Tag: Gastric cancer

According to the World Health Organization, the global average salt intake is more than double the recommended amount, a dietary pattern that significantly impacts health. This chronic overconsumption of sodium can indeed damage the stomach, leading to a host of problems from inflammation to a heightened risk of gastric cancer.

For those undergoing a gastrectomy, a life-altering surgery to remove part or all of the stomach, dietary practices must change permanently. Studies show that adapting to a new eating pattern is crucial for a full recovery and long-term health. Here is how you eat once your stomach is removed, with practical advice and a phased approach.

Studies have shown that high salt intake can rapidly deplete beneficial gut bacteria like *Lactobacillus* in humans. While essential for vital functions, both too much and too little salt can significantly impact your stomach and overall digestive system, affecting everything from stomach acid production to bloating and long-term health risks.

The World Cancer Research Fund found strong evidence that high-salt foods are a cause of stomach cancer. This crucial finding raises questions for many, leading to the central query: is salt a carcinogen?

Studies in areas with high traditional intake, such as China’s Fujian province, have identified a significant correlation between long-term, high fish sauce consumption and increased mortality from gastric cancer. This raises a critical question for consumers: Is fish sauce a carcinogen and what factors contribute to the risk?

Research indicates no direct causal link exists between B12 deficiency and cancer, but certain underlying conditions that cause deficiency can increase cancer risk. This is especially true for pernicious anemia, which is a major cause of B12 deficiency and is linked to stomach cancer.

According to the World Cancer Research Fund, around 11% of stomach cancer cases worldwide are linked to dietary factors. While diet alone is not the sole cause, certain eating habits significantly increase or decrease the risk of developing stomach cancer.

According to the World Health Organization, stomach cancer is a leading cause of cancer death, with diet playing a crucial role in patient comfort and recovery. A soft food diet for stomach cancer patients is often a recommended nutritional approach to manage symptoms and ensure adequate nourishment, especially after surgery or during treatment. This modified diet features foods that are easy to chew, swallow, and digest, helping to reduce stress on the sensitive gastrointestinal system.

According to a 2020 article in the *Daily Excelsior*, the frequent and high-temperature consumption of salted Kashmiri chai has been linked to a higher incidence of gastric cancer in the region. This traditional beverage, known as noon chai, contains a unique combination of green tea leaves, milk, and salt, but its health profile is not without nuance. While ingredients like green tea and spices offer proven benefits, the addition of salt and sugar in modern versions introduces potential health risks that must be considered.

According to the World Health Organization (WHO), processed meats like ham, bacon, and sausages are classified as a Group 1 carcinogen, meaning there is strong evidence they cause cancer. In addition to processed meats, a daily habit of consuming high-salt and salt-preserved foods is a major dietary factor that increases the risk of stomach cancer.