Dietary factors and the risk of gastric cancer in Mexico City

Article Abstract:

A population-base case-control study between 1989-1990 indicated gastric cancer in Mexico City increased with the consumption of fresh or processed meat, dairy products and fish. The risk decreased when the consumption of vegetables, specifically yellow and orange vegetables, increased. High intake of fruits showed a slight inverse association. Consumption of salty snacks more than twice per month revealed an 80% increase in risk. These findings were consistent with similar studies conducted in other nations.

Mexico, Demographic aspects, Food and nutrition, Mexico City, Mexico, Stomach cancer, Diet in disease

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Co-twin study of the effect of environment and dietary elements on acquisition of Helicobacter pylori infection

Article Abstract:

Research on sets of twin children reinforce findings supporting a direct link between socioeconomic status and risk of Helicobacter pylori infection. In studies on genetically identical twins who were raised apart, those who acquired the infection were raised under poorer conditions than their unaffected counterparts. This confirms the absence of biological predisposition, and confirms dietary and environmental risk factors.

Environmental aspects, Helicobacter pylori, Environmental health, Twins

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Dietary risk factors for colon cancer in a low-risk population

Article Abstract:

Research has established a correlation between dietary habits and colon cancer in populations considered to be at low risk. Studies using subjects with no history of cancer at baseline found that colon cancer risk rose more than threefold for subjects who had a low legume intake, high red meat intake and high body mass relative to other variable patterns.

Meat, Risk factors, Colorectal cancer, Fiber deficiency diseases

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