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Frequent consumers of salty foods may have a high tendency to develop stomach cancer.
Individuals who regularly consume high red meat diets are more likely to develop stomach cancer than those who are rare- or non-consumers of red meat.
Compared to non-consumers, heavy consumers of alcohol are more likely to develop stomach cancer.
A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.
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.
Generous intake of diets rich in onions may help to prevent the occurrence of stomach cancer.
Regular consumption of allium vegetables, such as onions and garlic, may confer significant protection against stomach cancer.
Diets rich in allium vegetables, such as onions and garlic, may confer significant protection against gastric cancer.
Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.
High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
