[INFLUENCE OF DIET IN PRIMARY PREVENTION OF GASTRIC CANCER, IN PATIENTS INFECTED WITH HELICOBACTER PYLORI]. / Influencia de la dieta en la prevención primaria del cáncer gástrico. EN PACIENTES CON INFECCIÓN POR HELICOBACTER PYLORI.

INTRODUCTION: Helicobacter pylori infection is the main risk factor for developing gastric cancer, with the influence of genetic, toxic and dietary factors. It is the fourth most common cancer and the second most deadly worldwide, so its prevention is important specially focusing on dietary habits, to be approached from the primary care setting. AIM: Evaluate the influence of diet on the primary prevention of gastric cancer in patients with Helicobacter pylori infection. METHODS: Systematic review, the keywords "Helicobacter pylori", "diet" and "stomach neoplasms" were previously selected from the DeCS and MeSH structured vocabulary. Sources of primary and secondary databases were consulted, limits were established. RESULTS: H. pylori infection and dietary factors may act synergistically in the development of gastric cancer and some cooking practices. Dietary factors may increase the risk of gastric cancer like the high consumption of salt, salty foods, saturated fat, red and processed meats, while fruits and vegetables may be considered as a protective factor, especially the high consumption of Allium and the cruciferous family. CONCLUSIONS: The lifestyle and dietary habits may influence the development of gastric cancer, especially in patients with H. pylori infection. Decreasing consumption of salty, processed, smoked or pickled foods, red meat and saturated fat, avoiding toxins, and carrying out a diet rich in fruits and vegetables, in addition to eradicating the bacteria, can be considered the most effective preventive strategy against the risk of developing gastric cancer.

Influencia de la dieta en la prevención primaria del cáncer gástrico en pacientes con infección por Helicobacter Pylori / Influence of diet in primary prevention of gastric cancer in patients infected with Helicobacter Pylori

Objetivo. Revisar la influencia de la dieta en la prevención primaria del cáncer gástrico, en pacientes con infección por Helicobacter pylori. Metodología. Revisión sistemática. Seleccionando «Helicobacter pylori», «diet» y «stomach neoplasms» del vocabulario estructurado DeCS y MeSH. Se consultaron fuentes de bases de datos primarias y secundarias, estableciendo límites. Resultado. La infección por H. pylori y los factores dietéticos pueden actuar de forma sinérgica en el desarrollo de cáncer gástrico, así como algunas prácticas de cocinado. Los factores dietéticos que pueden incrementar el riesgo de cáncer gástrico son el consumo elevado de sal, alimentos salados, grasas saturadas, carnes rojas y procesadas. En cambio, el de frutas y verduras sería un factor protector, en especial el de las del género allium y de la familia de las crucíferas. Conclusiones. Los estilos de vida y hábitos dietéticos pueden influir en el desarrollo de cáncer gástrico, especialmente en pacientes con infección por H. pylori . Disminuir el consumo de alimentos salados, procesados, ahumados o escabechados, carnes rojas y grasas saturadas, evitar tóxicos y tener una dieta rica en frutas y verduras, además de erradicar la bacteria, puede considerarse la estrategia preventiva más efectiva frente al riesgo de desarrollar cáncer gástrico (AU)

Introduction. Helicobacter pylori infection is the main risk factor for developing gastric cancer, with the influence of genetic, toxic and dietary factors. It is the fourth most common cancer and the second most deadly worldwide, so its prevention is important specially focusing on dietary habits, to be approached from the primary care setting. Aim. Evaluate the influence of diet on the primary prevention of gastric cancer in patients with Helicobacter pylori infection. Methods. Systematic review, the keywords «Helicobacter pylori», «diet» and «stomach neoplasms» were previously selected from the DeCS and MeSH structured vocabulary. Sources of primary and secondary databases were consulted, limits were established. Results. H. pylori infection and dietary factors may act synergistically in the development of gastric cancer and some cooking practices. Dietary factors may increase the risk of gastric cancer like the high consumption of salt, salty foods, saturated fat, red and processed meats, while fruits and vegetables may be considered as a protective factor, especially the high consumption of Allium and the cruciferous family. Conclusions. The lifestyle and dietary habits may influence the development of gastric cancer, especially in patients with H. pylori infection. Decreasing consumption of salty, processed, smoked or pickled foods, red meat and saturated fat, avoiding toxins, and carrying out a diet rich in fruits and vegetables, in addition to eradicating the bacteria, can be considered the most effective preventive strategy against the risk of developing gastric cancer (AU)