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Canadian Journal of Gastroenterology
Volume 14 (2000), Suppl D, Pages 51D-54D

Nutrition and Gastric Cancer

Carlo La Vecchia1,2 and Silvia Franceschi3

1Istituto di Ricerche Farmacologiche “Mario Negri“, Università di Milano, Milan, Italy
2Istituto di Statistica Medica e Biometria, Università di Milano, Milan, Italy
3Centro di Riferimento Oncologico, Aviano (PN), Italy

Copyright © 2000 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The reasons for the worldwide decline in stomach cancer incidence and mortality rates are not fully understood, but dietary changes are clearly implicated. While the possible mechanisms of gastric carcinogenesis and the impact of Helicobacter pylori eradication remain open to debate, at least two practical recommendations – to increase fruit and vegetable intake, and to reduce consumption of salt – are already supported by epidemiological evidence. These dietary recommendations may also be beneficial in the prevention of other cancers and chronic diseases. Promising evidence of a favourable effect of certain vitamins, such as vitamin C and E and betacarotene, and minerals, such as selenium, justifies additional investigation.