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High dietary exposure to phytochemicals from plant foods may help hinder the development of gastric (stomach) cancer.
High dietary ingestion of plant phytochemicals may help ward off gastric (stomach) cancer.
Diets that favor the consumption of salty foods, such as pickled vegetables and processed meats, may promote the development of gastric (stomach) cancer.
Elevated consumption of foods high in polyphenols and flavonoids may slash the risk of stomach (gastric) cancer.
Frequent consumption of garlic may facilitate the prevention of gastrointestinal cancer.
Individuals on diets that promote the consumption of non-fermented soy foods may enjoy a significant reduction in stomach cancer risk.
Generous ingestion of alcoholic beverages may bump up stomach (gastric) cancer risk in men and women.
Adequate intake of antioxidants from fruits and vegetables may help guard against the development of stomach cancer.
Heavy drinking of alcohol may be a strong risk factor for stomach (gastric) cancer development.
The odds of developing liver, esophageal, and stomach cancer may be stacked against alcohol consumers.
