A Japanese study by Shoichirio Tsugane and Shizuka Sasazuki examined the role of diet in the development of gastric, or stomach, cancer.

Helicobacter pylori infection is a strong and established risk factor for stomach cancer. After reviewing the evidence from many studies, the researchers found that the risk may also be increased with a high intake of various traditional Japanese salt-preserved foods. Processed meat and N-nitroso compounds may be associated with an increased risk of gastric cancer.


Gastric cancer risk is decreased with a high intake of fruit and vegetables, particularly fruit. The researchers note that it remains unknown what constituents in fruit and vegetables play a role in gastric cancer prevention. Consumption of green tea is also possibly associated with a decreased risk of gastric cancer, although the researchers note that the protective effect is limited to Japanese women, most of whom are nonsmokers.


The main source for this article is TheCancerBlog