Ranking and Prioritizing Risk Factors for Gastric Cancer

Q3 Nursing
Ali Reza Yusefi, Shima Bordbar, Gholamhossein Mehralian, Kamran Bagheri Lankarani, Mohammad Khammarnia, Zahra Kavosi, Peivand Bastani
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引用次数: 0

Abstract

Background: Gastric cancer is one of the gastrointestinal tract cancers with the highest mortality rate; hence, accurate knowledge of the main causes of this disease is of paramount importance to plan, monitor, and evaluate national and regional programs to control this cancer. The present study was to rank and prioritize gastric cancer risk factors. Methods: In this study, gastric cancer risk factors were first extracted in a systematic review, and they were then ranked and prioritized using a focused group discussion. MICMAC software was used to rank the factors. Results: According to the findings, the following 13 factors had the highest effect on the incidence of gastric cancer: socioeconomic status, age, consumption of pickles and sour vegetables, salt consumption, meat consumption (red, smoked, and processed and salty), consumption of fried foods, consumption of fats and oils, consumption of fish (Salty, smoked, and processed), consumption of bread and leftovers and moldy foods, irregular eating habits, excessive daily calorie intake, smoking (cigarettes, opium, and hookah), and alcohol consumption. Conclusion: Prioritizing risk factors would help policymakers identify and present executive strategies and detect action priorities to manage gastric cancer risk factors. According to the findings of the present study, national planning to support vulnerable socio-economic groups, the development of screening programs, and the early detection of diseases in the early stages at an early age, and diet adjustment to increase the consumption of fresh fruits and vegetables and reduce salt, high-fat and fried foods, salted foods, and processed meats are recommended.
胃癌危险因素的排序和优先排序
背景:胃癌是死亡率最高的胃肠道肿瘤之一;因此,准确了解这种疾病的主要原因对于规划、监测和评估控制这种癌症的国家和区域规划至关重要。本研究的目的是对胃癌危险因素进行排序。方法:本研究首先通过系统综述提取胃癌危险因素,然后通过焦点小组讨论对其进行排序和优先级排序。采用MICMAC软件对各因素进行排序。结果:根据研究结果,以下13个因素对胃癌的发病率影响最大:社会经济地位、年龄、泡菜和酸菜的消费、盐的消费、肉的消费(红的、烟熏的、加工过的和咸的)、油炸食品的消费、脂肪和油的消费、鱼的消费(咸的、烟熏的和加工过的)、面包和剩饭剩菜和发霉的食物的消费、不规律的饮食习惯、每日过多的热量摄入、吸烟(香烟、鸦片和水烟)和酒精的消费。结论:确定风险因素的优先级有助于决策者确定和提出执行策略,并发现管理胃癌风险因素的行动重点。根据本研究的结果,建议制定国家计划,支持脆弱的社会经济群体,制定筛查方案,在早期阶段及早发现疾病,并调整饮食,增加新鲜水果和蔬菜的消费,减少盐、高脂肪和油炸食品、咸味食品和加工肉类。
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来源期刊
Open Public Health Journal
Open Public Health Journal Social Sciences-Health (social science)
CiteScore
1.00
自引率
0.00%
发文量
87
期刊介绍: The Open Public Health Journal is an Open Access online journal which publishes original research articles, reviews/mini-reviews, short articles and guest edited single topic issues in the field of public health. Topics covered in this interdisciplinary journal include: public health policy and practice; theory and methods; occupational health and education; epidemiology; social medicine; health services research; ethics; environmental health; adolescent health; AIDS care; mental health care. The Open Public Health Journal, a peer reviewed journal, is an important and reliable source of current information on developments in the field. The emphasis will be on publishing quality articles rapidly and freely available worldwide.
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