Dr. Sourav Kumar Mishra
November is observed as gastric cancer awareness month. Each year 57,000 new cases of stomach cancer are diagnosed in India. It is the 3rd most common cancer among males in India. Unlike the west; most cases diagnosed are in an advanced stage.
Under normal conditions, the stomach helps digest food. Hence our dietary habits are crucial in the etiology of gastric cancer.
Certain foods such as red meats (beef, pork, lamb) and processed meat (bacon, sausage, ham; tandoor) are associated with an increased risk of gastric cancer. Salted and salt-preserved foods (SUKHUA; the variety of pickles) and excess of salt in the diet increase the risk of getting stomach cancer. Excessive salt in diet predisposes to chronic infection with Helicobacter pylori; which in turn leads to cancer.
Indeed, triple therapy with antibiotics eradicates this infection and prevents cancer. Fried food (Finger Chips; Kurkure) & processed meat contain N nitroso compounds; known to be carcinogenic. Unfortunately, these dietary habits are a pitfall of the westernization of the Indian diet.
Tobacco smoke contains hundreds of carcinogens. 1 in 5 stomach cancers is attributed to smoking. Over the counter prolonged usage of antacids (commonly called gas medicine) may not be advised as reduced acidity may be a predisposing factor for stomach cancer.
A balanced diet rich in cereal fibers (whole grain bread, bajra, ragi), fruits (citrus fruits such as oranges, lemon, grapes which are a rich source of Vitamin C) and raw vegetables (salad) protects against gastric cancer by neutralizing cancer-causing chemicals in the stomach.
It is essential to maintain a healthy weight or BMI (body mass index) through dietary and lifestyle modifications because of obesity predisposes to the development of many types of cancers.
Dr. Sourav Kumar Mishra, Consultant Medical & Haemato Oncology, AMRI Hospital, Bhubaneswar.
