ReviewFoods (Basel, Switzerland)2025
Dietary Components Associated with the Risk of Gastric Cancer in the Latin American Population: A Systematic Review and Meta-Analysis.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Beyond the Stomach: Exploring the Role ofExpert reviews in molecular medicine · 2026Review
- Source-specific nitrate and nitrite intake and associations with gastric cancer in the Danish Diet, Cancer and Health Cohort.European journal of epidemiology · 2026Article
- The protective role of whole grains and legumes against gastric cancer.Open life sciences · 2026Article
- Article
- Clinicopathological Profiles and Survival Outcomes of Patients with Gastric Cancer According to the Borrmann Endoscopic Classification: A Single-Center Retrospective Cohort Study.Medicina (Kaunas, Lithuania) · 2025Article
- Precancerous pathways to gastric cancer: a review of experimental animal models recapitulating the correa cascade.Frontiers in cell and developmental biology · 2025Review
Corrections and comments
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Authors and funding
15 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gastric cancer is one of the most frequent cancer types in the Latin American population, and its development is related to multiple factors, including diet. The present systematic review and meta-analysis, based on PRISMA, aims to determine dietary components associated with gastric cancer in Latin America. The dietary components were divided into food and micro- and macronutrients. Meta-analyses were performed for the different groups of foods, and the effects were calculated using Odds Ratios. A total of 483 studies were identified; thirteen articles were included after removing duplicates and applying the inclusion and exclusion criteria. The meta-analysis for the different groups of food showed that daily consumption of vegetables (OR 0.54; 95% CI [0.41, 071]) and fruits (OR 0.57; 95% CI [0.45, 0.73]) were protective factors for gastric cancer; consumption of fresh meat and eggs (OR 1.47; 95% CI [1.12, 1.95]), and salted, canned, and pickled foods (OR 2.30; 95% CI [1.10, 4.80]) were risk factors for gastric cancer. Consuming carotenoids, plant sterols, total polyphenols, proteins, and polyunsaturated fats was a protective factor regarding micro- and macronutrients. Therefore, the consumption of nitrite and nitrate in meat products and capsaicin was considered a risk factor for gastric cancer.
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