Reducing the Risk of Gastric Cancer Through Proper Nutrition – A Meta-Analysis

Abstract

Abstract— Data Sources: Articles for this paper were sourced from PubMed and Google Scholar databases. Data Extraction: Human studies published in English from 2015 to 2021 were included. Two reviewers initially assessed abstracts of 958 papers and 192 papers were selected for future assessments. After a full review, 38 articles were selected. Results: Dietary salt is a high-risk factor for Gastric Cancer (GC) while red meat and a high-fat diet increase the risk. Alcohol intake is only a risk if consumed heavily.

Conclusion: Dairy foods, vitamin C, smoked food, rich food, and Helicobacter pylori are included in the etiology of GC. So are fresh fruits, vegetables, and specific refined grains. Salt, fats, spicy foods, alcohol, red meat, and pepper increase the risk. Knowing cancer patients' nutrition problems would help intervention measures be taken to remedy the situation.