Consumption of Fruits and Vegetables and Gastric Cancer Risk: Answers From Case-Control Study

Abstract

Several dietary and non-dietary factors and genetic predispositions may play an important role in gastric carcinogenesis. The association between fruit and vegetable with gastric cancer (GC) is still unclear. This study aimed to investigate the association between fruit and vegetable intake and GC risk. This case-control study enrolled 173 patients with GC and 313 GC-free controls between March 2015 and August 2018. Dietary data was collected separately from each patient using an interview-based food frequency questionnaire. The results showed a significant (P ≤ .05) inverse association between grape and melon consumption and GC development. In contrast, the consumption of 100% orange juice, orange, pear, and strawberry increased significantly (P ≤ .05) the risk of GC. However, mixed vegetables, vegetables fried with olive oil, and onion consumption showed a significant (P ≤ .05) protective effect against GC. No association was detected for the other examined fruits and vegetables (dates, watermelon, peach, green beans, peas, carrot, and stuffed vegetables). Although many fruits and vegetables may reduce the risk of GC, others may increase it. The method of vegetable and fruit preparation may affect the nutritive value. More studies are warranted to confirm our findings.