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Decreasing Stomach Cancer Risk

The new summary is out. Food, Nutrition, Physical Activity and the Prevention of Cancer: A Glob Perspective was just released from the World Cancer Fund and the American Institute for Cancer Research.

An international expert report panel of 21 Doctors and an observer panel of 20 additional Doctors took part in this extensive research project that was 5 years in the making. The best news is that there is news and solid evidence behind these 10 recommendations. Eighteen types of cancers were studied and no 2 had the same food recommendations to prevent cancer. Foods were put into 7 categories from convincing decreased risk to convincing increased risk.

This article will look at the specific foods and other criteria suggested in decreasing risk of Stomach cancer. The results are more then surprising.

The symptoms of stomach cancer are similar to other diseases so you may not realize you have it until it's too late. The initial symptoms include feeling of fullness after eating a small amount of food, difficulty swallowing and mild upper abdominal discomfort. The symptoms of the more progressed disease include vomiting blood, fatigue, weight loss, nausea and vomiting and anemia. If you detected the cancer in this early stage, you have a 70% chance of long term recovery but detection in the later stages has a poor prognosis. However, you have the opportunity to decrease you risk and be proactive instead of reactive.

There are 2 foods stated that give a probable increased risk of stomach cancer, one being salt and the other being salty or salted foods. The current recommendation of the dietary guidelines for Americans suggests limiting salt intake to 1 teaspoon a day. That doesn't sound a lot and it isn't. This one teaspoon should include plain salt and the salt already on your food. Although most people associate salt with high blood pressure, it should be associated as the frontrunner to decrease risk of stomach cancer.

There are 3 foods stated that have a probable decreased risk of stomach cancer: Non-starchy vegetables, Allium vegetables and fruits. Allium vegetables include garlic, onions, leeks, scallions and chives. Fruits are a category so large that anyone will be able to find something they like from this category. Therefore, the research shows that are more foods that will decrease vs. increase risk, good news for those who like to eat.

In addition, there are 4 foods stated that have a limited-suggestive increased risk: chili, processed meat, smoked foods and grilled or barbecued animal foods. The latter 3 are large categories of foods and are staples in the diets of many Americans. Although grilling is one of the healthier cooking methods because you don't have to add fat, carcinogens are given off which makes this method one of the unhealthiest for us and the environment.

So there you have it, solid scientific evidence to decrease risk of stomach cancer. The good news is that you can find everything you need in the local grocery store and save money while you are at it. If you are used to eating a lot of processed or barbecued meats, you can slowly change your shopping habits and buy smaller portions of meat. Substituting more fish for meat will not only change the type of fat you consume, it will also decrease your risk of stomach cancer. Your wallet and your stomach will both be pleased.

World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington, DC: AICR, 2007.

Fingerote, R. (2008). Stomach Cancer, Retrieved January 6, 2008, from WebMD, http://www.emedicinehealth.com/stomach_cancer.


Reference Source 167
January 14, 2008


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