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Factores de riesgo para cáncer gástrico en pacientes colombianos.

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Title: Factores de riesgo para cáncer gástrico en pacientes colombianos.
Alternate Title: Risk factors for gastric cancer in Colombian patients.
Authors: Zuleta, Martín Gómez1, Regino, William Otero2, Lobo, Xiomara Ruiz3
Source: Revista Colombiana de Gastroenterología. Apr2009, Vol. 24 Issue 2, p134-143. 10p. 3 Charts.
Subjects: GASTROINTESTINAL tumors, GASTROINTESTINAL diseases, ULCERS, HELICOBACTER pylori, HELICOBACTER pylori infections, GASTROINTESTINAL stromal tumors, FOOD habits, INDIGESTION, THERAPEUTICS, DISEASE risk factors
Geographic Terms: COLOMBIA
Abstract (English): Introduction. The gastric cancer (GC) is one of the principal reasons of death in Colombia, but unfortunately the majority of cases are detected in advanced conditions when the treatment options are very poor. Objectives. To determine the prevalence of environmental and genetical factors (such as nourishing habits, smoking and familiar history of gastric cancer) in patients with gastric cancer and duodenal ulcer associated with Helicobacter pylori infection. Patients and Methods. It is an observational analytical study that compares differences with regard to the consumption of food and habits related to GC in two groups of patients, one with GC (cases) and the other one with duodenal ulcer (DU) (control). Results. 90 patients with GC and 93 with DU were included. Average age of the cases with GC was 60.5 years +/-15 and with DU 57.1 +/-13.5 years (p: NS). Men with GC 57.8 vs 60.2 % women (p: NS). A positive association with the following four factors was founded: to salt a plate before trying it OR 5.56 (IC95%1.8-17.1) p = 0.01, consumption of roasted food OR 3.97 (IC95 % 2.2-7.4) p = 0001, gastric cancer history in first degree relatives OR 4.2 (IC95 % 1.7- 10.4) p: 0.001 and consumption of oven cooked food OR 5.68 (IC95%1.21 to 26.7), p 0.014. Conclusion. With these results the study concludes that it is advisable to reduce the consumption of salt in the diet, to avoid the consumption of smoked food and to make a screening in first degree relatives of patients with GC. [ABSTRACT FROM AUTHOR]
Abstract (Spanish): Introducción. El cáncer gástrico (CG) es una de las principales causas de muerte en Colombia y desafortunadamente la mayoría de casos se detecta en estados avanzados, cuando las opciones de tratamiento son muy pobres. Objetivo. Determinar la prevalencia de los diferentes factores medioambientales (hábitos alimenticios y tabaquismo) y familiares (antecedente familiar de cáncer gástrico) en pacientes con cáncer gástrico y úlcera duodenal asociada a infección por Helicobacter pylori. Pacientes y métodos. Estudio observacional analítico, para comparar proporciones con respecto al consumo de alimentos y hábitos relacionados con CG en dos grupos de pacientes, uno con CG (casos) y otro con úlcera duodenal (UD) (controles). Resultados. En total se incluyeron 90 pacientes con CG y 93 con UD. Edad promedio de los casos 60,5 años +/-15 y en UD 57,1+/-13,5 años (p: NS). Hombres en CG 57,8 vs. 60,2% (p: NS). Se encontró una asociación positiva con los siguientes cuatro factores: colocar sal a un plato antes de probarlo, OR 5,56 (IC 95% 1,8-17,1) p= 0,01, consumo de alimentos asados OR 3,97 (IC 95% 2,2-7,4) p = 0,001, antecedente de cáncer gástrico en familiares de primer grado OR 4,2 (IC 95% 1,7-10,4) p: 0,001 y consumo de alimentos cocinados al horno OR 5,68 (IC 95% 1,21 a 26,7), p 0,014. Conclusión. Con base en estos resultados es recomendable disminuir el alto consumo de sal en la dieta, evitar consumir alimentos expuestos al humo y hacer tamización (screening) a los familiares de primer grado de consanguinidad de pacientes con CG. [ABSTRACT FROM AUTHOR]
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Database: MedicLatina
Description
Abstract:Introduction. The gastric cancer (GC) is one of the principal reasons of death in Colombia, but unfortunately the majority of cases are detected in advanced conditions when the treatment options are very poor. Objectives. To determine the prevalence of environmental and genetical factors (such as nourishing habits, smoking and familiar history of gastric cancer) in patients with gastric cancer and duodenal ulcer associated with Helicobacter pylori infection. Patients and Methods. It is an observational analytical study that compares differences with regard to the consumption of food and habits related to GC in two groups of patients, one with GC (cases) and the other one with duodenal ulcer (DU) (control). Results. 90 patients with GC and 93 with DU were included. Average age of the cases with GC was 60.5 years +/-15 and with DU 57.1 +/-13.5 years (p: NS). Men with GC 57.8 vs 60.2 % women (p: NS). A positive association with the following four factors was founded: to salt a plate before trying it OR 5.56 (IC95%1.8-17.1) p = 0.01, consumption of roasted food OR 3.97 (IC95 % 2.2-7.4) p = 0001, gastric cancer history in first degree relatives OR 4.2 (IC95 % 1.7- 10.4) p: 0.001 and consumption of oven cooked food OR 5.68 (IC95%1.21 to 26.7), p 0.014. Conclusion. With these results the study concludes that it is advisable to reduce the consumption of salt in the diet, to avoid the consumption of smoked food and to make a screening in first degree relatives of patients with GC. [ABSTRACT FROM AUTHOR]
ISSN:01209957