Food For Stomach Cancer

Stomach cancer is the eighth out of ten most frequent cancer in Peninsular Malaysia 2006 (Ministry of Health Malaysia, 2006). But, it is the second leading cause of cancer-related deaths in the world, accounting for more than 700,000 deaths each year (Stump S. E., 2012). Stomach cancer, also called gastric cancer, is a class of diseases characterized by out-of-control cell growth that starts in the stomach.

Prevention is needed to avoid the occurrence of the stomach cancer. The eating patterns responsible to the stomach cancer. Regularly to eat vegetables from the allium family such as onions, garlic, chives, scallions, and leeks may lower the risk of stomach cancer by almost 50% compared to people who eat the least (Hart J., 2011). The gastroenterology researchers do suggest people to eat vegetables from allium family. Vegetables also is very important in our lives. By eating 20g of the vegetables per day, people can reduce 9% the risk of stomach cancer (Hart J., 2011). Thus, do include vegetables in main meals to get benefits for health.

Red raspberry is capable of inhibiting proliferation of tumor cell. Antioxidant of raspberries were among the most effective at blocking growth of several types of tumor cells. The stomach and colon cancer cells proved to be much more sensitive to the berry (God J. et al., 2010). Isothiocyanates have the ability to fight carcinogens. It acts by inhibiting the cell proliferation and induction of apoptosis. It is mostly be found in broccoli, broccoli sprouts, horseradish, cauliflower, cabbage, bak choy, Brussels sprouts, kale (Stump S. E., 2012).

Mediterranean dietary pattern is associated with a significant reduction in the risk of incident of gastric cancer (Stump S. E., 2012). The mediterranean diet emphasizes plant based food, such as fruits and vegetables, whole grains, legumes and nuts. The butter is replaced with healthy fats, such as olive oil. Limit the red meat intake to no more than a few times a month. Eat fish and poultry at least twice a week.Herbs and spices are used to flavor foods. Next is to reduce the intake of salty food. The elevated consumption of pickled foods, salted fish and processed meat were associated with respectively 27%, 24% and 24% greater risk of gastric cancer (D’Elia L. et al., 2012). Do not forget to take more food that contain high amount of carotenoids especially tomato. An increase in tomato products consumption was associated with statistically significant 36% reduced risks of gastric cancer in the studies (Yang T. et al, 2013). Tomato also has high amount of lycopene and vitamin C which can act as antioxidants. In concluison, we can see that healthy food can give a lot of benefits in reducing the risk of cancer, especially stomach cancer.

References :

1. D’Elia L., Rossi G., Ippolito R., Cappuccio F. P. & Strazzullo P. (2012). Habitual Salt Intake And Risk Of Gastric Cancer: A Meta-Analysis Of Prospective Studies. Clinical Nutrition, Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. Clinical Nutrition, Elsevier Ltd. doi:10.1016/j.clnu.2012.01.003
2. God J., Tate P. T., & Larcom L. L. (2010). Red Raspberries Have Antioxidant Effects That Play A Minor Role In The Killing Of Stomach And Colon Cancer Cells. Nutrition Research, Elsevier Ltd. doi:10.1016/j.nutres.2010.10.004
3. Hart J. (2011). Allium Vegetables Lower Stomach Cancer Risk. Holland and Barrett The Good Life Website. Retrieved from http://www.hollandandbarrett.com/HealthNotes-Search?search=%2Fassets%2Ffeature%2Fallium-veggies-lower-stomach-cancer-risk_14821_4%2F~default
4. National Cancer Registry, Ministry of Health Malaysia (2006).
5. Nutrition and Diagnosis Related Care, Seventh Edition. LippincottWilliams and Wilkins.
6. Yang T., Yang X., Wang X., Wang Y. & Song Z. (2013, April). The Role Of Tomato Products And Lycopene In The Prevention Of Gastric Cancer: A Meta-Analysis Of Epidemiologic Studies. Medical Hypotheses, Elsevier Ltd. http://dx.doi.org/10.1016/j.mehy.2013.01.005