Abstract
Objectives Gastric cancer (GC) is one of the most prevalent neoplasms and a leading cause of mortality globally. To our knowledge, its relationship with dietary factors is not adequately studied and understood in the Nepalese context. This study is aimed at exploring the relationship between the possible dietary risk factors responsible for gastric cancer in Nepal. Methods A hospital-based matched case-control study was conducted in two specialized cancer hospitals in Nepal. A total of 237 participants (79 cases and 158 controls) were included in the study. Patients diagnosed within one year (incidence case) with histologically confirmed gastric cancer were taken as cases, and healthy visitors of gastric and nongastric cancer patients without past and present history or not a suspected information of gastric cancer were included as controls. A face-to-face interview was conducted using a semi-structured food frequency questionnaire. Backward stepwise conditional logistic regression was used to estimate the magnitude of the association between the independent variables and gastric cancer. Results were presented as the crude odds ratio (COR) and adjusted odds ratio (AOR) with 95% confidence intervals (CI). A P value < 0.05 was considered statistically significant. Results In the adjusted multivariable conditional logistic regression model, an increased risk of gastric cancer was more likely to have higher odds among those respondents who had a high consumption of processed meat (AOR = 3.99, 95% CI: 0.90-17.66), preferences of a high amount of fats/oil (AOR = 4.64, 95% CI: 1.56-13.72), and preferences of high amounts of salts (AOR = 4.18, 95% CI: 1.30-13.44). Conversely, those respondents who consumed higher amounts of fruits (AOR = 0.21, 95% CI: 0.07-0.65) were seen to have lower odds of gastric cancer. Conclusions Our study found an increased risk of gastric cancer with frequent consumption of red meat, processed meat, high preferences of salt, fats/oil, and condiments. Regular consumption of fruits had a protective effect against gastric cancer. Providing nutrition education, public awareness, and lifestyle modification are primary steps to promote the avoidance of risk factors and change unhealthy dietary habits to prevent gastric cancer in Nepal.
Highlights
Cancer is the most leading cause of morbidity and mortality globally [1]
A study based on cancer registries in different hospitals has indicated that gastric cancer is the second most common cancer after lung cancer related to death in the male in Nepal [8]
The plausible biological mechanism for this is that the involving iron, heterocyclic amines, polycyclic aromatic hydrocarbons, and N-nitroso compounds and haem iron are abundantly present in meat which promotes the endogenous formation of carcinogenic N-nitroso compounds (NOCs) [17, 34]
Summary
Cancer is the most leading cause of morbidity and mortality globally [1]. Out of all cancers, gastric cancer is one of the most common and fatal cancer considering intractable public health challenge in the world [2]. More than 70% of the total gastric cancer occurs in developing countries and more than 50% of cases occur in eastern Asia. It is the third most common cancer after breast and lung cancer. Gastric cancer is the second leading cause of cancer mortality in India [5]. Kandel et al have reported that gastric cancer is the fourth most common cause of cancer related deaths in Nepal [7]. A study based on cancer registries in different hospitals has indicated that gastric cancer is the second most common cancer after lung cancer related to death in the male in Nepal [8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
