Rising rates of cancer of the stomach and esophagus (the
muscular tube connecting your throat to your stomach) have led
to large-scale studies over the last decade designed to identify
risk factors for these cancers. Some of this evidence suggests
that dietary factors may play a significant role in the
development of stomach/esophagus cancers. The goal of a recent
study appearing in the journal Cancer Epidemiology, Biomarkers &
Prevention was to determine dietary patterns related to the
development of four types of stomach/esophagus cancer.
Approximately 1,100 patients with one of the four forms of
cancer and almost 700 healthy individuals completed a
demographic and food-frequency questionnaire. Higher intakes of
cholesterol, animal protein and fat, and vitamin B12 increased
risk of all four forms of cancer. Taking vitamin C supplements
reduced the risk of cancer in the middle and lower stomach by
40%. Taking vitamins A, B6, and folate, as well as eating
polyunsaturated fats, fiber, and carbohydrates, signif