Gastric cancer research in Mexico: A public health priority

Table 2 Studies of risk and protection factors in gastric cancer in the Mexican population

Ref.	Year	Institute of adscription of corresponding author-city	Main finding	Quantity and type of groups studied
[25]	2012	UVXalapa, Veracruz	Protective effect against gastric cancer: use of mouthwash, refrigeration of food and regular consumption of fruit and vegetablesRisk of gastric cancer: omission of breakfast and failure to refrigerate food	49 gastric cancer162 controls
[27]	2012	INSPCuernavaca, Morelos	Risk of gastric cancer: moderate to high capsaicin consumption synergistically in genetically susceptible individuals (IL-1B-31C allele carriers) infected with more virulent H. pylori (CagA positive) strains	158 gastric cancer317 controls
[28]	2009	INSPCuernavaca, Morelos	Protective effect against gastric cancer: higher intake of cinnamic acids, secoisolariciresinol and coumestrol.Main sources of these molecules: pears, mangos, beans, carrots, squash and legumes	257 gastric cancer478 controls
[29]	2003	INSPCuernavaca, Morelos	Risk of gastric cancer: high consumption of capsaicin (90-250 mg of capsaicin per day, 9-25 jalapeno peppers per day), compared to low-level consumption (0-29.9 mg of capsaicin per day, 0-3 jalapeno peppers per day); this effect is independent of H. pylori status	234 gastric cancer468 controls
[30]	1999	INSPCuernavaca, Morelos	Protective effect against gastric cancer: intake of polyunsaturated fat, fiber and vitamin E, independent of the histological type of the tumor (intestinal or diffuse)Risk of gastric cancer: consumption of saturated fat and cholesterol	220 gastric cancer752 controls
[26]	1999	NCI1Bethesda, MD, United States	Protective effect against gastric cancer: intake of yellow and orange vegetables.Risk of gastric cancer: consumption of fresh and processed meat, dairy products, fish and salty snacks	220 gastric cancer752 controls
[31]	1998	INSPCuernavaca, Morelos	No association with risk of gastric cancer: consumption of foods prepared with corn, wheat or rice	220 gastric cancer752 controls
[32]	1998	INSPCuernavaca, Morelos	Risk of gastric cancer: wine consumption at least 10 glasses per month.No association with risk for gastric cancer: consumption of beer and distilled alcoholic beverages including brandy, rum and tequila	220 gastric cancer752 controls
[33]	1994	INSPCuernavaca, Morelos	Potential risk of gastric cancer: chili pepper consumption	220 gastric cancer 752 controls

¹In collaboration with the INSP. H. pylori: Helicobacter pylori; UV: University of Veracruz/Universidad Veracruzana; INSP: National Institute of Public Health/Instituto Nacional de Salud Pública; NCI: National Cancer Institute.