CONSUMPTION OF PROCESSED MEAT AS ONE OF THE DEVELOPMENT FACTORS OF STOMACH ADENOCARCINOMA

• DOI: 10.22533/at.ed.1592592201101

• Palavras-chave: Stomach adenocarcinoma; processed meats; Nutrition

• Keywords: Stomach adenocarcinoma; processed meats; Nutrition

• Abstract:

  Stomach adenocarcinoma, responsible for 95% of malignant tumors, can occur in any part of the stomach extension, is characterized by abnormal cell growth causing inflammation in the inner lining of the stomach mucosa. Stomach adenocarcinoma in the Brazilian population is the third type of cancer that affects men between 60 and 70 years old and is the fifth most frequent type of cancer in women, in the north and northeast regions it is the second type of cancer that most affects men. Factors that influence the development of stomach adenocarcinoma are processed meats or sausages, excess salt, alcohol, smoking and the bacteria Helicobacter pylori. The objective of this work is to present the risk of the consumption of processed meats in the development of stomach adenocarcinoma (gastric cancer). Narrative research of articles was carried out on Google Scholar, Scielo and PubMed platforms between 2015 and 2021 in Portuguese, English and Spanish lines. Analyzing the researched articles, it was observed as one of the causal factors in the development of stomach adenocarcinoma in men and women the consumption of processed meats through the additives used in the conservation of these foods that turn into nitrosamines, which is carcinogenic. As one of the factors causing stomach adenocarcinoma is the consumption of processed meats, minimizing this type of food is crucial for the prevention of this neoplasm, as well as the practice of healthy habits such as good nutrition, prioritizing the consumption of fruits, vegetables, legumes and vegetables.