Dietary factors : Gastric carcinogenesis

The role of dietary factors in the aetiology of gastric cancer has been extensively investigated in spite of several methodological problems. The results of many epidemiological studies have not always been consistent and identified risk factors have varied between different countries. Salted or smoked fish and meats and pickled or preserved foods have frequently been associated with an increased risk of gastric cancer. However, protective factors have also been identified and there is convincing evidence that a high consumption of fresh fruit and raw vegetables and a high intake of antioxidants and carotenoids has a beneficial effect. There is no evidence that different diet-related factors have distinct aetiological roles in the main gastric cancer histologic sub-types