ABSTRACT
PURPOSE: To examine possible associations between dietary factors and gastric cancer risk among residents in the area of Nis, Serbia. METHODS: This hospital based case-control study was conducted at the Clinical Centre Nis between 2005 and 2006. Cases (n=102) with histologically confirmed gastric cancer and matched non-cancer patients (controls, n=204) were interviewed. Diet was assessed using a food frequency questionnaire and odds ratios (OR), 95% confidence interval (95% CI), and p-trends were calculated across tertiles of intake. RESULTS: High intake of salt, salty meals and hot food were associated with higher risk of gastric cancer. After searching for potential confounders, multivariate logistic regression analysis showed elevated risk for the highest vs. the lowest tertile of intake for smoked and barbecue meat (OR 4.21; 95% CI 1.43-12.37), processed meat (OR 9.17; 95% CI 2.78-15.23), desert (OR 2.85; 95% CI 1.28-6.38), potatoes (OR 4.79; 95% CI 1.44-5.94), pickled vegetables (OR 2.02; 95% CI 1.21-3.0) and milk (OR 5.08; 95% CI 1.59-10.16) intake but reduced for citrus fruits (OR= 0.13, 95% CI 0.03- 0.53), other fruits (OR 0.05; 95% CI 0.02-0.18), allium vegetables (e.g. onion, garlic, leek) (OR 0.11; 95% CI 0.02-0.60) and cooked meat intake (OR 0.07; 95% CI 0.02-0.27). Intake of bread, dairy, fish, legumes and raw and cooked vegetables was not significantly related with gastric cancer risk. CONCLUSION: A low risk diet for gastric cancer in the area of Nis should include increased fruits and alliums vegetables consumption and limited processed meat, salt, preserved food, deserts, potatoes and milk intake.
Subject(s)
Adenocarcinoma/etiology , Diet/adverse effects , Feeding Behavior , Hospitals, University , Life Style , Stomach Neoplasms/etiology , Adenocarcinoma/epidemiology , Aged , Aged, 80 and over , Case-Control Studies , Diet/statistics & numerical data , Female , Hospitals, University/statistics & numerical data , Humans , Logistic Models , Male , Middle Aged , Odds Ratio , Risk Assessment , Risk Factors , Serbia/epidemiology , Stomach Neoplasms/epidemiology , Surveys and QuestionnairesABSTRACT
General population is exposed to nickel from various sources. Smoking presents a significant form of exposure. The research was conducted in period 2000--2003 in Institute of Public Health in Nis. The samples of tobacco and cigarettes (127 samples) were both domestic and imported, and samples of biological material (123 blood samples and 147 urine samples) were taken from occupationally unexposed persons (smokers and non-smokers). The analyses were performed by electrothermal atomization technique, by Perkin Elmer AAS M-1100. The results obtained, revealed a high content of nickel in cigarettes (2.32-4.20 mg/kg) and in tobacco (2.20-4.91 mg/kg) regardless of the kind and the origin of tobacco. Nickel content in the blood of smokers (0.01-0.42 microg/l, median 0.07 microg/l) was higher than in the blood of non-smokers (0.01-0.26 microg/l, median 0.06 microg/l) although this difference was not statistically significant (p>0.05). In the urine of smokers (<0.01-8.20 microg/l, median 1.20 microg/l) there was a significantly higher concentration of nickel than in the urine of non-smokers (<0.01-4.60 microg/l, median 0.50 microg/l), p<0.05. The exposure of smokers to nickel through tobacco smoke was high regardless of the kind and the origin of tobacco and cigarettes. The content of nickel in tissue fluids established by biomonitoring shows that smokers can be far more exposed to this carcinogenic substance than non-smokers and that health risks for smokers are higher in this context.
