P0109 Dietary factors influencing stomach cancer incidence in Omani patients

Abstract

Background Stomach cancer is one of the most common cancers in Oman. The age-standardised incidence of stomach cancer is higher in Oman than in all other GCC nations. In Oman, diet is traditional—high consumption of fish, red meat, and animal fats, especially from camel, and rather low consumption of raw fruits and vegetables. The main objective of this was to evaluate the possible dietary risk factors for stomach cancer in Omani patients. Methods This small-scale hospital-based cohort and case–control study done by examining the records of patients with stomach cancer and prospectively by using questionnaires for stomach cancer patients and/or close relatives. The questionnaire was developed based on the literature on stomach cancer risk factors. Findings Fifty-three patients with stomach cancer and 53 normal patients were included. Bread, beef, cheese, soft drinks, and sweet desserts had a significant adverse effect on the incidence and relative risk of stomach cancer (p < 0.05). However, consumption of fresh fruits, vegetables, fruit juice, yogurt, tea, and vegetable salad significantly reduced the incidence and relative risk of stomach cancer (p < 0.05). Interpretation There is a need to emphasise change of dietary beliefs and practices in all Omani families, with the strong focus on food habits, which may lower the risk of stomach cancer.