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Habitual drinking of alcohol may fuel the development of gastric (stomach) cancer.
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.
Incorporating healthy plant foods into our diets may confer us with adequate protection against digestive tract cancers, such as stomach, colorectal and liver cancer.
Diets that favor the consumption of salty foods, such as pickled vegetables and processed meats, may promote the development of gastric (stomach) cancer.
Upping the intake of foods loaded with nitrosamine and nitrite, such as processed meats, preserved fish, and vegetables, may result in a spike in the risk of esophageal and 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.
