nogrЭкспериментальная и клиническая гастроэнтерологияExperimental and Clinical Gastroenterology1682-8658«Global Media Technologies»10.31146/1682-8658-ecg-211-3-89-97nogr-2340Research ArticleОБЗОРREVIEWПищевые привычки и риск рака желудкаEating habits and stomach cancer riskhttps://orcid.org/0000-0002-6581-7017ЛивзанМ. А.LivzanM. A.noemail@neicon.ruhttps://orcid.org/0000-0001-9370-4768ГаусО. В.GausO. V.gaus_olga@bk.ruhttps://orcid.org/0000-0003-2202-8146ПопеллоД. В.PopelloD. V.noemail@neicon.ruФедеральное государственное бюджетное образовательное учреждение высшего образования «Омский государственный медицинский университет» Министерства здравоохранения Российской ФедерацииРоссияOmsk State Medical UniversityRussian FederationФедеральное государственное бюджетное учреждение дополнительного профессионального образования «Центральная государственная медицинская академия» Управления делами Президента РФРоссияCentral State Medical Academy of the Administration of President of the Russian FederationRussian Federation202325072023038997Copyright © Ливзан М.А., Гаус О.В., Попелло Д.В., 20232023Ливзан М.А., Гаус О.В., Попелло Д.В.Livzan M.A., Gaus O.V., Popello D.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.nogr.org/jour/article/view/2340

В настоящее время рак желудка (РЖ) занимает пятое место в структуре онкологической заболеваемости и остается третьей по значимости причиной онкологической смертности во всем мире. Формирование РЖ происходит под влиянием генетических и эпигенетических факторов, а среди последних значимая роль отводится пищевым привычкам. Первичная профилактика рака путем изменения образа жизни и рациона питания является важной и высокоприоритетной стратегией современного здравоохранения. В данной статье представлен обзор и систематизация имеющихся данных о влиянии факторов питания на риск формирования РЖ.

Stomach cancer (GC) ranks fifth in the structure of cancer incidence and remains the third leading cause of cancer mortality worldwide. The formation of gastric cancer occurs under the influence of genetic and epigenetic factors. Among the latter, eating habits play a significant role. Primary prevention of cancer through lifestyle and dietary changes is an important and high priority strategy in modern health care. This article presents an overview and systematization of the available data on the influence of nutritional factors on the risk of gastric cancer formation.

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The authors declare that there are no conflicts of interest present.