Diet and Gastric Cancer

Abstract

Although the causation of gastric cancer (GC) is complex and multifactorial the role of diet as a modulator of GC incidence has received wide recognition in recent years in the light of the progressive reduction of this cancer during the past four decades. Numerically it is still the second most common cancer world-wide and in many developing countries the most common Thus the magnitude of the problem varies with the degree of development — overall in developing countries GC ranks second after cervical cancer, while in developed countries it ranks fourth after lung, colorectal and breast cancer. There are large differences in incidence among populations, with a 2–3 fold excess in males and it increases with age in both sexes. An inverse socioeconomic as well as a North-South geographical gradient have been observed in most populations in the Northern hemisphere (Muir et al., 1987). An increased risk has been linked to certain occupations including coal mining, fishing and agriculture, and since occupations are clearly linked to socioeconomic status some of the observed excess risk might be attributable to dietary habits. The gradual decline in GC in many populations may be a reflection of the improving economic conditions (Hirayama, 1980). Epidemiological studies in migrants in the USA have also greatly helped in our understanding of the dynamics of GC and its precursor lesions. Migrants from high risk areas