Gastric cancer (GC), commonly known as stomach cancer, ranks as the world's fifth most common cancer and the third leading cause of cancer-related deaths, claiming over 784,000 lives annually. While historically more prevalent in older adults, GC is increasingly affecting younger individuals in developed countries. This has raised alarms among researchers, as it signals a shift in risk factors that are just now beginning to be understood.
Helicobacter pylori, a species of bacteria, is one of the main culprits behind GC. H. pylori bacteria currently infects roughly half of the global population. However, this infection alone does not explain why fewer than 3% of individuals harboring H. pylori actually develop cancer. Recent research has revealed the role of an additional factor: the complex community of microorganisms living in the digestive tract that may play a crucial role in determining who ultimately develops this deadly disease. Since diet strongly influences the gut microbiota, this interaction likely affects cancer risk.
The researchers' analysis indicates that certain dietary patterns create an environment in the stomach that favors GC development. High-salt foods, particularly salt-preserved items common in many Asian cuisines, directly damage the stomach lining and create conditions that help harmful bacteria flourish. Similarly, processed meats generate cancer-causing compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons, when cooked at high temperatures. Heavy alcohol consumption contributes to GC development by producing toxic metabolites that damage cellular structures in the stomach, while high-fat diets promote inflammation and accelerate tumor progression.
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