Friday, 10 August 2007

Diet and the risk of gastic cancer

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A Japanese study by Shoichirio Tsugane and Shizuka Sasazuki examined the role of diet in the development of gastric, or stomach, cancer.

Helicobacter pylori infection is a strong and established risk factor for stomach cancer. After reviewing the evidence from many studies, the researchers found that the risk may also be increased with a high intake of various traditional Japanese salt-preserved foods. Processed meat and N-nitroso compounds may be associated with an increased risk of gastric cancer.

Gastric cancer risk is decreased with a high intake of fruit and vegetables, particularly fruit. The researchers note that it remains unknown what constituents in fruit and vegetables play a role in gastric cancer prevention.

Consumption of green tea is also possibly associated with a decreased risk of gastric cancer, although the researchers note that the protective effect is limited to Japanese women, most of whom are nonsmokers.

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