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Habitual consumption of fruits and vegetables may contribute positively to the prevention of stomach (gastric) cancer.
Adequate intake of foods rich in folate may help to inhibit the development of cancerous cells in the esophagus, stomach, and pancreas.
Frequent consumption of raw and cooked garlic may help cut down colorectal and stomach cancer risk.
Both current and former cigarette smokers may have high risk of developing stomach cancer.
Cigarette smoking may contribute positively to the development of cancerous cells and tumors in the stomach.
Low esophageal and gastric cancer risk is associated with generous intake of diets high in flavonols.
High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
Men who are moderate and heavy drinkers of alcohol are highly vulnerable to esophageal, liver, prostate, stomach, colon, pancreatic, and lung cancer.
Frequent consumption of fermented soy foods may increase an individual’s chances of developing stomach cancer.
High intake of tomatoes and lycopene-rich foods may reduce the likelihood of developing stomach cancer.
Tobacco smokers may have a high tendency to develop stomach cancer.
