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@#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. </br> In this survey, is considered dietary risks into 5 groups as following; </br> • Insufficient nutrition education(don’t know food and nutrients significance and food hygiene, don’t know right consumption of food) </br> • 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.) </br> • Food processing technology (such as overcooking, pickling, preserving, frying, excessive salt in tea fried and etc). </br> • Chemical contaminants in food products (various inorganic fertilizers, heavy metals and etc.) </br> • Household economic capacity is influencing</br> 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.
RESUMO
,A retrospective case-control study of totally 573 (3x191) subjects wasinvestigated.They come from residents living in the urban area of Shanghai for more than ten years at an age interval from 30-70. Every case waspaired by two controls. They were all inquired by a same interviewer with a carefully prepared questionaire list which involved past dietary habits and other factors thought to be related to breast cancer. From these data our tentative impressions are as follows. Rich fat (80g) and protein (80g) diet is closely associated with breast cancer. The relationship is much more significant among the patients over 50 years old than those under fifties. The consumption of carbohydrate and crude fiber showed, in this study, no association with the carcinogenesis of breast cancer. The risk of polyunsaturated fatty acid is higher than saturated fatty acid in association with breast cancer. The more the animal protein intake (30g), the higher risk of breast cancer occurs, and soybean protein tends to decrease the risk of breast cancer. There are multiple etiological factors for bre- ast cancer, however nutrition and diet would be considered as one of the important factors. With regard to the dietary component, animal foods such as eggs and pork may increase the risk of breast cancer. But as a whole, the dietary component of the patients studied here is rather proper. Obesity as shown by the increased skinfold thickness is one of risk factors for breast cancer. Finally breast cancer patients have a normal level of blood lipids, but their HDL-cholesterol is lower than that of control groups.