Rak żołądka
Etiologia i przyczyny

Rak żołądka to złośliwy nowotwór rozwijający się w błonie śluzowej żołądka, którego etiologia jest wieloczynnikowa, obejmująca infekcję Helicobacter pylori, czynniki genetyczne, dietetyczne oraz środowiskowe. Infekcja H. pylori, sklasyfikowana jako karcynogen klasy I, odpowiada za 60-80% przypadków, szczególnie w części dystalnej żołądka, poprzez przewlekłe zapalenie i epigenetyczne zmiany w komórkach nabłonkowych. Dieta bogata w sól, żywność wędzoną, marynowaną oraz uboga w owoce i warzywa zwiększa ryzyko, podobnie jak palenie tytoniu (2-krotnie wyższe ryzyko) i spożycie alkoholu (3 i więcej jednostek dziennie zwiększa ryzyko o 13-21%). Czynniki genetyczne odpowiadają za 5-10% przypadków, z mutacjami w genach CDH1, BRCA1/2 oraz zespołami dziedzicznymi (np. HDGC, zespół Lyncha). Nadwaga i otyłość (BMI 25-29,9 i ≥30) zwiększają ryzyko raka wpustu odpowiednio o 48% i 119%, a przewlekłe stany zapalne, takie jak atrophic gastritis (6-krotnie wyższe ryzyko) i metaplazja jelitowa, stanowią istotne etapy prekursorowe.

  1. Etiologia raka żołądka
    1. Zakażenie Helicobacter pylori
    2. Czynniki dietetyczne
    3. Palenie tytoniu i spożycie alkoholu
    4. Czynniki genetyczne i dziedziczne
    5. Otyłość i nadwaga
    6. Choroby żołądka jako czynniki ryzyka
    7. Przebyte operacje żołądka
    8. Inne czynniki ryzyka
  2. Sekwencja rozwoju raka żołądka
  3. Czynniki protekcyjne
  4. Podsumowanie etiologii
    1. Kolejne rozdziały

Etiologia raka żołądka

Rak żołądka (gastric cancer) to złośliwy nowotwór rozwijający się w błonie śluzowej żołądka. Etiologia raka żołądka jest złożona i wieloczynnikowa, obejmująca zarówno czynniki genetyczne, jak i środowiskowe. Dokładna przyczyna nie jest w pełni poznana, jednak naukowcy zidentyfikowali liczne czynniki ryzyka sprzyjające rozwojowi tej choroby.12

Zakażenie Helicobacter pylori

Infekcja bakterią Helicobacter pylori jest najważniejszym i najlepiej udokumentowanym czynnikiem ryzyka rozwoju raka żołądka. Bakteria ta została sklasyfikowana przez Światową Organizację Zdrowia jako karcynogen klasy I dla raka żołądka już w 1994 roku.1 Przewlekłe zakażenie H. pylori odpowiada za około 60-80% przypadków raka żołądka, szczególnie tych zlokalizowanych w części dystalnej (dolnej i środkowej części żołądka).34

Mechanizm karcynogenezy związanej z H. pylori opiera się na dwóch głównych procesach:5

  • Pośredniej reakcji zapalnej w błonie śluzowej żołądka wywołanej infekcją H. pylori
  • Bezpośrednim efekcie epigenetycznym bakterii na komórki nabłonkowe żołądka

5

Długotrwałe zakażenie H. pylori prowadzi do przewlekłego zapalenia błony śluzowej żołądka (gastritis), które z czasem może postępować do zanikowego zapalenia błony śluzowej (atrophic gastritis). Jest to kluczowy etap w sekwencji zmian prowadzących do raka żołądka.67

Warto podkreślić, że mimo iż zakażenie H. pylori znacząco zwiększa ryzyko rozwoju raka żołądka, tylko około 2% osób zakażonych tą bakterią faktycznie rozwinie nowotwór. Sugeruje to, że w proces karcynogenezy zaangażowane są dodatkowe czynniki, takie jak szczepy bakterii, czynniki genetyczne gospodarza oraz czynniki środowiskowe.8

Czynniki dietetyczne

Dieta odgrywa istotną rolę w rozwoju raka żołądka. Światowy Fundusz Badań nad Rakiem oraz Amerykański Instytut Badań nad Rakiem (WCRF/AICR) zidentyfikowały szereg czynników dietetycznych związanych z ryzykiem raka żołądka:9

  • Wysoka konsumpcja żywności solonej i konserwowanej solą – zwiększa ryzyko raka żołądka o około 68% w porównaniu z dietą ubogą w sól10
  • Żywność wędzona – szczególnie mięso i ryby poddane wędzeniu, zwiększają ryzyko o około 28-56%10
  • Żywność marynowana i kiszona – zwłaszcza warzywa kiszone, podwyższają ryzyko raka żołądka11
  • Dieta uboga w owoce i warzywa – niedobór świeżych produktów roślinnych zwiększa ryzyko zachorowania12
  • Pokarmy zawierające związki N-nitrozowe – obecne często w przetworzonym mięsie11

Z drugiej strony, dieta bogata w świeże owoce i warzywa wykazuje działanie ochronne przed rakiem żołądka. Szczególnie owoce cytrusowe mogą zmniejszać ryzyko raka w obrębie wpustu żołądka (część górna żołądka).1213

Palenie tytoniu i spożycie alkoholu

Palenie tytoniu jest dobrze udokumentowanym czynnikiem ryzyka rozwoju raka żołądka. Badania wykazały, że:8

  • Osoby palące mają około 2-krotnie wyższe ryzyko rozwoju raka żołądka w porównaniu z osobami niepalącymi14
  • Ryzyko wzrasta o około 40% u aktualnych palaczy i o 82% u osób palących intensywnie8
  • Palenie szczególnie zwiększa ryzyko raka w górnej części żołądka, blisko przełyku15
  • Ryzyko to jest wyższe u mężczyzn niż u kobiet10

Szacuje się, że około 15% przypadków raka żołądka w krajach wysokorozwiniętych jest związanych z paleniem tytoniu.16

Spożycie alkoholu, szczególnie regularne i wysokoprocentowego, również zwiększa ryzyko raka żołądka:17

  • Spożywanie 3 lub więcej jednostek alkoholu dziennie zwiększa ryzyko o 13-21% w porównaniu z osobami niepijącymi lub pijącymi okazjonalnie10
  • Alkohol może uszkadzać błony śluzowe przewodu pokarmowego, zwiększać stan zapalny i potencjalnie prowadzić do rozwoju raka żołądka18

Czynniki genetyczne i dziedziczne

Czynniki genetyczne odgrywają istotną rolę w około 5-10% przypadków raka żołądka.19 Wyróżnia się zarówno czynniki dziedziczne, jak i nabyte mutacje genetyczne.

