According to ongoing research, much remains to be learned about how and why food choices affect cancer risk.
There is evidence that the foods we eat can increase our chance of developing certain types of cancer. According to a recent research by the World Cancer Research Fund International, stomach cancer is one of them. It is the fourth most common cancer in India. Cancer can develop in any part of your stomach. Although most cases of stomach cancer in Western populations develop at the junction of your stomach and esophagus (gastroesophageal junction), cancer of the lower part of the stomach called the pylorus is common in the South Indian population. Stomach cancer is more common in Asian countries than in Western countries.
The month of November is observed as ‘Stomach Cancer Awareness Month’ every year to create awareness about the life-changing condition, its risks and how to reduce it.
Stomach Cancer and Diet
According to ongoing research into nutrition and cancer risk, much remains to be learned about how and why food choices affect cancer risk. Some of the foods that are likely to cause cancer are:
1. Diet is high in salt
Excessively salty foods and pickled foods increase the chances of many cancers, especially stomach cancer. Indians are generally fond of pickles. Additionally, eating foods high in salt can lead to the synthesis of N-nitroso compounds (NOCs). Many of these have been identified by IARC as possibly carcinogenic to humans. Also, high salt intake is associated with an increased risk of several cancers, including esophageal and stomach cancer.
According to the Centers for Disease Control and Prevention, it’s ideal to keep the amount of sodium in your diet below about 2,300 milligrams a day.
2. Food contamination
H. Food poisoning with bacteria called pylori which is found in unsanitary food causes stomach cancer. This infection is very common in India, estimated to occur in 50-80% of the population. H. pylori infection is known to be associated with stomach cancer of the pylorus portion of the stomach in India. This infection is spread through food contamination and is also responsible for gastritis, which is very common. According to scientists, high consumption of salt has been linked to an increased risk of Helicobacter pylori infection because this bacteria can live in salty foods. H. pylori infection significantly increases the risk of stomach cancer.
3. Red and processed meats
Recent research findings indicate that excessive consumption of processed meat is strongly associated with several cancers. According to a 2018 analysis by a reliable source, more processed meats such as sausage, up to 60 grams (g) per day, and red meat, up to 150 grams per day, increase the risk of colorectal cancer by about 20%. As assessed by the World Health Organization, processed meat is carcinogenic to humans, increasing your risk of colorectal cancer by 18%.
Compounds formed during high-temperature cooking and processing can cause cellular damage. This can initiate the growth of cancerous cells. Hence, diets rich in processed foods and red meat are associated with increased risks of various malignancies, including stomach cancer.
4. Ultra processed foods
Deeply processed food ingredients derived from industrial processes, such as protein isolates, hydrogenated oils, high-fructose corn syrup, flavor enhancers, artificial sweeteners, and thickeners, are frequently added to food products.
There are packaged sweet and savory breakfast foods, soda and energy drinks, breakfast cereals, reconstituted meat products, frozen pizza, candy, and more ultra-processed foods and beverages. A diet rich in ultra-processed foods, such as the Western world diet, greatly increases the likelihood of developing stomach cancer.
5. Food supplements
Chemical contamination from certain food additives and food packaging can also contribute to a higher risk of cancer from eating foods that have undergone extensive processing. Consumption of highly processed foods is associated with many other chronic diseases, such as type 2 diabetes, heart disease, and an increased risk of death from all causes. To reduce the chance of developing these illnesses, it is important to try to limit the consumption of ultra-processed products as much as possible.
Although research suggests that certain dietary habits and certain foods may increase the risk of developing certain types of cancer, numerous factors, including those beyond a person’s control, can affect a person’s risk of developing cancer.
Although much remains to be understood about how nutrition affects the onset and course of cancer, severely limiting or avoiding these foods and changing dietary habits will improve general health and reduce one’s chance of developing cancer.
(With inputs from Dr. Sandeep Nayak P, Director – Surgical Oncology and Department of Robotic & Laparoscopic Surgery, Fortis Hospitals, Bannerghatta Road, Bengaluru)
