Avaliação da associação do comportamento alimentar e o câncer gástrico: revisão sistemática

Abstract

Introduction: Despite advances in pharmaceutical modernization, awareness about growing and preparing food and combating harmful habits, stomach cancer is still recurrent throughout the world. In this sense, the present research aims to evaluate the association between eating behavior and gastric cancer in the population through a systematic review of the literature. Methodology: The present study is a systematic review, with the selection of 22 articles from the last 5 years, based on the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) protocol for systematic reviews and meta-analyses. Results: The foods and nutrients evaluated that may increase the chances of developing gastric adenocarcinoma were: red meat, foods with a high sodium content, high carbohydrate intake and even alcoholism associated with the development of gastric cancer. The factors, foods and nutrients, that can protect the gastric mucosa from the neoplasm in question are: the consumption of fruits, vegetables, legumes, vitamin D, olive oil and iron, even chemical compositions of fruits and vegetables were highlighted, such as flavonoids and gallic acid. Conclusion: Some dietary patterns were significantly associated with gastric cancer, ultra-processed and processed foods, high sodium intake in the diet and even lifestyle habits may be associated, such as alcoholism, while others were associated, but have no scientific confirmation, such as consumption of red meat. The consumption of fruits, greens, vegetables, vitamin D, gallic acid, flavonoids and iron intake was observed as a protective factor for the development of gastric neoplasia.