Zespoły dziedzicznego raka żołądka i inne predyspozycje genetyczne:13

  • Dziedziczny rozlany rak żołądka (Hereditary Diffuse Gastric Cancer, HDGC) – związany z mutacją genu CDH1, zwiększa ryzyko zachorowania na raka żołądka o 70-80%20
  • Zespół Lyncha (dziedziczny rak jelita grubego niezwiązany z polipowatością) – powoduje 13% ryzyko zachorowania na raka żołądka w ciągu życia13
  • Rodzinna polipowatość gruczolakowata (FAP) – zwiększa ryzyko o około 10%13
  • Zespół Peutza-Jeghersa – zwiększa ryzyko o około 29%13
  • Zespół polipowatości młodzieńczej – zwiększa ryzyko o około 21%13
  • Zespół Li-Fraumeni – związany ze zwiększonym ryzykiem raka żołądka13
  • Dziedziczny zespół raka piersi i jajnika (mutacje genów BRCA1 i BRCA2) – powiązany z rakiem żołądka21
  • Zespół Cowdena (PTEN) – również związany z rakiem żołądka13

Osoby z pierwszego stopnia pokrewieństwa (rodzice, rodzeństwo, dzieci) chorych na raka żołądka mają zwiększone ryzyko zachorowania, nawet bez zidentyfikowanych zespołów genetycznych.2223

Otyłość i nadwaga

Nadmierna masa ciała jest istotnym czynnikiem ryzyka rozwoju raka żołądka, szczególnie w obrębie wpustu (górnej części żołądka, przy połączeniu z przełykiem):15

  • Około 6% przypadków raka żołądka w krajach rozwiniętych przypisuje się nadwadze i otyłości10
  • Ryzyko raka wpustu żołądka jest o 48% wyższe u osób z nadwagą (BMI 25-29,9) i o 119% wyższe u osób otyłych (BMI ≥30) w porównaniu z osobami o prawidłowej masie ciała10
  • Otyłość sprzyja rozwojowi choroby refluksowej przełyku (GERD), która jest czynnikiem ryzyka raka w okolicy połączenia przełykowo-żołądkowego24

Choroby żołądka jako czynniki ryzyka

Różne stany patologiczne żołądka mogą predysponować do rozwoju raka:23

  • Przewlekłe zanikowe zapalenie błony śluzowej żołądka (atrophic gastritis) – zwiększa ryzyko 6-krotnie25
  • Metaplazja jelitowa – stan, w którym komórki wyściełające żołądek zostają zastąpione komórkami typowymi dla jelita26
  • Dysplazja żołądka – zmiany przedrakowe charakteryzujące się nieprawidłowym wyglądem komórek27
  • Polipy gruczolakowe żołądka – mogą przekształcać się w nowotwór złośliwy28
  • Niedokrwistość złośliwa (pernicious anemia) – związana z niedoborem witaminy B12, zwiększa ryzyko raka żołądka29
  • Choroba Ménétriera (hypertrophic gastropathy) – rzadka choroba charakteryzująca się przerostem fałdów błony śluzowej żołądka30

Przebyte operacje żołądka

Wcześniejsze operacje żołądka, szczególnie częściowa resekcja (gastrektomia), zwiększają ryzyko rozwoju raka żołądka w późniejszym okresie życia:31

  • Ryzyko wzrasta zazwyczaj po upływie około 15-20 lat od operacji32
  • Resekcja żołądka zmniejsza produkcję kwasu żołądkowego, co może sprzyjać kolonizacji bakteryjnej i rozwojowi stanu zapalnego23
  • Refluks żółciowy do żołądka po operacjach może również przyczyniać się do zwiększonego ryzyka raka11

Inne czynniki ryzyka

Czynniki demograficzne i indywidualne:4

  • Wiek – ryzyko znacząco wzrasta po 50 roku życia, średni wiek w momencie diagnozy to 65-75 lat33
  • Płeć – mężczyźni chorują około 2 razy częściej niż kobiety34
  • Grupa krwi A – osoby z grupą krwi A mają o około 20% wyższe ryzyko zachorowania na raka żołądka w porównaniu z osobami o grupie O, B lub AB13
  • Przynależność etniczna – wyższe wskaźniki zachorowalności występują wśród populacji azjatyckich, południowoamerykańskich, wschodnioeuropejskich oraz wśród Afroamerykanów i Latynosów w USA4

Ekspozycja na czynniki środowiskowe i zawodowe:17

  • Praca w przemyśle gumowym, wydobywczym (węgiel, metale) i drzewnym zwiększa ryzyko raka żołądka11
  • Ekspozycja na azbest zwiększa ryzyko zgonu z powodu raka żołądka o 19%10
  • Narażenie na związki chromu zwiększa ryzyko o 27%10
  • Ekspozycja na wysokie dawki promieniowania jonizującego może zwiększać ryzyko rozwoju raka żołądka35

Zakażenie wirusem Epsteina-Barr (EBV):9

  • Około 5-10% przypadków raka żołądka jest związanych z zakażeniem wirusem EBV22
  • Dokładny mechanizm udziału EBV w karcynogenezie żołądka nie jest jeszcze w pełni poznany36

Przewlekła choroba refluksowa przełyku (GERD):24

  • Zwiększa ryzyko rozwoju gruczolakoraka w okolicy połączenia przełykowo-żołądkowego11
  • Długotrwały refluks może prowadzić do przełyku Barretta, który jest stanem przedrakowym8

Sekwencja rozwoju raka żołądka

Model rozwoju raka żołądka typu jelitowego opisuje sekwencję zmian patologicznych prowadzących do nowotworu:7

  1. Przewlekłe zapalenie błony śluzowej żołądka (gastritis) – często wywołane przez H. pylori
  2. Przewlekłe zanikowe zapalenie błony śluzowej (atrophic gastritis) – charakteryzujące się zanikiem gruczołów żołądkowych
  3. Metaplazja jelitowa – zastąpienie nabłonka żołądkowego nabłonkiem typu jelitowego
  4. Dysplazja – pojawienie się nieprawidłowych, atypowych komórek
  5. Gruczolakorak – inwazyjny nowotwór złośliwy

Na poziomie molekularnym, rak żołądka rozwija się w wyniku akumulacji mutacji genetycznych w komórkach błony śluzowej żołądka. Mutacje te dotyczą głównie trzech typów genów:37

  • Geny supresorowe nowotworów (np. p53) – których inaktywacja prowadzi do niekontrolowanego wzrostu komórek
  • Protoonkogeny – których aktywacja prowadzi do powstania onkogenów stymulujących nadmierną proliferację
  • Geny odpowiedzialne za naprawę DNA – których dysfunkcja prowadzi do niestabilności genetycznej i akumulacji dalszych mutacji

