fa بررسی ارتباط تغذیه و سرطان معده: مروری بر شواهد اپیدمیولوژیک آموزش بهداشت و ارتقاء سلامت education health and promotion پژوهشي Research مقدمه: سرطان معده، چهارمین سرطان شایع دنیاست و رتبه دوم مرگ و میر ناشی از سرطان را به خود اختصاص داده است. اگر چه عفونت هلیکوباکتر پیلوری یک عامل بسیار مهم در ابتلا به سرطان معده است، اما تنها عامل خطرزای ایجاد بیماری به شمار نمی آید و نقش تغذیه به عنوان مهم ترین عامل محیطی در بروز، کنترل و پیش گیری از سرطان معده، بسیار مورد مطالعه قرار گرفته است. مطالعه حاضر با هدف، مروری بر مطالعات پیشین جهت بررسی ارتباط بین چندین عامل رژیمی و سرطان معده انجام شد. روش ها: جستجو در PubMed با Background: Gastric cancer is the fourth most common cancer and is the second cause of death from cancer. Although the Helicobacter pylori infection is a very important factor in gastric cancer, it is not the only risk factor. The role of nutrition has been studied as the most important environmental risk factors in incidence, control and prevention of gastric cancer. This study aimed to review past researches on the association between several dietary factors and gastric cancer. Methods: A literature search in PubMed was done with the use of  "Gastric cancer", "Helicobacter pylori", "Fruit and vegetables", "Meat and processed meat", "Salt and salted food", "Green tea", "Black tea" and "Coffee" as keywords. Findings from 36 cross-sectional, ecologic, case-control, cohort, and meta-analysis studies, until 2011, have been taken into account in this review. Findings: Findings from the current evidence suggest that the risk of gastric cancer decreases with high intake of fruits and fresh vegetables and possibly with green tea consumption, and increases with the intake of various processed meats, salt and salted foods. There is no clear evidence about the relationship between gastric cancer and various meats, fish, black tea and coffee. Conclusion: Dietary modification to increase intake of fruits and fresh vegetables and to reduce intake of salt and salted foods, represent an effective strategy in control and prevention of gastric cancer.   724 738 http://hsr.mui.ac.ir/browse.php?a_code=A-10-39-353&slc_lang=fa&sid=1 Mahdieh Niknam مهدیه نیکنام Yes MSc Student, Student Research Committee, Department of Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran دانشجوی کارشناسی ارشد، کمیته تحقیقات دانشجویی، گروه تغذیه جامعه، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران Leila Azadbakht لیلا آزادبخت No Associate Professor, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran دانشیار تغذیه، مرکز تحقیقات امنیت غذایی، گروه تغذیه بالینی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران