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United States Department of Agriculture

Agricultural Research Service

Title: Nutrition and Gastric Cancer Risk: An Update

item Liu, Chun
item Russell, Robert

Submitted to: Nutrition Reviews
Publication Type: Review Article
Publication Acceptance Date: 12/10/2007
Publication Date: 5/1/2008
Citation: Liu, C., Russell, R. 2008. Nutrition and Gastric Cancer Risk: An Update. Nutrition Reviews. 66(5)237-49.

Interpretive Summary:

Technical Abstract: Data from epidemiologic, experimental, and animal studies indicate that diet plays an important role in the etiology of gastric cancer. High intake of fresh fruit and vegetable, lycopene and lycopene-containing food products, and potentially vitamin C and selenium may reduce the risk for gastric cancer. Data also suggest that high intake of nitrosamines, processed meat products, salt and salted foods, and overweight and obesity are associated with increased risk for gastric cancer. However, current data provide little support for an association of beta-carotene, vitamin E, and alcohol consumption with risk for gastric cancer.

Last Modified: 06/25/2017
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