Czynniki protekcyjne

Istnieją również czynniki, które mogą zmniejszać ryzyko rozwoju raka żołądka:13

  • Dieta śródziemnomorska bogata w świeże owoce, warzywa, oliwę z oliwek i ryby8
  • Wysokie spożycie witaminy C i karotenoidów – mają działanie przeciwutleniające i ochronne38
  • Eradykacja zakażenia H. pylori – stanowi główną strategię pierwotnej profilaktyki raka żołądka6
  • Niepalenie tytoniu – unikanie lub zaprzestanie palenia zmniejsza ryzyko zachorowania8
  • Utrzymywanie prawidłowej masy ciała – zapobiega rozwojowi raka w okolicy wpustu żołądka32

Podsumowanie etiologii

Rak żołądka to choroba o złożonej etiologii, w której rozwoju uczestniczy wiele czynników. Najważniejsze z nich to zakażenie H. pylori, czynniki dietetyczne, palenie tytoniu, predyspozycje genetyczne oraz przewlekłe stany zapalne błony śluzowej żołądka. Zrozumienie tych mechanizmów ma kluczowe znaczenie dla opracowania skutecznych strategii profilaktyki i wczesnego wykrywania raka żołądka.16

Warto podkreślić, że częstość występowania raka żołądka w krajach rozwiniętych systematycznie spada w ostatnich dziesięcioleciach. Przypisuje się to poprawie warunków przechowywania żywności (rozpowszechnienie chłodziarek), zmianom w nawykach żywieniowych oraz zmniejszeniu częstości zakażeń H. pylori.39 Obserwacje te potwierdzają kluczową rolę czynników środowiskowych w etiologii raka żołądka i wskazują na możliwości skutecznej profilaktyki tego nowotworu.40

Kolejne rozdziały

Zapraszamy do dalszego czytania naszego leksykonu.

Wybierz kolejny rozdział z menu poniżej, aby otworzyć nową podstronę kompedium wiedzy i uzyskać szczegółowe informację o leku, substancji lub chorobie.

