TAILIEUCHUNG - Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence

HeR2 status. Your pathology report usually includes the cancer’s HER2 status. The HER2 gene is responsible for making HER2 proteins. These proteins are receptors on breast cells. Under normal circumstances, HER2 receptors help control how a breast cell grows, divides, and repairs itself. But in about 25% of breast cancers, the HER2 gene can become abnormal and make too many copies of itself (amplification of the HER2 gene). Amplified HER2 genes command breast cells to make too many receptors (overexpression of the HER2 protein). When this happens, the overexpressed HER2 receptors shout at (rather than talk to) the breast. | PO Box 2345 Beijing 100023 China wjg@ World J Gastroenterol 2006 July 21 12 27 4296-4303 World Journal of Gastroenterology ISSN 1007-9327 2006 The WJG Press. All rights reserved. esophageal cancer Nitrosamine and related food intake and gastric and oesophageal cancer risk A systematic review of the epidemiological evidence Paula Jakszyn Carlos Alberto Gonzalez Paula Jakszyn Carlos Alberto Gonzalez Unit of Nutrition Environment and Cancer Department of Epidemiology and Cancer Registry. Institut Català d Oncologia ICO- IDIBELL L Hospi-talet de Llobregat 08907 Barcelona Spain Supported by a fellowship of the Fundacio Privada Institut D investigacio Biomédica de Bellvitge IDIBELL and partially funded by the ISCIII network RCESP C03 09 Spain and ECNiS Network from the 6FP of the EC Correspondence to Paula Jakszyn MPH Department of Epidemiology and Cancer Registry ICO-IDIBELL Catalan Institute of Oncology. Via km. 2 7 s n 08907 L Hospitalet de LLobregrat Barcelona Spain. paujak@ Telephone 34-93-2607401 Fax 34-93-2607787 Received 2005-07-18 Accepted 2005-12-25 Abstract AIM To study the association between nitrite and nitrosamine intake and gastric cancer GC between meat and processed meat intake GC and oesophageal cancer OC and between preserved fish vegetable and smoked food intake and GC. METHODS In this article we reviewed all the published cohort and case-control studies from 1985-2005 and analyzed the relationship between nitrosamine and nitrite intake and the most important related food intake meat and processed meat preserved vegetables and fish smoked foods and beer drinking and GC or OC risk. Sixty-one studies 11 cohorts and 50 case-control studies were included. RESULTS Evidence from case-control studies supported an association between nitrite and nitrosamine intake with GC but evidence was insufficient in relation to OC. A high proportion of case-control studies found a positive association with meat intake for both .

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