

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