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Diet and gastric cancer
Author(s) -
B Sandra Sipetic,
Sladjana Tomic-Kundakovic,
Hristina Vlajinac,
Mateja Janković,
Marjan Marinković,
Marko Maksimović
Publication year - 2003
Publication title -
vojnosanitetski pregled
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 19
eISSN - 2406-0720
pISSN - 0042-8450
DOI - 10.2298/vsp0306697s
Subject(s) - medicine , odds ratio , confidence interval , cancer , red meat , processed meat , case control study , logistic regression , overweight , gastroenterology , obesity , food science , pathology , biology
The aim of this case-control study, conducted in Serbia during the period 1998-2000, was to investigate whether diet was associated with the development of gastric cancer. The case group consisted of 131 patients with histologically confirmed gastric cancer, and the control group of 131 patients with orthopedics diseases and injuries. Cases and controls were individually matched by age (+/- 2 years), gender, and place of residence. On the basis of multivariate logistic regression analysis, following factors were found as independent risk factors for gastric cancer: more frequent consumption of high-fat milk [Odds ratio (OR) = 1.45, 95% confidence interval (CI) = 0.99-2.16]; mutton, lamb and/or calf meat (OR = 2.46, 95% CI = 1.11-5.47), sugar (OR = 2.13, 95% CI = 1.43-3.18), semi-white bread (OR = 2.09, 95% CI = 1.25-3.50), and salting food (OR = 5.72, 95% CI = 2.63-12.42). Factors found as protective were: more frequent consumption of margarine (OR = 0.41, 95% CI = 0.25-0.69), "other" cheeses (OR = 0.47, 95% CI = 0.29-0.77), and fish (OR = 0.39, 95% CI = 0.19-0.76).

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