  1. 10.04.2026
  2. www.leksykon.com.pl

Materiały źródłowe

  • #1 Etiology and Prevention of Gastric Cancer
    https://pmc.ncbi.nlm.nih.gov/articles/PMC5040890/
    Gastric cancer is a heterogeneous malignant disease associated with environmental and genetic predisposing factors. […] Helicobacter pylori infection has been demonstrated to be a major risk factor for the development of gastric cancer. […] H. pylori infection, a diet rich in salted and/or smoked food and red meat, as well as gene mutations are major risk factors for the development of gastric cancer. […] The eradication of H. pylori is a major primary preventive strategy of gastric cancer. […] Many factors play important roles in the development of gastric cancer. Among these, inherited genetic factors, H. pylori infection, dietary factors and lifestyle factors are strongly linked to gastric cancer. […] H. pylori, a Gram-negative bacterium, has been characterized as a class I carcinogen of gastric cancer by the World Health Organization since 1994.
  • #2 Stomach (Gastric) Cancer Causes and Risk Factors: Prevention – Patient Information [NCI] | Cigna
    https://www.cigna.com/knowledge-center/hw/medical-topics/stomach-cancer-causes-and-risk-factors-ncicdr0000062850
    Stomach cancer is caused by certain changes to the way stomach cells function, especially how they grow and divide into new cells. […] There are many risk factors for stomach cancer, but many do not directly cause cancer. Instead, they increase the chance of DNA damage in cells that may lead to stomach cancer. […] A risk factor is anything that increases the chance of getting a disease. […] Chronic infection of the mucosal layer of the stomach with H. pylori is a major risk factor for stomach cancer. […] The risk of stomach cancer is increased in people who have chronic atrophic gastritis (thinning of the stomach lining caused by long-term inflammation of the stomach). […] The risk of stomach cancer is increased, sometimes to very high levels, in people who have a first-degree relative (parent, sibling, or child) who has had stomach cancer.
  • #3 Gastric Cancer – StatPearls – NCBI Bookshelf
    https://www.ncbi.nlm.nih.gov/books/NBK459142/
    Gastric cancer is a significant global health concern, ranking as the fourth leading cause of cancer deaths and the fifth most frequently diagnosed cancer. The incidence varies by geography, with higher rates in East Asia and a general decline in other regions over the past 3 decades. Risk factors for gastric cancer include Helicobacter pylori infection, dietary habits, genetic predispositions, and age. […] Gastric cancers are typically sporadic, but 5% to 10% of cases have a familial or genetic association. The key risk factors for gastric cancer include: […] Helicobacter pylori: Chronic and recurrent H pylori infections are well-established risk factors for gastric adenocarcinoma. The duration of infection, other risk factors, and host factors likely play significant roles in the pathogenesis.
  • #4 What Are the Risk Factors for Stomach Cancer? | American Cancer Society
    https://www.cancer.org/cancer/types/stomach-cancer/causes-risks-prevention/risk-factors.html
    Stomach cancer is more common in men than in women. […] Stomach cancer can occur in younger people, but the risk goes up as a person gets older. Most people diagnosed with stomach cancer are in their 60s, 70s, or 80s. […] In the United States, stomach cancer is more common in Hispanic Americans, African Americans, Native Americans, Asian Americans, and Pacific Islanders than it is in non-Hispanic White people. […] Worldwide, stomach cancer is more common in East Asia, Eastern Europe, and South and Central America. This disease is less common in Africa and North America. […] Infection with Helicobacter pylori (H pylori) bacteria seems to be a major cause of stomach cancer, especially cancers in the lower (distal) part of the stomach. Long-term infection of the stomach with this germ may lead to atrophic gastritis and other pre-cancerous changes of the inner lining of the stomach.
  • #5 Gastric Cancer: Epidemiology, Risk Factors, Classification, Genomic Characteristics and Treatment Strategies
    https://www.mdpi.com/1422-0067/21/11/4012
    Gastric cancer (GC) is a multifactorial disease, where both environmental and genetic factors can have an impact on its occurrence and development. […] Several factors have been noted to have a significant impact on the increased risk of developing GC, like family history, diet, alcohol consumption, smoking, Helicobacter pylori and Epstein–Barr virus (EBV) infections, which are summarized in Figure 1. […] Helicobacter pylori (H. pylori) is a Gram-negative bacterium that has been described as a class I carcinogen of GC development by the World Health Organization since 1994. […] The effect of H. pylori on the oncogenesis process has been described by two main mechanisms: an indirect inflammatory reaction to H. pylori infection on the gastric mucosa and a direct epigenetic outcome of H. pylori on gastric epithelial cells.
  • #6 Etiology and Prevention of Gastric Cancer
    https://pmc.ncbi.nlm.nih.gov/articles/PMC5040890/
    Since H. pylori infection is the main cause of gastritis and precancerous conditions (atrophic gastritis, intestinal metaplasia and dysplasia), its eradication is a reasonable strategy for gastric cancer prevention. […] Currently, the eradication of H. pylori remains a major approach for primary gastric cancer prevention, especially for the high-risk group with H. pylori infection.
  • #7 Risk factors for gastric cancer – UpToDate
    https://www.uptodate.com/contents/risk-factors-for-gastric-cancer
    INTRODUCTION […] Although several risk factors are described, Helicobacter pylori infection and family history of gastric cancer are the two main risk factors for gastric cancer. […] The sequence of molecular events that underlies intestinal type gastric cancer and its well-defined precursor lesions is incompletely understood. In comparison, much more is known about the molecular pathogenesis of diffuse-type gastric cancers, which display a prominent molecular abnormality in the cadherin-1 (CDH1) gene. […] One model for intestinal type gastric cancer describes a progression from chronic gastritis to chronic atrophic gastritis, to intestinal metaplasia, to dysplasia, and eventually, to adenocarcinoma.
  • #8 Stomach cancer – Wikipedia
    https://en.wikipedia.org/wiki/Stomach_cancer
    Stomach cancer, also known as gastric cancer, is a malignant tumor of the stomach. It is a cancer that develops in the lining of the stomach. Most cases of stomach cancers are gastric carcinomas, which can be divided into a number of subtypes, including gastric adenocarcinomas. Lymphomas and mesenchymal tumors may also develop in the stomach. The bacterium Helicobacter pylori accounts for more than 60% of cases of stomach cancer. Smoking, dietary factors such as pickled vegetables and obesity are other risk factors. About 10% of cases run in families, and between 1% and 3% of cases are due to genetic syndromes inherited such as hereditary diffuse gastric cancer. Most of the time, stomach cancer develops in stages over years. A Mediterranean diet lowers the risk of stomach cancer, as does not smoking. Tentative evidence indicates that treating H. pylori decreases the future risk. Obesity is a physical risk factor that has been found to increase the risk of gastric adenocarcinoma by contributing to the development of gastroesophageal reflux disease (GERD). There is a correlation between iodine deficiency and gastric cancer. Gastric cancer can occur as a result of many factors. Helicobacter pylori infection is an essential risk factor in 65-80% of gastric cancers, but only 2% of people with H. pylori infections develop stomach cancer. Smoking increases the risk of developing gastric cancer significantly, from 40% increased risk for current smokers to 82% increase for heavy smokers. Dietary factors are not proven causes, and the association between stomach cancer and various foods and beverages is weak. Some foods including fried foods, smoked foods, salt and salt-rich foods, meat, processed meat, red meat, pickled vegetables, and brackens are associated with a higher risk of stomach cancer. Fresh fruit and vegetable intake, citrus fruit intake, and antioxidant intake are associated with a lower risk of stomach cancer.
