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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.
Increased consumption of high fiber diets may significantly cut down esophageal and gastric cardia cancer risks. This research work assessed the role regular ingestion of dietary fiber play in the prevention of cancers of the esophagus and stomach. Researchers examined the dietary fiber intake of a large number of subjects. The esophageal and gastric cardia...
Low esophageal and gastric cancer risk is associated with generous intake of diets high in flavonols.
Tumors and cancerous cells are less likely to develop in the stomach of frequent consumers of high fiber diets.
High intake of citrus fruits may exert a protective effect on stomach cancer.
