Dietary factors associated with gastric cancer - a review

Abstract

Abstract Background Cancer is considered one of the primary illnesses that cause morbidity and mortality in millions of people worldwide and due to its prevalence, there is undoubtedly an unmet need to discover novel anticancer drugs. As most of the target-specific anticancer drugs failed to achieve the expected result so far, new multi-targeted therapies using natural products have become significant. Natural products are readily applicable, inexpensive, accessible and acceptable therapeutic approaches with minimum cytotoxicity. This review explores the relationship between dietary factors and the probability of development of gastric cancer. Over the years, it has been proven that there are many natural products that have chemo-preventative effects such as vitamins, probiotics and prebiotics, green tea, and resveratrol on gastric cancer. Many investigations have looked into the links between dietary components and the risk of stomach cancer and a variety of protective and deleterious factors have been identified in our diet that is associated with gastric cancer. In this study, we have summarized the preventive and injurious components that affect the incidence of gastric cancer. Conclusion Based on the potential of natural products for the discovery of new compounds for the treatment of diseases, the purpose of the present review was to investigate the importance of dietary products mitigating the impacts due to the development of gastric cancer. The current analysis proves the protective as well as harmful roles of many elements which are found in our diet in the development of gastric cancer. Our findings can have significant public health implications in terms of gastric cancer prevention. There is an inherent need to offer an insight into benefits and risks, clinical trial designs future translational and cohort studies before effectively clinically translated.