  • #9 Etiology and Prevention of Gastric Cancer
    https://pmc.ncbi.nlm.nih.gov/articles/PMC5040890/
    The relationship between dietary factors and gastric cancer risk has been widely investigated. […] The World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR) concluded that vegetables and fruits probably protect against gastric cancer, whereas salt and salt-preserved foods as well as smoked foods, processed, grilled (broiled) and barbecued (charbroiled) animal meets are probably causes of gastric cancer. […] Among environmental factors, a variety of habits play important roles in gastric cancer development. The roles of smoking and alcohol intake have been paid most attention as important high-risk factors for gastric cancer. […] Besides H. pylori, another infectious agent is the Epstein-Barr virus (EBV), which has been associated with gastric cancer. […] The prevention strategies for gastric cancer include the intervention of gastric cancer etiology (such as H. pylori eradication and changes in lifestyle) and early detection and treatment of gastric cancer.
  • #10 Stomach cancer risk | Cancer Research UK
    https://www.cancerresearchuk.org/health-professional/cancer-statistics/statistics-by-cancer-type/stomach-cancer/risk-factors
    Stomach cancer risk is not associated with processed meat intake, a meta-analysis of cohort studies showed; though there was some evidence of risk increase in case-control studies. […] Stomach cancer risk is 28-56% higher in people with the highest intake of pickled foods, compared with those with the lowest, meta-analyses have shown. […] Stomach cancer risk is 68% higher in people with high salt intake compared with those with low salt intake, a meta-analysis showed. […] Stomach cancer risk is 13-21% higher in people who consume 24g (3+ units) of alcohol per day, compared with non- or occasional drinkers, meta-analyses have shown. […] Stomach cancer risk is 44% higher in people with type 1 diabetes compared with people without type 1 diabetes, a meta-analysis of mainly European populations has shown.
  • #10 Stomach cancer risk | Cancer Research UK
    https://www.cancerresearchuk.org/health-professional/cancer-statistics/statistics-by-cancer-type/stomach-cancer/risk-factors
    6% of stomach cancer cases in the UK are caused by overweight and obesity. […] Stomach (cardia) and oesophogaeal adenocarcinoma cancer risk is 48% higher in people who are overweight (body mass index [BMI] 25-29.9), and 119% higher in people who are obese (BMI 30+), compared with those of a normal weight (BMI 25), an umbrella review of meta-analyses has shown. […] Around 9% of stomach cancers are EBV-positive, meta-analyses have shown. […] 2% of stomach cancer cases in the UK are caused by workplace exposures. […] Stomach cancer mortality risk is 19% higher in people exposed to asbestos at work, a meta-analysis showed. […] Stomach cancer risk is 27% higher in people exposed to chromium at work, a meta-analysis showed. […] Less than 1% of stomach cancer cases in the UK are caused by ionising radiation.
  • #11 Gastric Cancer – StatPearls – NCBI Bookshelf
    https://www.ncbi.nlm.nih.gov/books/NBK459142/
    Dietary factors: Risk factors include high salt intake (salt-preserved foods), consumption of N-nitroso compounds, smoking, a diet low in vitamins A and C, high consumption of smoked or cured foods, lack of refrigerated foods, and contaminated drinking water. […] Obesity: A high body mass index increases the risk of proximal gastric and GEJ cancers. […] Smoking: Smoking increases the risk of gastric cancer, particularly in men. […] Gastroesophageal reflux: Chronic reflux is associated with a higher rate of GEJ adenocarcinomas. Additionally, bile reflux into the stomach, as seen in patients after certain gastric surgeries, increases the risk of gastric cancer. […] Environmental factors: Exposure to rubber manufacturing, tin mining, metal processing, and coal increases the risk of gastric cancer.
  • #12 Stomach cancer | World Cancer Research Fund
    https://www.wcrf.org/preventing-cancer/cancer-types/stomach-cancer/
    Helicobacter pylori infection is a cause of non-cardia stomach cancer. […] Infection with Epstein-Barr virus is being investigated as a cause of stomach cancer. […] Stomach cancer affects twice as many men as women. This is likely because of smoking, alcohol and exposure to other risk factors rather than gender in and of itself. […] People aged 55 or older have a higher risk of stomach cancer. […] There is some evidence that grilled or barbecued meat and fish may increase the risk of stomach cancer. […] Processed meat may increase the risk of non-cardia stomach cancer. […] Eating little or no fruit may increase the risk of stomach cancer. […] Eating citrus fruit may decrease the risk of cardia stomach cancer.
  • #13 Gastric Cancer – StatPearls – NCBI Bookshelf
    https://www.ncbi.nlm.nih.gov/books/NBK459142/
    Host factors: Individuals with type A blood have approximately a 20% higher incidence of gastric cancer compared to those with blood groups O, B, or AB, particularly with the diffuse type. […] Genetic associations: A subset of gastric cancers are associated with genetic syndromes, including: Hereditary nonpolyposis colon cancer has a 13% lifetime risk, predominantly intestinal type. […] Familial adenomatous polyposis has a 10% risk. […] Peutz-Jeghers syndrome has a 29% risk. […] Juvenile polyposis syndrome has a 21% risk. […] Li-Fraumeni syndrome is associated with gastric cancer. […] Hereditary breast and ovarian cancer syndrome are associated with gastric cancer. […] Phosphatase and tensin homolog or hamartoma tumor (Cowden) syndrome are also associated with gastric cancer. […] Protective factors: A high intake of fiber, fruits, and vegetables likely provides a protective benefit against gastric cancer.
  • #14 Stomach Cancer Causes, Symptoms, Treatments
    https://www.webmd.com/cancer/stomach-gastric-cancer
    Other things that seem to play a role in raising the risk include: Smoking, Being overweight or obese, A diet high in smoked, pickled, or salty foods, Drinking alcohol regularly, Stomach surgery for an ulcer, Type-A blood, Epstein-Barr virus infection, Certain genes, Working in coal, metal, timber, or rubber industries, Exposure to asbestos, Family history of gastric cancer, Hereditary factors such as familial adenomatous polyposis, hereditary non-polyposis colorectal cancer (Lynch syndrome), and Peutz-Jeghers syndrome.
  • #15 What Are the Risk Factors for Stomach Cancer? | American Cancer Society
    https://www.cancer.org/cancer/types/stomach-cancer/causes-risks-prevention/risk-factors.html
    Being overweight or obese is linked with an increased risk of cancers of the cardia (the upper part of the stomach near the esophagus). […] Stomach cancer risk is increased in people whose diets include large amounts of foods preserved by salting, such as salted fish and meat and pickled vegetables. […] Alcohol use probably increases the risk of stomach cancer. The evidence for this link is strongest for people who have 3 or more drinks per day. […] Smoking increases stomach cancer risk, particularly for cancers of the upper part of the stomach near the esophagus. The rate of stomach cancer is about doubled in people who smoke. […] Stomach cancers are more likely to develop in people who have had part of their stomach removed to treat non-cancerous diseases such as ulcers. […] Certain cells in the stomach lining normally make a substance called intrinsic factor (IF) that the body needs to absorb vitamin B12 from foods.
  • #16 Risks and causes of stomach cancer | Cancer Research UK
    https://www.cancerresearchuk.org/about-cancer/stomach-cancer/causes-risks
    We dont know what causes most stomach cancers. But there are some risks factors that can increase your risk of developing it. These include being older, infection, being overweight and smoking. […] Infection with Helicobacter pylori (H. pylori) causes around 40 out of 100 (around 40%) stomach cancers in the UK. […] Other factors, such as smoking and what we eat may increase the risk of H. pylori leading to cancer. […] Stomach cancer is more common in older people. Around half of stomach cancers develop in people aged 75 or over. […] Smoking tobacco increases your risk of getting stomach cancer. Around 15 out of 100 (around 15%) of stomach cancers in the UK are linked to smoking. […] Being overweight or obese increases your risk of getting cancer in the top part of your stomach (the cardia).
