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Locally Advanced Resectable Gastric Cancer
Published in Savio George Barreto, Shailesh V. Shrikhande, Dilemmas in Abdominal Surgery, 2020
Savio George Barreto, Shailesh V. Shrikhande
Gastric cancer is the fifth most commonly diagnosed cancer in the world and is ranked third among the leading causes of cancer-related deaths. The most important risk factors for gastric cancer include Helicobacter pylori and Epstein-Barr virus infections, smoking, alcohol, atrophic gastritis, and diets rich in smoked foods and foods containing nitrates and nitrosamines with a paucity of fresh fruits and vegetables. Hereditary cancer syndromes may also contribute to the development of the cancer in a proportion of patients. Over the last few decades, owing to the successful treatment of Helicobacter pylori in the west, the location of gastric cancers has migrated from distal stomach to the proximal gastroesophageal region. However, in the developing world, cancers are still seen originating all over the stomach. Given that symptoms in early gastric cancer are subtle resulting in patients presenting more often in an advanced, and often, incurable stage, it is important for clinicians and general practitioners seeing patients with new-onset dyspepsia, dyspepsia refractory to treatment, or upper gastrointestinal (GI) “sounding” symptoms to consider an early gastroscopy.
Radiation Carcinogenesis: Human Model
Published in Kedar N. Prasad, Handbook of RADIOBIOLOGY, 2020
Radiation-induced cancer is indistinguishable from cancer induced chemically or spontaneously. Therefore, the current proposed cancer prevention strategies could be adopted for radiation-induced cancer: the National Cancer Institute has recommended modification in diets and lifestyle. These recommendations include a low-fat and high-fiber diet, which is rich in fresh fruits and vegetables. In the current recommendation the total fat calories can be reduced to 20% (1 g fat = 9 calories). Excessive amounts of fat can act as tumor promoters; in addition, they produce high levels of prostaglandins, which are immunosuppressive. High fibers can bind bile acid, cholesterol, and some mutagens that are formed in the GI tract; they are eliminated through feces. The fermentation of fiber by endogenous bacteria generates millimole levels of butyric acid, a 4-carbon small fatty acid, in the lower intestinal tract. Sodium butyrate has been shown to reduce the growth of several types of cancer. Sodium butyrate may be one of the mechanisms involved in the cancer-protective effect of a high-fiber diet, and this mechanism of protection could be applicable to all cancers. In addition, the consumption of cured meat (rich in nitrite), smoked foods, and pickled foods should be reduced. The lifestyle change recommendation includes cessation of tobacco smoking and chewing, reduction in consumption of alcohol and caffeine, and adoption of habits of regular exercise and reduced stress.
The gastrointestinal system
Published in C. Simon Herrington, Muir's Textbook of Pathology, 2020
Sharon J. White, Francis A. Carey
Carcinoma of the stomach is a disease notable for its variable geographical incidence. The highest incidence is seen in the Far East, notably Japan. From the pathologist's viewpoint, the disease is interesting in that the two major histological subtypes (intestinal and diffuse – see below) have quite different epidemiological and genetic profiles. Migrant studies have shown that the geographical variation in incidence of gastric cancer is largely due to environmental influences, and the consumption of smoked foods rich in nitrates has been implicated. Fresh fruit and vegetables appear to have a protective effect, possibly mediated by antioxidants such as ascorbic acid. An improved diet has been proposed as a major contributory factor in explaining the declining overall incidence of gastric cancer in Western society over the past few decades.
