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High consumption of salty foods may increase stomach cancer risk.
Adequate intake of carrot may help guard against the development of stomach cancer.
Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.
Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.
Tumors and cancerous cells are less likely to develop in the stomach of frequent consumers of high fiber diets.
High intake of citrus fruits may exert a protective effect on stomach cancer.
Frequent consumers of salty foods may have a high tendency to develop stomach cancer.
Individuals who regularly consume high red meat diets are more likely to develop stomach cancer than those who are rare- or non-consumers of red meat.
Compared to non-consumers, heavy consumers of alcohol are more likely to develop stomach cancer.
A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.
