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High dietary intake of salt may increase stomach cancer development risk. This study assessed the correlation between habitual consumption of salty foods and gastric (stomach) cancer risk. Researchers systematically reviewed 10-year old data on salt intake and gastric cancer odds ratio of 2,076498 subjects extracted from 4 cohort and 7 case-control studies. They found a...

Regular consumers of processed meats, such as bacon, are more prone to develop stomach cancer than rare- and non-consumers of these types of meats.

Generous consumption of cruciferous vegetables may reduce stomach cancer risk.

Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.

Individuals who regularly consumed dairy products, such as milk, butter, and margarine, may have a high tendency to develop stomach cancer.

Generous consumption of salt and salt-rich foods may increase stomach cancer development risk.

Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.

High consumption of salty foods may increase stomach cancer risk.

Adequate intake of carrot may help guard against the development of stomach cancer.

High ingestion of foods rich in vitamin E may lessen the likelihood of developing lung cancer.

A decline in the risk of hepatocellular cancer is associated with habitual consumption of vegetables.

Regular consumption of flavonoid-rich foods, such as berries, may decrease the likelihood of developing Parkinson disease.