[INFLUENCE OF DIET IN PRIMARY PREVENTION OF GASTRIC CANCER, IN PATIENTS INFECTED WITH HELICOBACTER PYLORI].

Abstract

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.