Page 239 - EJMO-9-1

Eurasian Journal of Medicine and
Oncology
Grains, legumes, and gastric cancer

acid production and acid reflux, both recognized risk as albumins, globulins, lectins, and protease inhibitors,
factors for GC. In addition, the high consumption of all of which can contribute to GC prevention. Lectins
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starchy foods, like rice, promotes nitrosation reactions are carbohydrate-binding proteins found in pulses that
in the stomach, where nitrites and nitrates can form can bind to tumor cell membranes, inhibiting cancer cell
carcinogenic compounds. The combination of rice and proliferation while enhancing immune responses and
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green peas in common Jordanian meals may intensify this inducing apoptosis in cancer cells. They also trigger other
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effect, explaining the observed increase in GC risk. While processes, such as changes in the cell’s outer layer, loss of
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green peas themselves contain beneficial nutrients, their mitochondrial function, and cessation of the cell cycle.
consumption in such a dietary context may contribute to Protease inhibitors, such as Bowman–Birk inhibitors
an elevated GC risk. (BBI), play a crucial role in cancer prevention by targeting
pathways involved in cancer development. They work by
Our findings reveal significant protective associations
between the consumption of hummus and cooked dried reducing the generation of reactive oxygen species that can
damage cells and promote cancer. For example, soybean
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beans and the risk of GC. Specifically, hummus intake was BBI suppressed the growth of AGS cells (GC cell line)
associated with decreased GC risk, with an OR of 0.48 (CI: by inhibiting the activity of matrix metalloproteinases
0.264 – 0.97) in the third quartile. Similarly, cooked dried (MMP-2 and MMP-9), enzymes involved in tumor
beans, including fava and navy beans, were associated with invasion. BBI also reduces the secretion of vascular
protective effects, with an OR of 0.40 (CI: 0.20 – 0.81) in endothelial growth factor, which is crucial for tumor
the second quartile. These findings align with existing angiogenesis. 34,35 These functions indicate the potential
studies highlighting the health benefits of legumes in GC role of BBI in reducing GC progression. In addition,
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prevention. For instance, a hospital-based multi-case– gamma-aminobutyric acid (GABA), a non-protein amino
control study in Spain involving 1,233 participants (778 acid found in legumes, demonstrates anti-inflammatory
confirmed cancer cases) reported that higher adherence activity. Research has shown that diets rich in GABA
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to pro-vegetarian diets, which emphasize legumes such can lead to anti-inflammatory effects, contributing
as lentils and chickpeas, was associated with a reduced to cancer protection by supporting overall immune
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GC risk. Likewise, a case–control study in Italy (230 GC function. Furthermore, albumin and globulin proteins
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cases, 547 controls) found that dietary isoflavones from from legumes can inhibit cancer cell growth and spread
non-soy legumes, such as fava beans, lentils, and chickpeas, by blocking enzymes that facilitate cancer cell movement
were associated with a decreased GC risk, showing an OR and proliferation. Collectively, these protein components
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of 0.66 (CI: 0.45 – 0.99) in the third quartile, indicating highlight the mechanisms through which legumes can
that higher total isoflavone intake is protective against contribute to GC prevention.
GC. Supporting this, a multi-site case–control study in
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Uruguay (3,539 cancer cases, 2,032 controls) found that the In addition to bioactive proteins, legumes contain a
highest tertile (T3) of legume intake was associated with a range of compounds, notably polyphenols and phytosterols,
significant decrease in the risk of stomach cancer, with an two significant compounds that play crucial roles in
OR of 0.69 (CI: 0.49 – 0.97), suggesting that higher legume reducing GC risk through multifaceted mechanisms. The
intake is protective against GC. Collectively, these studies polyphenols in legumes, primarily phenolic acids and
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underscore the protective role of legumes in reducing GC flavonoids, exhibit significant anti-inflammatory and
risk across diverse populations. anticancer effects that may help reduce GC risk. Recent
studies highlight that these polyphenols can reduce the
The protective association between legume secretion of pro-inflammatory mediators such as nitric
consumption and a reduced risk of GC can be attributed to oxide, interleukin-6, and tumor necrosis factor-α. By
dietary fiber and its mechanisms. Dietary fiber in legumes downregulating key pro-inflammatory cytokines and
may reduce nitrite levels in the stomach, which is crucial enzymes, these polyphenols offer therapeutic benefits for
because these compounds can be converted into N-nitroso managing inflammation-related conditions and lowering
compounds that, when combined with amines, can form GC risk. Among the flavonoids, both isoflavones and
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nitrosamines classified as carcinogenic. Furthermore, flavanols play significant roles in reducing GC risk.
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dietary fiber increases stool bulk, reduces transit time Isoflavones such as genistein and daidzein exhibit strong
through the colon, and dilutes potential carcinogens antioxidant and antiproliferative properties. These
present in the diet. Together, these mechanisms compounds inhibit GC cell proliferation by inducing cell
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underscore the vital role of dietary fiber from legumes cycle arrest, promoting apoptosis, and reducing oxidative
in reducing the risk of GC. Pulses, including chickpeas stress by scavenging free radicals. Genistein also plays
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and dried beans, contain various bioactive proteins such a crucial role in inhibiting H. pylori growth, a bacterium

Volume 9 Issue 1 (2025) 231 doi: 10.36922/ejmo.6606