Abstract
Several anticancer properties have been largely attributed to phenolics in in vivo and in vitro studies, but epidemiologic evidence is still scarce. Furthermore, some classes have not been studied in relation to gastric cancer (GC). The aim of this study was to assess the relationship between the intake of phenolic acids, stilbenes, and other phenolics and the risk of developing GC and its anatomical and histological subtypes. We used data from a multi-case-control study (MCC-Spain) obtained from different regions of Spain. We included 2700 controls and 329 GC cases. Odds ratios (ORs) were calculated using mixed effects logistic regression considering quartiles of phenolic intake. Our results showed an inverse association between stilbene and lignan intake and GC risk (ORQ4 vs. Q1 = 0.47; 95% CI: 0.32–0.69 and ORQ4 vs. Q1 = 0.53; 95% CI: 0.36–0.77, respectively). We found no overall association between total phenolic acid and other polyphenol class intake and GC risk. However, hydroxybenzaldehydes (ORQ4 vs. Q1 = 0.41; 95% CI: 0.28–0.61), hydroxycoumarins (ORQ4 vs. Q1 = 0.49; 95% CI: 0.34–0.71), and tyrosols (ORQ4 vs. Q1 = 0.56; 95% CI: 0.39–0.80) were inversely associated with GC risk. No differences were found in the analysis by anatomical or histological subtypes. In conclusion, a diet high in stilbenes, lignans, hydroxybenzaldehydes, hydroxycoumarins, and tyrosols was associated with a lower GC risk. Further prospective studies are needed to confirm our results.
Highlights
Gastric cancer (GC) is the third leading cause of cancer-related death in the world [1], and its5-year survival after diagnosis is below 30% in many countries [2]
Hydroxycinnamic acids, alkylphenols, and other PLP classes, doubled the reduction in total gastric cancer (GC) risk, and tyrosols were associated with 44% lower odds of GC
We found no overall association between total phenolic acid and other lignan intake and GC risk
Summary
Gastric cancer (GC) is the third leading cause of cancer-related death in the world [1], and its5-year survival after diagnosis is below 30% in many countries [2]. Gastric cancer (GC) is the third leading cause of cancer-related death in the world [1], and its. GC incidence rates vary across geographical areas, probably due to risk factors such as dietary patterns, lifestyle habits, genetics, and exposure to carcinogens [3]. Environmental factors seem highly relevant for gastric carcinogenesis and, a large proportion of GC cases are potentially preventable. More than 20% of deaths due to GC are attributed to obesity/overweight, 5% to physical inactivity, 5% to excessive alcohol consumption, and 5% to a poor diet [5], which are all related to lifestyles. Fruit consumption has been identified as a protective factor against GC and this may partly be due to the fruit’s content of polyphenols (PLPs) [6]
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