Khaberni - A team of researchers, led by Professor Park Sung Soo from Anam University Hospital associated with South Korea University, has reached a method based on controlling the quality of food to reduce the risk of stomach cancer.
The professor said in an interview with the Russian news agency Novosti: "Our research has shown that following a specific diet contributes to reducing the probability of stomach cancer. In 2025, we analyzed 507 scientific studies from PubMed, Embase, and Cochrane databases, assessing 139 potential factors related to risk or prevention, which included nutrition, lifestyle, infections, medications, environmental and genetic factors. The results showed that consuming fresh vegetables and fruits reduces the risk of disease by 20 to 40%, while including fish and seafood in the diet further reduces the risk by an additional 10 to 30%.".
The experts believe that the optimal daily consumption of fruits and vegetables should exceed 400 grams, including 250-300 grams of fruit (preferably consumed whole, and not as juice), and it is advised to avoid excessive consumption of processed and pickled food.
The professor also pointed out during the interview that consumption of refined grains, red meat, processed meats, and high-fat dairy products are also factors that increase the likelihood of stomach cancer, hence it is recommended to avoid these foods.
