RESUMO
BACKGROUND: Polyphenol intake has been associated with a decreased risk of some types of cancer, including gastric cancer (GC). However, few studies address this topic in the Latin American population. In the present study, we evaluated the association between polyphenol intake and the risk of GC in the Brazilian Amazon region. METHODS: A case-control study was conducted in Belém (Amazon region) from July 2017 to February 2021. A total of 193 GC cases and 194 controls of both sexes, between 18 and 75 years old, were included in the study. Dietary data were collected using a validated food-frequency questionnaire and polyphenol intake identified using the Phenol-Explorer database. Logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CI), with adjustement for potential confounders. RESULTS: Cases and controls had similar total polyphenol intake (356.4 mg/1000 kcal/d and 331.1 mg/1000 kcal/d, respectively; p = 0.086). After adjusting for potential confounders, high consumption of flavan-3-ols (highest vs. lowest tertile: OR 0.41, 95% CI 0.18-0.94) and hydroxybenzoic acids (highest vs. lowest tertile: OR 0.24, 95% CI 0.10-0.56) was associated with a decreased risk of GC. The opposite was true regarding the intake of flavones (OR 2.46, 95% IC 1.17-5.18) and other polyphenols (OR 2.54, 95% IC 1.16-5.54). When stratifying according to anatomical topography, we observed that the intake of total flavonoids, flavan-3-ols, and flavanones reduced the risk of cardia GC while that of hydroxybenzoic acids reduced the risk of non-cardia GC. In addition, the intake of flavones and other polyphenols was associated with an increased risk of non-cardia GC. According to histologic subtypes, hydroxybenzoic acid intake was associated with a reduced risk of intestinal-type GC (OR 0.21, 95% IC 0.07-0.64), while flavone consumption was associated with an increased risk of diffuse-type GC (OR 2.59, 95% IC 1.05-6.42). CONCLUSIONS: Our findings suggest that in the Brazilian Amazon region the high intake of flavan-3-ols and hydroxybenzoic acids is associated with a reduced risk of GC, suggesting a potential beneficial role of these compounds against GC.
Assuntos
Flavonas , Neoplasias Gástricas , Masculino , Feminino , Humanos , Adolescente , Adulto Jovem , Adulto , Pessoa de Meia-Idade , Idoso , Polifenóis , Estudos de Casos e Controles , Neoplasias Gástricas/epidemiologia , Neoplasias Gástricas/prevenção & controle , Brasil/epidemiologia , Dieta , Hidroxibenzoatos , Fatores de RiscoRESUMO
Introducción: el consumo de dietas con un potencial alcalinizante ha sido asociado con varios efectos beneciosos sobre la salud. El potencial alcalinizante de un alimento en particular puede evaluarse mediante el cálculo del PRAL, una fórmula que tiene en cuenta el contenido de sulfato, fosfato, cloruro, sodio, calcio, potasio y magnesio de los alimentos. Objetivos: revisar la literatura para vericar el efecto del magnesio y alimentos/agua con potencial alcalinizante para la salud. También evaluar la capacidad de un filtro comercial para hacer el agua más alcalinizante y aumentar su contenido de magnesio. Materiales y métodos: se utilizaron cuatro filtros y el PRAL se calculó para todas las muestras; los valores se expresaron como media ± desviación estándar. Resultados: se encontró un aumento en el pH (IC 95%: 2,702 a -2,548; p<0,0001) y una reducción en el valor de PRAL (IC 95%: 1,418 a 2,081; p<0,0001). El magnesio fue el mayor predictor de un valor de PRAL alcalinizante dado que hubo un incremento estadísticamente significativo (IC 95%: 54,00 a -39,16; p<0,0001) en el contenido de magnesio después del proceso de filtración independiente de la fuente de agua. Conclusiones: la mayoría de los estudios sugiere que el consumo de alimentos alcalinizantes se asocia con una reducción de la resorción ósea y la inhibición de la actividad de los osteoclastos. El consumo de magnesio se relaciona con un menor riesgo de enfermedad cardiovascular, diabetes tipo II y determinados tipos de demencia como la enfermedad de Alzheimer.
Introduction: the intake of alkalizing potential diets has been associated with various bene¬cial effects on health. The alkalizing potential of a particular food can be evaluated by the PRAL calculation, a formula considering the content of sulfate, Phosphate, chloride, sodium, calcium, potassium and magnesium in food. Objectives: to check the scientific literature to verify the effect of magnesium and food/water with alkalizing potential for health. The capacity of a commercial filter to make water more alkalizing and increase the content of magnesium was also evaluated. Materials and methods: four filters were used and PRAL was calculated for all samples, and the values were reported as mean ± standard deviation. Results: an increase in pH was observed (CI 95%: -2,702 to -2,548; p<0,0001) and a reduction in the PRAL value (CI 95%: 1,418 to 2,081; p<0,0001). Magnesium was the major predictor of an alkalizing PRAL value, since there was a statistically significant increase (CI 95%: -54,00 to -39,16; p<0,0001) in the content of magnesium after the independent filtration process of water source. Conclusions: most of the studies suggest that the consumption of alkalizing water is associated with a reduction in bone resorption and inhibition of osteoclast activity. The consumption of magnesium is associated with a less risk of cardiovascular disease, type II diabetes and certain types of dementia such as Alzheimer.