Which Foods Raise Gastric Cancer Risk?

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Which Foods Raise Gastric Cancer Risk?

Rising rates of gastric and esophageal cancer have led to large studies over the last decade designed to identify risk factors for these cancers. Dietary factors may play a significant role in the etiology of gastric and esophageal cancers, yet few studies have addressed a relationship between diet and gastric/esophageal cancer.

The goal of this study was to determine dietary patterns related to the development of four types of cancer: esophageal adenocarcinoma; adenocarcinoma of the gastric cardia; esophageal squamous cell carcinoma; and noncardia gastric adenocarcinoma. A demographic and food-frequency questionnaire was completed by 1,095 patients with one of the four forms of cancer and 687 healthy controls.

Higher intake of cholesterol, animal protein and fat, and vitamin B12 increased risk of all four forms of cancer. Taking vitamin C supplements reduced noncardia gastric cancer risk by 40%. Taking vitamins A, B6, and folate, as well as eating polyunsaturated fats, fiber, and carbohydrates, significantly decreased the risk of the four forms of cancer. Obesity was also strongly associated with these cancers.

The authors conclude that their data suggest that several nutrients found in animal-based foods elevate gastric/ esophageal cancer risk, while nutrients in plant-based foods lower this risk.

Mayne ST, Risch HA, Dubrow R, et al. Nutrient intake and risk of subtypes of esophageal and gastric cancer. Cancer Epidemiology, Biomarkers & Prevention 2001:10, pp. 1055-1062.
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