Cruciferous Vegetable Consumption and Stomach Cancer: A Case-Control Study
Published in Nutrition and Cancer, 2020
Maia E. W. Morrison, Janine M. Joseph, Susan E. McCann, Li Tang, Hani M. Almohanna, Kirsten B. Moysich
Stomach cancer rates are highest in Eastern Asia, Eastern Europe, Japan, and central South America, which may be due to different dietary patterns and/or refrigeration availability (4,5). In some studies, researchers have found that salt can damage the lining of the stomach, and salty foods increase the odds of Helicobacter pylori infection, both of which have been linked to higher odds of stomach cancer (6,7). Those infected with H. pylori and consume high intakes of salted foods are at greater odds of stomach cancer than those not infected and have a low salted food diet (8), with evidence of a synergistic relationship between the two (7). Some researchers believe that the overall decline, worldwide, of stomach cancer incidence is due to the development and increased availability of refrigeration, which allows fresh fruits and vegetables to be transported from various locations. With fresh foods more accessible, there may have been a decrease in the intake of dietary patterns that are high in salted and smoked foods, which have been associated with increased odds of stomach cancer (2,9).
Novel molecular biomarkers’ response to a cardiac rehabilitation programme in patients with ischaemic heart diseases
Published in European Journal of Physiotherapy, 2018
Foods were categorised into nine food groups. These food groups included milk (milk and yogurt), meat (beef and processed meats), fish (fish, seafood and shellfish), eggs, cereal/wheat (rice, pasta, breads and noodles), fruits/vegetables, soy (tofu and other bean products), fried foods and smoked foods. Patients were asked to recall the frequencies and quantities of food consumption. Food frequencies were ranked from 1 to 4 (1: less than 1 day/week, 2: 1–2 days/week, 3: 3–4 days/week, 4: 5–7 days/week). Daily consumption quantities for each food item were estimated as follows: cereal/wheat (1: 100 g/day, 2: 100–200 g/day, 3: 200–500 g/day, 4: 500 g/day), meat (1: 100 g/day, 2: 100–200 g/day, 3: 200 g/day), fruits/vegetables (1: 200 g/day, 2: 200–500 g/day, 3: 500 g/day), sugar(1: 30 g/day, 2: 30–40 g/day, 3: 40–50 g/day, 4: 50 g/day) and salt (1: 6 g/day, 2: 6-8 g/day, 3: 8 g/day).
Cancer Related to Herbs and Dietary Supplements: Online Table of Case Reports. Part 5 of 5
Published in Journal of Dietary Supplements, 2018
Researchers have estimated that approximately one-third of cancers deaths in the United States could be prevented through dietary modification (Anand et al., 2008). Certain dietary patterns and/or foods reduce or increase the risk of some cancers (Table 5) (Baliga & Katiyar, 2006; Béliveau & Gingras, 2007; Casari & Falasca, 2015; Fang et al., 2015; Turati et al., 2015). One of the agencies screening the medical literature for potential cancer-causing agents for over 45 years is the International Agency for Research on Cancer (IARC). It identified approximately 1,000 causative agents, including sunlight, tobacco, pharmaceuticals, occupations, hormones, alcohol, parasites, fungi, bacteria, viruses, wood dust, salted fish, and a few herbs (Blackadar, 2016; IARC, n.d.). Two other agencies pursuing the same goal are the World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR) (American Institute for Cancer Research, n.d.), and they identified dietary risk factors for cancer: obesity (esophagus, kidney, and endometrium), sedentary lifestyle (colon, breast, endometrium), increased adult height (colon cancer), high intakes of red and processed meats (20% increased risk for colon cancer), low fruit and vegetable intakes, and lack of breast feeding during infancy. Other food-related risk factors include consumption of cured, pickled, or smoked foods (esophageal or stomach cancer) (Palmer, 1985); low-fiber diets (colon cancer) (Blackadar, 2016); bracken fern (Alonso-Amelot & Avendaño, 2002); aflatoxin (toxin from Aspergillus flavus mold, which can infect peanuts, tree nuts, and grains); hot maté; and acrylamide (potato chips, French fries, and other foods heated above 248°F (120°C) (Abnet, 2007). Increased fruit and vegetable consumption is related to decreased risk of pancreatic cancer (Chan, Wang, & Holly, 2005), colon cancer (van Duijnhoven et al., 2009), and cancers of the oral cavity, pharynx, and larynx (Freedman et al., 2008). Two foods found by these agencies that are closely related to DSs and appear to increase cancer risk are bracken fern and hot maté (Table 5).