  • #17 Risks and causes of stomach cancer | Cancer Research UK
    https://www.cancerresearchuk.org/about-cancer/stomach-cancer/causes-risks
    Around 5 out of 100 stomach cancers (more than 5%) in the UK are caused by being overweight or obese. […] Stomach cancer risk is higher in people who drink 3 or more units of alcohol each day, compared with people who don’t drink or only drink occasionally. […] Some occupations and working with particular chemicals can increase your risk of stomach cancer. […] There is also some research linking exposure to asbestos and inorganic lead compounds to stomach cancer, however this evidence is limited.
  • #18
    https://continentalhospitals.com/diseases/gastric-cancer/
    Gastric cancer is more common in individuals over the age of 50, with men being more likely to develop the disease than women. […] Smoking is a well-established risk factor for many cancers, including gastric cancer. […] Being overweight or obese has been associated with a higher risk of developing stomach cancer, particularly in the upper part of the stomach (cardia). […] Conditions like gastric ulcers, gastritis (inflammation of the stomach lining), and stomach polyps can increase the risk of gastric cancer. […] People who have had stomach surgery, such as partial gastrectomy, for ulcers or other medical reasons, may have an increased risk of stomach cancer later in life. […] Certain occupations expose individuals to chemicals that may increase the risk of gastric cancer. […] Excessive alcohol consumption can damage the stomach lining, increase inflammation, and potentially lead to the development of gastric cancer over time.
  • #19 What Is Stomach Cancer? – NCI
    https://www.cancer.gov/types/stomach
    Stomach (gastric) cancer is cancer that starts in the cells lining the stomach. […] The causes of stomach cancer are not known, but there are several risk factors that may increase your chance of stomach cancer.
  • #20 Top Stomach Cancer Causes & Factors That Put You at Risk
    https://www.cancercenter.com/cancer-types/stomach-cancer/risk-factors
    The risk of developing stomach cancer increases with age. […] Common stomach cancer risk factors include: […] Stomach cancer is found most often in people over age 55. […] The disease affects men twice as often as women. […] Stomach cancer is more common in African Americans than in Caucasians. […] This type of cancer is more common in some parts of the world, such as Japan, Korea, parts of Eastern Europe and Latin America. […] Individuals who have inherited these genetic mutations are also at an increased risk for stomach cancer. […] People who inherit this genetic mutation have a 70 to 80 percent chance of developing stomach cancer in their lifetime. […] HNPCC also predisposes people to stomach cancers. […] This syndrome greatly increases a person’s risk of colorectal cancer and may play a small role in increasing a person’s stomach cancer risk.
  • #21 Stomach Cancer: Causes, Symptoms & Treatments
    https://www.cancercenter.com/cancer-types/stomach-cancer
    Stomach cancer is the 19th most common cancer in the United States, with more than 30,300 new cases diagnosed each year. […] Certain risk factors, such as diet, smoking and obesity, may increase risk for developing the disease. […] While cancer research has not yet identified the cause of stomach cancer, the risk of developing stomach cancer is known to increase with age. People with a family history of cancers may also be at higher risk. […] Common stomach cancer risk factors include: inherited mutations on breast cancer gene 1 (BRCA1) or breast cancer gene 2 (BRCA2), inherited mutation E-cadherin/CDH1, a tumor suppressor gene, Lynch syndrome, also called hereditary non-polyposis colorectal cancer (HNPCC), familial adenomatous polyposis (FAP), which causes polyps, including stomach polyps, tobacco smoking, diet high in processed foods, smoked foods, salted fish and meat, and/or pickled vegetables, obesity, chemical exposure from working in the coal, metal or rubber industries, Helicobacter pylori (H-pylori infection), chronic gastritis, pernicious anemia, a medical condition linked to a vitamin B12 deficiency, which sometimes produces gastric polyps, a medical history that includes the Epstein-Barr virus (EBV), the virus that causes mono (mononucleosis).
  • #22 What Are the Risk Factors for Stomach Cancer? | American Cancer Society
    https://www.cancer.org/cancer/types/stomach-cancer/causes-risks-prevention/risk-factors.html
    Some people inherit gene mutations (changes) from their parents that lead to conditions that can raise their risk of stomach cancer. […] People with first-degree relatives (parents, siblings, or children) who have had stomach cancer are more likely to develop this disease, even without one of the inherited cancer syndromes described above. […] In people with CVID, the immune system cant make enough antibodies to help protect against germs. […] EBV has been linked to nasopharyngeal cancer and to some forms of lymphoma. It is also found in the cancer cells of about 5% to 10% of people with stomach cancer, although it isnt yet clear if the virus actually causes stomach cancer. […] Workers in the coal, metal, and rubber industries seem to have a higher risk of getting stomach cancer. […] For unknown reasons, people with type A blood have a higher risk of getting stomach cancer.
  • #23 Causes of stomach cancer | Macmillan Cancer Support
    https://www.macmillan.org.uk/cancer-information-and-support/stomach-cancer/causes-and-risk-factors-of-stomach-cancer
    Diet can affect the risk of stomach cancer. The following things can increase your risk: not eating enough fresh fruit and vegetables, having too much salt in your diet, eating a lot of processed meats, eating foods that are smoked or pickled. […] People who are very overweight have an increased risk of cancer in the area where the stomach joins the oesophagus. This area is called the gastro-oesophageal junction (GOJ). […] Some stomach conditions can increase the risk of developing stomach cancer. […] Some medical conditions can cause changes to the stomach lining. This can increase your risk of stomach cancer. […] Removing part of the stomach reduces the amount of acid your stomach makes. This means you have less protection from bacteria, which can increase the risk of stomach cancer. […] Most stomach cancers are not caused by inherited cancer genes. And most people who develop stomach cancer do not have a strong family history of it. But sometimes stomach cancer runs in families. This may be because close family members share some risk factors for stomach cancer.
  • #24 Stomach cancer – Symptoms and causes – Mayo Clinic
    https://www.mayoclinic.org/diseases-conditions/stomach-cancer/symptoms-causes/syc-20352438
    Stomach cancer, which is also called gastric cancer, is a growth of cells that starts in the stomach. […] It’s not clear what causes stomach cancer. Experts believe most stomach cancers start when something hurts the inside lining of the stomach. […] Stomach cancer begins when something hurts cells in the inner lining of the stomach. It causes the cells to develop changes in their DNA. […] Factors that increase the risk of stomach cancer include: ongoing problems with stomach acid backing up into the esophagus, which is called gastroesophageal reflux disease; a diet high in salty and smoked foods; a diet low in fruits and vegetables; infection in the stomach caused by a germ called Helicobacter pylori; swelling and irritation of the inside of the stomach, which is called gastritis; smoking; growths of noncancerous cells in the stomach, called polyps; family history of stomach cancer; family history of genetic syndromes that increase the risk of stomach cancer and other cancers, such as hereditary diffuse gastric cancer, Lynch syndrome, juvenile polyposis syndrome, Peutz-Jeghers syndrome and familial adenomatous polyposis. […] Cancer cells in the stomach can invade and destroy healthy body tissue. They might start to grow deeper into the wall of the stomach. In time, cancer cells can break away and spread to other parts of the body. When cancer cells spread to another part of the body it’s called metastasis.
