Dietary Risk Factors Associated with Development of Gastric Cancer in Nepal: A Hospital-Based Case-Control Study.
Sunil Kumar ShahDev Ram SunuwarNarendra Kumar ChaudharyPushpa RaiPranil Man Singh PradhanNarayan SubediMadhu Dixit DevkotaPublished in: Gastroenterology research and practice (2020)
Our study found an increased risk of gastric cancer with frequent consumption of red meat, processed meat, high preferences of salt, fats/oil, and condiments. Regular consumption of fruits had a protective effect against gastric cancer. Providing nutrition education, public awareness, and lifestyle modification are primary steps to promote the avoidance of risk factors and change unhealthy dietary habits to prevent gastric cancer in Nepal.