Prevention of gastric cancer: diet modifications

Abstract

According to the available evidence a probable protective role of vegetables, especially allium vegetables, and fruit consumption against gastric cancer risk probably exist. It also seems probable that high salt intake increases gastric cancer risk. Furthermore, the available evidence, though limited, is suggestive of a protective role of pulses and foods containing selenium. Limited, but still suggestive evidence exists concerning an inverse association between chilli, processed meat, smoked foods and grilled or barbecued animal foods with gastric cancer risk. A great number of other dietary factors are being investigated, but it is still not safe to reach any conclusions concerning them.