  • #25 Gastric Cancer: Practice Essentials, Background, Anatomy
    https://emedicine.medscape.com/article/278744-overview
    H pylori infection is associated with chronic atrophic gastritis, and patients with a history of prolonged gastritis have a sixfold increased risk of developing gastric cancer. […] Previous surgery is implicated as a risk factor. The rationale is that surgery alters the normal pH of the stomach, which may in turn lead to metaplastic and dysplastic changes in luminal cells. […] Some 10% of stomach cancer cases are familial in origin. Genetic factors involved in gastric cancer remain poorly understood, though specific mutations have been identified in a subset of gastric cancer patients. […] Other hereditary syndromes with a predisposition for stomach cancer include the following: Hereditary nonpolyposis colorectal cancer, Li-Fraumeni syndrome, Familial adenomatous polyposis, Peutz-Jeghers syndrome.
  • #26 Stomach cancer: Causes, symptoms, and treatments
    https://www.medicalnewstoday.com/articles/257341
    Stomach or gastric cancer involves a tumor that starts in any part of the stomach. Risk factors include smoking, genetic factors, and H. pylori infection. […] While it is not always clear what causes stomach cancer to develop, certain factors may increase the risk of developing this cancer. These include medical conditions such as: H. pylori infection in the stomach, intestinal metaplasia, in which cells that would usually line the intestine line the stomach lining, peptic stomach ulcers, chronic atrophic gastritis, or long-term stomach inflammation that makes the stomach lining thinner, pernicious anemia, which can develop due to a deficiency of vitamin B12, stomach polyps. […] Certain genetic conditions also add to the risk of stomach cancer, including: Li-Fraumeni syndrome, familial adenomatous polyposis (FAP), Lynch syndrome, type A blood.
  • #27 Causes of Stomach Cancer | How Do You Get Stomach Cancer? | American Cancer Society
    https://www.cancer.org/cancer/types/stomach-cancer/causes-risks-prevention/what-causes.html
    There are many known risk factors for stomach cancer (also called gastric cancer), but often it’s not clear exactly how these factors might affect how cells in the stomach become cancer cells. This is the subject of ongoing research. […] Atrophic gastritis is often caused by infection with H pylori bacteria. […] Another possible pre-cancerous change is intestinal metaplasia. […] This might also be related to H pylori infection. […] Damage to the DNA inside these cells can sometimes lead to dysplasia, in which the cells become larger and very abnormal looking (more like cancer cells). In some cases, dysplasia can then progress to stomach cancer. […] For instance, H pylori bacteria, particularly certain subtypes, can convert substances in some foods into chemicals that cause mutations (changes) in the DNA of the cells in the stomach lining. This may help explain why certain foods such as preserved meats increase a persons risk for stomach cancer.
  • #28 Stomach Cancer
    https://dph.illinois.gov/topics-services/diseases-and-conditions/cancer/type/stomach.html
    Stomach cancer usually starts in the mucosa (adenocarcinoma). […] Infection with bacteria (Helicobacter pylori) may be a major cause of stomach cancer. […] Smoking almost doubles the risk of stomach cancer. […] An increased risk of stomach cancer is linked to diets high in smoked foods, salted fish and meats, and pickled vegetables. […] Being overweight (excess body fat) or obese (abnormally high, unhealthy amount of body fat) is a major risk factor for many cancers, including cancer of the stomach. […] Stomach cancer is more likely to occur in people who have had part of their stomach removed. […] For unknown reasons, people with type A blood have a higher risk for stomach cancer. […] One type, adenomatous polyps, sometimes develops into stomach cancer. […] Stomach cancer is more than twice as common in men.
  • #29 Gastric Cancer: Practice Essentials, Background, Anatomy
    https://emedicine.medscape.com/article/278744-overview
    Infection with the Epstein-Barr virus may be associated with a rare (1%) form of stomach cancer, lymphoepithelioma-like carcinoma. […] Pernicious anemia associated with advanced atrophic gastritis and intrinsic factor deficiency is a risk factor for gastric carcinoma. […] Gastric cancer may develop in the remaining portion of the stomach following a partial gastrectomy for gastric ulcer. Benign gastric ulcers may themselves develop into malignancy. […] Obesity increases the risk of gastric cardia cancer. […] Radiation exposure: Survivors of atomic bomb blasts have had an increased rate of stomach cancer. Other populations exposed to radiation may also have an increased rate of stomach cancer.
  • #30 Risk Factor & Causes Of Stomach Cancer | Onco.com
    https://onco.com/about-cancer/cancer-types/stomach-cancer/causes/
    Lymphomas like the mucosa-associated lymphoid tissue (MALT) lymphoma have proven to increase the risk of getting adenocarcinoma of the stomach. […] Foods that are smoked, salted or pickled can be converted easily by the H. pylori into compounds that have been proved to cause stomach cancer in animals tested at the lab. […] Being overweight is possibly associated to cancers of the cardia but the strength of this link is still not very clear. […] This condition is known as pernicious anemia where there are too few red blood cells. This increases the risk of developing stomach cancer. […] Menetrier’s disease is a massive overgrowth in mucus cells of the stomach as a result of which there are large gastric folds that develop in the lining of the stomach. This has also been proven to increase stomach cancer.
  • #31 Risks for stomach cancer | Canadian Cancer Society
    https://cancer.ca/en/cancer-information/cancer-types/stomach/risks
    A genetic condition is a disease caused by a change (mutation) in one or more genes. Having certain genetic conditions increases the risk of developing stomach cancer. […] Chronic atrophic gastritis is when the lining of the stomach becomes inflamed. It is usually caused by an infection with H. pylori. […] People who have had stomach surgery have a higher risk of developing stomach cancer. […] People who came in contact with ionizing radiation from atomic bomb explosions in Japan during the Second World War have a greater risk of developing stomach cancer, especially if they were children when they came in contact with the radiation. […] People who work in the rubber manufacturing and processing industry have a higher risk of developing stomach cancer. […] Drinking alcohol increases your risk for developing stomach cancer.
  • #32 Stomach cancer | Causes, Symptoms & Treatments | Cancer Council
    https://www.cancer.org.au/cancer-information/types-of-cancer/stomach-cancer
    Stomach cancer develops when cells in any part of the stomach grow and divide abnormally. […] Some factors that can increase your risk of stomach cancer include: smoking tobacco, being over 60, infection with the bacteria Helicobacter pylori, a diet high in smoked, pickled and salted foods and low in fresh fruit and vegetables, alcohol consumption, being overweight or obese, pernicious anaemia (low red blood cells), chronic gastritis (inflammation of the stomach), a family history of stomach cancer, partial gastrectomy for ulcer disease (after about 20 years), having an inherited genetic condition like familial adenomatous polyposis (FAP), Lynch syndrome, hereditary diffuse gastric cancer (HDGC), or gastric adenocarcinoma and proximal polyposis of the stomach (GAPPS). […] There are some steps you can take to minimise the risk of stomach cancer including: not smoking or quitting smoking, reducing consumption of smoked, pickled and salted food, having a diet high in fresh vegetables and fruit, treatment of Helicobacter pylori infection may be protective.
  • #33 Azthena logo with the word Azthena
    https://www.news-medical.net/health/Stomach-Cancer-Causes.aspx
