Stomach Cancer · Health

Also known asGastric Cancer · Cancer of the Stomach · H. pylori · Helicobacter pylori · 胃癌 · 幽门螺杆菌 · Kanser Perut

What it is

Stomach (gastric) cancer is more common in East Asia, Eastern Europe and South America. The main risk factors are long-term infection with the bacterium Helicobacter pylori, a diet high in salt-preserved, pickled and smoked foods, smoking, heavy drinking and a family history.

How food and lifestyle can help

Eating less salt-preserved food and more fresh food lowers the risk, and so does treating H. pylori. Eating plenty of fruit and vegetables is linked with lower risk, and keeping food refrigerated reduces the need for salting and preserving.

Foods and nutrients to focus on

Fresh vegetables and fruit every day, including garlic, onion and spring onion (vegetables).
Fresh fish, poultry, eggs, tofu and beans in place of preserved and cured meat and fish.
Fresh, well-cooked food, and refrigeration to keep it fresh.

Foods and drinks to limit

Salt-preserved, pickled and heavily salted foods, including salted fish and salted vegetables (sodium).
Smoked, cured and charred meat and fish.
Alcohol and smoking; very hot drinks and food.

Good to know

H. pylori can be found with a breath, stool or blood test and cleared with a course of antibiotics. Ask your doctor, especially if stomach cancer runs in your family.
In some countries with high rates, screening by endoscopy is offered.
Most people with H. pylori never get cancer.

When to see a doctor

Persistent indigestion, stomach pain, feeling full quickly, trouble swallowing, repeated vomiting, black stools or unexplained weight loss.
A parent, brother or sister had stomach cancer.
Long-lasting indigestion that does not settle, especially over 55.

This page is general information, not medical advice. If you have a medical condition or take medicines, check changes to your diet with your doctor or a registered dietitian.

NHS — Stomach cancer, used for the main facts: https://www.nhs.uk/conditions/stomach-cancer/