Mide Kanseri ve Beslenme

Giriş: Ülkemizde Güneydoğu ve Doğu Anadolu bölgelerinde mide kanseri en sık rastlanan kanserler arasında yeralmaktadır. Çalışmalarda beslenmenin mide kanser etyolojisinde önemli bir faktör olduğu tanımlanmıştır. Bu çalışmada,mide kanserinde diyet alışkanlıklarının etkisi araştırıldı.Yöntemler: Çalışma Dicle Üniversitesi Tıp Fakültesi Hastanesi’nde 2004-2005 tarihleri arasında onkoloji departmanındayürütüldü. Vaka-kontrollü çalışmada sırasıyla 81 mide kanserli hasta (MCH) , 40 sağlıklı gönüllü birey (Kontrol-1), 40diğer kanserli hasta (Kontrol-2), 3 ana grup olarak değerlendirildi. Katılımcılara ‘Mide Kanseri Takip Formu’ (MKTF) ve‘Beslenme Anket Formu’ (BAF) kullanılarak anket uygulandı. Bu anketlerde katılımcıların demografik ve beslenmeözellikleri arasındaki ilişki ’Pearson Chi-Square testi’ kullanılarak değerlendirildi.Bulgu-Sonuç: Üç ana grubun demografik ve beslenme değişkenleri karşılaştırıldı. Farklı sonuçlar bulundu. Bazıdeğişkenler mide kanseri ile ilişkiliyken, bazıları ilişkisiz bulundu. İleri yaş, erkek cinsiyet, kırsal yaşam, ev hanımı veçiftçilik meslekleri, sosyokültürel-sosyoekonomik düzey düşüklüğü, kalabalık ailede yaşam, A kan grubu, sebzemeyveden kısıtlı beslenme, kötü ağız hijyeni ve yetersiz diş fırçalama alışkanlığı MCH’larında anlamlı bulundu. MCH’larıet, tuzlanıp-saklanmış et ürünleri, tuzlu peynir, tuzlanmış salamura zeytin, kahve, kırmızı pul biberi, meyve, salata,kuruyemiş gibi besin ve içecek gruplarını az tükettikleri tespit edildi. MCH’larında tandır fırın (ateşte/közde pişmiş)ekmeği ve katı-sıvı yağ tüketimi oldukça anlamlıydı.

Gastric Cancer and Nutrition

Objectives: Gastric cancer is one of the most common cancers in Southeast and Eastern Anatolia Regions in our country. Nutrition is an important factor in the etiology of gastric cancer has been identified in different studies. In this study, the effect of dietary habits on gastric cancer was investigated. Methods: This study was conducted in Dicle University School of Medicine Department of Oncology between 2004 and 2005. In this case-controlled study, patients were divided into three main groups as followed; Group 1. 81 patients with gastric cancer (GCP), group 2. 40 healthy volunteers (Control-1), group 3. 40 patients with other cancer (Control-2). A questionnaire was applied to the participants by using Gastric Cancer Follow-up Form (GCFF) and Nutrition Questionnaire Form (NQF). In these questionnaires, the relationship between the demographic and nutritional characteristics of the participants was evaluated using the Pearson Chi-Square test. Finding-Results: Demographic and nutritional variables of three groups were compared. Different results were found. Some variables were associated with gastric cancer, while others were unrelated. Advanced age, male gender, living in rural area, to be housewife, to be farmer, low sociocultural and socioeconomic level, living in crowded families, A blood group, restricted nutrition from vegetables and fruits, poor oral hygiene and insufficient tooth brushing habits were found to be significant in gastric cancer patients. GCPs consumed less food and drink groups such as meat, salted-preserved meat products, salted cheese, salted olives, coffee, red paprika, fruit, salad. In GCP group, tandoor oven (cooked on fire/embers) bread and oil consumption were very significant.

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