Risk factors for stomach cancer include noodle and dumpling soup dishes

Sodium is one of the biggest risk factors for stomach cancer because it damages the stomach lining and causes lesions. In fact, populations consuming higher amounts of salt have been closely studied for their cancer burden. Some of this research has shown a possible link between specific soup-based dishes and a higher incidence of the disease.

In 2012, a Korean study published in the journal Nutrients assessed the association between various soup-based dishes and the incidence of stomach cancer.

The researchers pointed out that a large number of studies assessing these dishes — which contribute high sodium content to the diet — and their results are inconsistent.

Their study recruited a total of 440 cases and 485 controls 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 significantly increased incidence of gastric cancer,” they wrote.

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The main culprit in these dishes is salt, but another major component is refined carbohydrates, also known as simple or processed carbohydrates, which have been essentially stripped of their nutrients.

Evidence linking carbohydrates to cancer development in humans is limited, but epidemiological studies have linked starch intake to two cancers.

“Frequent starch consumption has been associated with a high incidence of gastric cancer in one case-control study and esophageal cancer in another,” explains the National Library of Medicine.

It adds, “However, the evidence is insufficient to draw firm conclusions.”


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, according to the Eatwell Guide.

“Choose whole grain varieties whenever possible and eat potatoes with the skin on for more fiber.”

Healthy starches are 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 even protect against cancer development in some cases.

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In people with Lynch syndrome — a rare heredity that increases the risk of cancer — resistant starch can lower the risk of gastrointestinal cancers by nearly 50 percent.

An important feature of this starch is that it is not digested by the small intestine, but instead ferments in the large intestine.

In doing so, it helps nourish beneficial gut bacteria by acting in a similar way to dietary fiber in the digestive system.

Professor John Mathers, Professor of Human Nutrition at the University of Newcastle, who was involved in the study, said: “We found that resistant starch can reduce cancer development by altering the chain of bacterial metabolism of bile acids and increasing those types of bile aids. 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 spikes in blood sugar.

In early research published in the journal Gastric Cancer, researchers sought 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 increased stomach cancer risks for rice, cured meat, pot roast, white bread, potatoes and turnips.

“All three dietary patterns, generated by factor analysis, were significantly associated with risk of gastric carcinoma,” the study leaders wrote.

They added, “While the starchy factors were directly associated with gastric cancer, the healthy and mixed patterns were strongly protective.”

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