Diet and gastric cancer

Abstract

Gastric cancer is the second most common fatal malignancy in the world. The incidence and mortality is slowly decreasing, mostly in developed countries. Food and nutritional factors play a major role in gastric carcinogenesis. There is good evidence to suggest that high salt intake or salted food increase the risk of gastric cancer. N-nitroso compounds from dietary sources such as preserved, smoked and salted food were frequently thought to be associated with gastric cancer, but there is lack of sufficient evidence. There are various food items that can reduce the risk of gastric cancer. Fruits and vegetables showed the most consistent results of inverse association with gastric cancer. Vitamin C also has a strong evidence to support its protective role. Other micronutrients and minerals more frequently discussed are β-carotene, selenium and α-tocopherol but their role is still not clear. Tea drinking, especially green tea, possibly has protective effect against gastric cancer. There is strong evidence that refrigeration protects against stomach cancer, probably by facilitating year-round consumption of vegetables and fruits and reducing the need for salt as a preservative. Several intervention studies where the primary end point was not stomach cancer did not support the role of micronutrient and mineral supplement in prevention of gastric cancer. Other large scale intervention studies specific for gastric cancer are underway.