Dietary Choices Can Reduce Stomach Cancer Risk, Researchers Find

A research team headed by Professor Park Song Soo at Anam University Hospital, affiliated with Korea University in South Korea, has developed a dietary approach aimed at reducing the risk of stomach cancer.

In an interview with the Russian news agency Novosti, Professor Park explained, "Our research demonstrated that following a specific diet contributes to lowering the likelihood of developing stomach cancer. In 2025, we analyzed 507 scientific studies from PubMed, Embase, and Cochrane databases, evaluating 139 potential risk or protective factors related to nutrition, lifestyle, infections, medications, environmental, and genetic influences."

The findings revealed that consuming fresh vegetables and fruits decreases the risk of stomach cancer by 20 to 40 percent. Additionally, incorporating fish and seafood into the diet further reduces the risk by an extra 10 to 30 percent.

Experts recommend a daily intake exceeding 400 grams of fruits and vegetables, including 250 to 300 grams of fruit preferably eaten whole rather than as juice. They also advise against excessive consumption of processed and pickled foods.

Professor Park also noted that the consumption of refined grains, red meat, processed meats, and high-fat dairy products are factors that increase the risk of stomach cancer. Therefore, avoiding these foods is advised.