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High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.
Eating large amounts of pickled food may promote the development of gastric cancer.
Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
Consumption of large amounts of allium vegetables reduces risk of gastric cancer in a meta-analysis.
Generous intake of allium vegetables, such as onion, garlic, leek, and scallion, may reduce the likelihood of gastric cancer.
Regular intake of citrus fruits may confer individuals with a lower risk of stomach cancer.
Women who are cigarette smokers are more likely to develop inflammatory bowel diseases, such as ulcerative colitis and Crohn's disease, than those who have never smoked a stick of cigarette.
High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
Alcohol and beer drinkers are highly vulnerable to colorectal 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.
