What're the risk factors for stomach cancer?
According to the National Cancer Institute (NCI), the stomach cancer rate in the United States and the number of deaths from this disease have gone down dramatically over the past 60 years. Stomach cancer is still a serious disease, and, at this
time, the causes of stomach cancer at not well known. Here are some of the most common risk factors:
Diet. Certain dietary factors were once thought to play a role in the development of adenocarcinoma of the stomach. These factors included a high intake of salt, a high intake of carbohydrates, a high intake of preservatives called nitrates (often present in smoked foods), and a low intake of fruit and green leafy vegetables. However, none of these factors has been proven to be a cause.
Age. People over the age of 55 are at an increased risk for stomach cancer.
Sex. Stomach cancer affects men twice as often as women.
Race. This disease is more common in black people or people with dark skin than in white people.
Geography. Stomach cancer is more common in parts of the world such as Japan, Korea, parts of
Eastern Europe and Latin America than in the United States. Researchers believe that the people
in these regions eat foods that are preserved by drying, salting, pickling or smoking. Preserving foods in these ways may increase the risk of stomach cancer.
History of helicobacter pylori. Studies show that people who have had a history of helicobacter pylori, a type of bacteria that causes stomach inflammation and ulcers, may have an increased risk of developing stomach cancer.
Stomach surgery. People who have had stomach surgery or have pernicious anemia, achlohydria or gastric atrophy (which result in lower than normal amounts of digestive juices) have an increased risk of stomach cancer.