Modifiable and Non-Modifiable Factors Associated with Gastric Cancer

Noora Al-Naimi, Maryam Aljumaily, Rawdhah Al-Amer, Aya Hamdan and Reema Tayyem^*

Department of Human Nutrition, College of Health Science, Qatar University, Doha, Qatar.

Corresponding Author E-mail: reema.tayyem@qu.edu.qa

Numerous studies have investigated the associations between dietary components, behavioral patterns, and susceptibility to gastric cancer (GC). Diet and lifestyle cover a spectrum of both protective and harmful factors associated with GC. Additionally, non-modifiable factors such as age, gender, blood type, family history, and genetic predispositions may influence GC development. This review aims to explore the interplay between modifiable and non-modifiable factors, along with dietary habits and lifestyle practices, in relation to GC risk and the potential underlying mechanisms. We have synthesized the primary findings of observational studies (case-control and cohort), systematic reviews, and meta-analyses pertaining to preventive and deleterious factors affecting the incidence of gastric cancer. A literature search was conducted on Google Scholar, MEDLINE (PubMed), ScienceDirect, and Scopus for articles published in English from 2001 to 2024. The main search terms included body weight and body fat; diet; fruits and vegetables; meats and processed meats; fried and fast foods; milk and dairy products; salty foods; food and dietary patterns; fat and sweets intake; alcohol consumption; smoking; physical activity; age; sex; family history; blood type; genetics; and medication, and the risk of gastric cancer. Unhealthy dietary patterns, consumption of fried and fast foods, salty foods, alcohol, and smoking have been associated with an increased risk of GC. Non-modifiable factors such as advanced age, male sex, family history, genetics, and blood type A were linked to an elevated risk of GC. Conversely, physical activity and high consumption of fresh fruits and vegetables may prevent GC occurrence due to the presence of antioxidants, fiber, and polyphenols. While many studies have demonstrated that dietary patterns loaded with red and processed meats were associated with a high risk of GC, others have yielded inconclusive results. Controversial findings regarding the relationship between body weight and body fat, medications, milk and dairy products, and fat and sweets consumption with the risk of GC were also observed. Adequate diet modification and addressing preventable factors may play a pivotal role in reducing the incidence of gastric cancer.

Diet; Gastric Cancer; Lifestyle; Modifiable Factors; Non-Modifiable Factors

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