AIM:To examine the relationship between the trends in food consumption and gastric cancer morbidity in Poland.METHODS:The study was based on gastric cancer incidence rates and consumption of vegetables,fruit,vitamin C...AIM:To examine the relationship between the trends in food consumption and gastric cancer morbidity in Poland.METHODS:The study was based on gastric cancer incidence rates and consumption of vegetables,fruit,vitamin C and salt in Poland between 1960 and 2006.Food consumption data were derived from the national food balance sheets or household budget surveys.Spearman correlation coefficients were used to estimate the relationship between the variables.RESULTS:A negative correlation was found between vegetables(-0.70 both for men and women;P < 0.0001),fruit(-0.65 and-0.66;P < 0.0001) and vitamin C(-0.75 and-0.74;P < 0.0001) consumption and stomach cancer incidence rates.The same applied to the availability of refrigerators in the household(-0.77 and-0.80;P < 0.0001).A decline in these rates could also be linked to reduction in salt intake.CONCLUSION:The decline of gastric cancer incidence probably resulted from increased consumption of vegetables,fruit and vitamin C and a decrease in salt consumption.展开更多
AIM:To examine if dietary and socio-economic factors contribute to Helicobacter pylori(H pylori)re-infection. METHODS:The population of patients consisted of subjects in whom H pylori infection had been successfully t...AIM:To examine if dietary and socio-economic factors contribute to Helicobacter pylori(H pylori)re-infection. METHODS:The population of patients consisted of subjects in whom H pylori infection had been successfully treated in the past.Patients were divided into two groups:Ⅰ-examined group(111 persons with H pylori re-infection)andⅡ-control group(175 persons who had not been re-infected).The respondents were interviewed retrospectively on their dietary habits and socio-economic factors. RESULTS:A statistically significant lower frequency of fermented dairy products(P<0.0001),vegetables (P=0.02),and fruit(P=0.008)consumption was noted among patients with H pylori re-infection as compared to those who had not been re-infected. CONCLUSION:High dietary intake of probiotic bacteria,mainly Lactobacillus,and antioxidants,mainly vitamin C(contained in fruit and vegetables),might decrease the risk of H pylori re-infection.展开更多
基金Supported by Statutory action of the National Food and Nutrition Institute
文摘AIM:To examine the relationship between the trends in food consumption and gastric cancer morbidity in Poland.METHODS:The study was based on gastric cancer incidence rates and consumption of vegetables,fruit,vitamin C and salt in Poland between 1960 and 2006.Food consumption data were derived from the national food balance sheets or household budget surveys.Spearman correlation coefficients were used to estimate the relationship between the variables.RESULTS:A negative correlation was found between vegetables(-0.70 both for men and women;P < 0.0001),fruit(-0.65 and-0.66;P < 0.0001) and vitamin C(-0.75 and-0.74;P < 0.0001) consumption and stomach cancer incidence rates.The same applied to the availability of refrigerators in the household(-0.77 and-0.80;P < 0.0001).A decline in these rates could also be linked to reduction in salt intake.CONCLUSION:The decline of gastric cancer incidence probably resulted from increased consumption of vegetables,fruit and vitamin C and a decrease in salt consumption.
基金Supported by Statutory action of National Food and Nutrition Institute
文摘AIM:To examine if dietary and socio-economic factors contribute to Helicobacter pylori(H pylori)re-infection. METHODS:The population of patients consisted of subjects in whom H pylori infection had been successfully treated in the past.Patients were divided into two groups:Ⅰ-examined group(111 persons with H pylori re-infection)andⅡ-control group(175 persons who had not been re-infected).The respondents were interviewed retrospectively on their dietary habits and socio-economic factors. RESULTS:A statistically significant lower frequency of fermented dairy products(P<0.0001),vegetables (P=0.02),and fruit(P=0.008)consumption was noted among patients with H pylori re-infection as compared to those who had not been re-infected. CONCLUSION:High dietary intake of probiotic bacteria,mainly Lactobacillus,and antioxidants,mainly vitamin C(contained in fruit and vegetables),might decrease the risk of H pylori re-infection.
