REVIEW ARTICLE - ANTIOXIDANT MICRONUTRIENTS AND GASTRIC-CANCER

A review of the literature reveals a very consistent association betwe en gastric cancer risk and low intake of fruits and vegetables. This o bservation has been documented in many countries with different epidem iological techniques: interpopulation correlations, case-control studi es and follow up of several cohorts. Low serum levels of beta-carotene and alpha-tocopherol, but not vitamin C, have been reported in patien ts with gastric dysplasia. Helicobacter pylori infection has been asso ciated with lower concentrations of vitamin C in the gastric juice. De tailed studies in Colombia and New Orleans have shown a gradient towar ds lower concentration in the gastric juice and lower ratios of gastri c juice to serum concentration of vitamin C in the following compariso ns: i) lower vs. higher gastric cancer risk; ii) mild vs. advanced gas tric precancerous histopathologic lesions; iii) mild vs. advanced degr ee of atrophy; iv) mild vs. advanced damage to the surface gastric epi thelium; v) lower vs. higher gastric pH. Such a gradient is not observ ed for serum levels of vitamin C. The role of infection with H. pylori in the metabolism of ascorbic acid is discussed, as well as the possi ble role of ascorbic acid in inhibiting cell damage by reactive oxygen species.