|
 
Gastric Cancer: Nutritional Considerations
Nutritional Considerations for Prevention
In research studies, the following nutritional steps are associated
with reduced risk of gastric cancer:
- Avoidance of animal products: Animal products
contain several cancer-causing compounds that increase the risk
for gastric cancer. People who have a strong family history of
gastric cancer and who eat high amounts of red meat appear to have
nearly 25 times increased risk of the disease, compared to other
individuals.
In particular, it is wise to avoid animal products that contain
nitrates. Nitrate-containing red meat and processed meat increase
the risk for gastric cancer threefold. Nitrates are used as a preservative
in many types of meat. They can result in the formation of nitrosamines,
which are known carcinogens.
Further, cholesterol and animal protein intakes are associated
with several subtypes of gastric and esophageal cancer. Red meat
also contains particularly high levels of heme iron, which may
increase the risk of digestive tract cancers, including gastric
cancer.
- A diet high in fruits and vegetables: Increased
fruit and vegetable intake is associated with reduced risk of gastric
cancer. This may be due to the high amounts of antioxidants, decreasing
the formation of nitrosamines.
- Replacing refined grains with whole grains: Whole
grain and dietary fiber intake are associated with a greatly reduced
risk of gastric cancer. In contrast, several reports show that
high consumption of carbohydrates from refined grain products increases
risk, possibly because fruit and vegetable consumption may be lower
in these cases.
- Avoidance of highly salted foods: Sodium is
a stomach irritant. High use of table salt is associated with gastric
cancer risk, especially in Asians, who frequently eat salted fish,
processed or salted foods, and fermented soy foods with added sodium.
- Maintenance of a healthy body weight: Overweight
people have two to four times the risk of developing gastric cancer,
compared with people of normal weight. The most obese people have
nearly nine times the risk.
A plant-based diet is not only free of cholesterol and animal fat;
it is also helpful for losing weight. The best choices are whole
grains, vegetables, fruits, and beans, without added oils. In research
studies using plant-based diets, weight loss averages about one
pound per week. For more information, see How
to Achieve a Healthy Weight. Be sure to take a multiple
vitamin to ensure that your diet includes vitamin B12.
Nutritional Considerations for Survival
- Patients diagnosed with gastric cancer whose diets are lower
in animal meats have improved survival odds compared with patients
with unrestricted diets.
|
