Alimentation et cancer gastrique

Abstract

Stomach cancer is mainly represented by gastric adenocarcinomas, which remain one of the top ten causes of mortality worldwide with a pejorative prognosis. Its incidence remains variable throughout the world, it is characterized by a significant geographical disparity. The aim of our work is to describe the food profile in people who suffer from gastric cancer using a nutritional survey spread over a period of 2 months before and after chemotherapy, in the medical oncology department in the wilaya of Mostaganem. During this period, 30 patients were admitted for treatment of a gastric tumor, the average age of these patients was 54.83 _+ 19.30 years old patients aged 26-80 years. Patients were smokers, this factor had a statistically significant relationship with gastric adenocarcinoma 50%. Metastatic forms at the time of diagnosis exceeded 50%. Their diets are poor in fruits and vegetables and dietary fiber and use fat and consumption of white meats and cold meats, and industrial juice drinks more than water and natural juices as well as lipid intake and sugary products and do not consume vitamins E, D, B12, B6 and iron. Stomach cancer patients have average to low economic and educational status and with lower physical activity and stress also age and weight are identified as risk factors for stomach cancer. A moderate lifestyle and a balanced, healthy diet can help lower the risk of cancer.