Worldwide, stomach cancer kills more people than any cancers other than lung and liver. U.S. stomach cancer rates have plummeted in the last 85 years, but five-year survival rates are still only around 30 percent.
According to a new update by the American Institute for Cancer Research, here’s how to lower your risk:
Avoid processed meats. That includes any meat that’s been preserved by smoking, curing, or salting, or with additives like nitrites. Some examples: bacon, bologna, hot dogs, and some sausages.
Lose (or don’t gain) excess pounds. People who are overweight or obese have a greater risk.
Minimize salt-preserved foods. Studies in East Asia find a higher risk in people who consume pickled vegetables and salted or dried fish, but the evidence is insufficient in other regions of the world.
Limit alcohol. People who consume three drinks a day have a higher risk. The new report found only limited evidence that eating grilled, broiled, or barbecued meat or fish or eating too little fruit increases stomach cancer risk.
Source: Nutrition Action Health Letter June 2016
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