    The exact cause of stomach cancer is not clear. However, several risk factors have been identified that raise the risk of developing this illness. […] Cancer is caused by mutations in the cellular DNA that alter the cells regulatory mechanisms such as growth, division and programmed cell death (apoptosis). […] Any factors that increase the likelihood of genetic mutation such as exposure to radiation or toxic substances, increase the risk for cancer. […] Some of the risk factors for stomach cancer include: […] Age Most stomach cancers arise in people aged 55 or older and the mean age-at-diagnosis is 70 years. […] Gender This cancer is twice as common among males than females. […] Family history People who have a first degree relative such as a sister or parent who has had stomach cancer, are at an increased risk of developing the cancer.
  • #34 Learn About Stomach Cancer
    https://www.rwjbh.org/treatment-care/cancer/types-of-cancer/gastrointestinal-cancer/stomach-cancer/
    What Causes Stomach Cancer? […] The cause of stomach cancer is still being researched. There are, however, many known risk factors. […] Stomach cancer risk factors include: Gender (more common in men than women) […] Age (more common in older people) […] Ethnicity (more common in Hispanic Americans, African Americans, Native Americans, and Asian/Pacific Islanders) […] Geography (more common in East Asia, Eastern Europe, and South and Central America) […] Helicobacter pylori infection […] Being overweight or obese […] Alcohol use […] Tobacco use […] Previous stomach surgery […] Some types of stomach polyps […] Inherited cancer syndromes […] Familial history of stomach cancer […] Common variable immune deficiency (CVID) […] Epstein-Barr virus (EBV) infection […] Certain occupations (coal, metal, and rubber industry workers) […] Having type A blood.
  • #35 Causes of Stomach Cancer — My Gut Feeling – Stomach Cancer Foundation of Canada
    https://www.mygutfeeling.ca/what-causes-stomach-cancer-1
    It is unclear why an increased BMI is a cancer risk factor. However being overweight or obese can increase the risk of many cancers including stomach cancer. […] People who work in the rubber or coal industry have an increased risk of getting stomach cancer due to chronic exposure to cancer causing chemicals. […] Both first-hand and second-hand smoke can increase the risk of developing stomach cancer. The risk increases with the number of cigarettes and the duration of smoking. Quitting smoking decreases the risk of cancer. […] High doses of ionizing radiation can increase the risk of stomach cancer. Ionizing radiation at high doses occurs from exposure to nuclear disasters (e.g. Hiroshima, Fukushima, Cernobyl), treatment with radioisotopes (e.g. treating thyroid cancer) or external beam radiation (e.g. radiation treatment for a previous cancer).
  • #36 Gastric Cancer: Epidemiology, Risk Factors, Classification, Genomic Characteristics and Treatment Strategies
    https://www.mdpi.com/1422-0067/21/11/4012
    A family history of GC is also one of the most crucial risk factors. […] The correlation between dietary factors and the risk of GC development has been broadly studied. […] The dietary or endogenous role of N-nitroso compounds has been displayed to significantly increase gastrointestinal cancer risk, mostly among non-cardia GCs. […] The impact of smoking and alcohol intake has been considered. […] EBV is a ubiquitous infectious factor. […] About 10% of GCs have been described to be EBV-positive, but there is not enough evidence for a distinct etiological role of EBV in GC development.
  • #37 Stomach Cancer Causes
    https://www.ourcancerstories.com/stomach-cancer/general/stomach-gastric-cancer-causes
    Mutations in certain genes, like tumor suppressor genes, oncogenes and DNA repair genes, contribute strongly to cancer formation. […] A mutation in a tumor suppressor gene could turn the gene off. This would allow cells to grow and divide unchecked, leading to tumor formation. […] The p53 gene, which is faulty in over half of all cancers, is the most commonly mutated tumor suppressor gene in people with cancer. […] A mutation in a proto-oncogene can permanently activate the gene when it shouldn’t be. This turns the proto-oncogene into a malfunctioning gene called an oncogene. […] When an oncogene becomes active, cell division and cell death are no longer kept in control. This allows the cells to grow and divide abnormally, thereby leading to cancer formation. […] Mutations in your DNA repair genes cause their protein products lose their repairing function. The cell fails to correct mistakes in the DNA, allowing them to accumulate. This allows more mutations to build up inside the cell, affecting other genes and cellular processes. Eventually, the cells in your body turn cancerous and cancer starts forming.
  • #38
    https://link.springer.com/article/10.1007/BF00115637
    Epidemiologic evidence on the relation between nutrition and stomach cancer is reviewed. […] These descriptive features suggest that dietary factors are important in determining the risk of stomach cancer. […] A negative association with fresh vegetables and fruits is highly consistent in numerous case-control studies in different populations. […] Both epidemiologic and experimental data suggest that vitamins C and carotenoids lower risk of stomach cancer. […] High salt intake has been associated with an increased risk in many case-control studies and limited cohort studies. Taken together with animal data, it is considered that high salt intake is a risk factor for stomach cancer. […] Cohort studies using quantitative dietary assessment and biologic measurement of micronutrients are needed for further understanding of etiologic roles of dietary factors in the causation of stomach cancer.
  • #39 Stomach Cancer: Causes, Prevention and Treatment | Sandra and Edward Meyer Cancer Center
    https://meyercancer.weill.cornell.edu/news/2024-12-19/stomach-cancer-causes-prevention-and-treatment
    In the United States, cases of stomach cancer have actually fallen over the past 100 years, Dr. Shah says, largely because of technological improvements. […] For example, since the 1930s, when refrigeration became common in the U.S., there has been less reliance on salted meats and canned foods, which are associated with increased stomach cancer risk. […] H. Pylori and the Epstein Barr virus, for example, are associated with stomach cancer. […] Inflammation in the form of chronic gastritis can lead to stomach cancer. […] Certain genetic syndromes are associated with a higher risk of stomach cancer as well. […] The most common is Lynch Syndrome, caused by the loss of a critically important repair protein. […] Mutations in the CDH1 gene have been linked to another type of stomach cancer: hereditary diffuse gastric cancer.
  • #40 Stomach Cancer
    https://medschool.cuanschutz.edu/colorado-cancer-center/for-patients-families/cancers-we-treat/stomach-cancer
    Stomach cancer, also called gastric cancer, begins when cells in the stomach begin growing out of control. […] Stomach cancer can happen in any part of the stomach, and in most of the world stomach cancer begins in the main part of the stomach, called the stomach body. In the United States, however, stomach cancer is more likely to begin at the gastroesophageal junction, or the area where the esophagus joins the stomach. […] Unfortunately, these pre-cancer changes rarely cause symptoms, so they often are undetected. […] The reasons for this decline arent totally understood, but two significant factors are the increased use of refrigeration in food storage, leading to decreased consumption of salted and smoked foods (which are stomach cancer risk factors); and the decline in Helicobacter pylori (H. pylori) bacterial infections, which is considered a significant cause of stomach cancer.

Zobacz więcej

przewlekłe zapalenie błony śluzowej żołądka metaplazja jelitowa gastrektomia gruczolakorak zespół raka piersi i jajnika zespół Li-Fraumeni wirus Epsteina-Barr zespół Peutza-Jeghersa choroba refluksowa przełyku rak żołądka zapalenie błony śluzowej żołądka zespół Lyncha rodzinna polipowatość gruczolakowata zakażenie Helicobacter pylori niedokrwistość złośliwa refluks żółciowy dysplazja żołądka resekcja żołądka dziedziczny rozlany rak żołądka zanikowe zapalenie błony śluzowej żołądka zespół Cowdena przełyk Barretta błona śluzowa żołądka