Stomach cancer risk factors may include noodle soups and dumplings
Sodium is among the biggest risk factors for stomach cancer as it damages the lining of the stomach and causes lesions. In fact, populations with higher salt consumption have been studied more closely for their cancer burden. Some of this research has highlighted a possible association between certain soup-based dishes and a higher incidence of disease.
In 2012, Cory study Published in the journal Nutrients evaluated the relationship between various soup dishes and the incidence of stomach cancer.
The researchers note that a large number of studies assess these dishes — which contribute to high levels of sodium in the diet — and their results are inconsistent.
For their research, a total of 440 subjects and 485 female controls were recruited to determine how meals containing noodles, dumplings, soups, and stews affected cancer risk.
“In our results, a high intake of noodles and dumplings was associated with a significant increase in the incidence of stomach cancer,” they wrote.
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The main culprit in these dishes is salt, but the other main ingredient is refined carbohydrates, also known as simple or processed carbohydrates, which have been essentially stripped of nutrients.
Evidence linking carbohydrates to the development of cancer in humans is limited, but epidemiological studies have linked starch intake to two types of cancer.
“Frequent consumption of starch was associated with an increased incidence of stomach cancer in one case-control study and esophageal cancer in another,” the National Library of Medicine explains.
“However, the evidence is insufficient to allow any firm conclusions to be drawn,” she adds.
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The NHS explains: “Starchy foods – such as potatoes, bread, rice, pasta and cereals – should make up just over a third of the food you eat, as shown in the Eatwell Guide.
“Where possible, choose wholegrain varieties, and eat potatoes with the skin on for more fibre.”
Healthy starches provide a good source of energy because they contain fiber, calcium iron, and B vitamins.
Certain types of starch, such as resistant starch — found in bananas and oatmeal — may protect against cancer in some cases.
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In people with Lynch syndrome — a rare genetics that increases the risk of cancer — resistant starch may reduce the risk of gastrointestinal cancers by nearly 50 percent.
One of the main features of this starch is that it is not digested by the small intestine but ferments in the large intestine instead.
In doing so, it helps feed beneficial gut bacteria by acting in a similar way to dietary fiber in the digestive tract.
Professor John Mathers, Professor of Human Nutrition at Newcastle University, who was involved in the study, said: “We found that resistant starch may reduce the development of cancer by altering the bacterial metabolic chain of bile acids and reducing those types of bile adjuvants that damage our DNA and ultimately cause cancer. “.
Conversely, other starches such as simple carbohydrates are broken down into glucose and other sugar units, causing your blood sugar to rise.
In early research published in the journal Stomach Cancer, researchers set out to assess the role of different food groups as well as broader eating patterns categorized as “starchy,” “healthy,” and “mixed.”
Their analysis of different food groups showed an increased risk of stomach cancer for rice, cured meat, stewed meat, white bread, potatoes and tubers.
“All three dietary patterns, resulting from factor analysis, were significantly associated with gastric cancer risk,” the study leaders wrote.
They added, “While the amyloid factors were directly associated with stomach cancer, the healthy and mixed patterns were strongly protective.”