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High dietary ingestion of plant phytochemicals may help ward off gastric (stomach) cancer.
Incorporating healthy plant foods into our diets may confer us with adequate protection against digestive tract cancers, such as stomach, colorectal and liver cancer.
Diets that favor the consumption of salty foods, such as pickled vegetables and processed meats, may promote the development of gastric (stomach) cancer.
Elevated consumption of foods high in polyphenols and flavonoids may slash the risk of stomach (gastric) cancer.
Frequent consumption of garlic may facilitate the prevention of gastrointestinal cancer.
Individuals on diets that promote the consumption of non-fermented soy foods may enjoy a significant reduction in stomach cancer risk.
Generous ingestion of alcoholic beverages may bump up stomach (gastric) cancer risk in men and women.
Devout consumption of alcoholic beverages may edge an individual closer to a diagnosis of cancer arising from the gastrointestinal tract, including esophageal, stomach, colorectal, biliary, and pancreatic cancer.
Adequate intake of antioxidants from fruits and vegetables may help guard against the development of stomach cancer.
Heavy drinking of alcohol may be a strong risk factor for stomach (gastric) cancer development.
The odds of developing liver, esophageal, and stomach cancer may be stacked against alcohol consumers.
