Frequently Asked Questions
What foods raise stomach cancer risk after 55?
After 55, the cumulative effect of lifelong dietary habits becomes more significant. The key foods to limit are those that are very high in salt, like processed meats (sausages, deli meat), salt-cured fish, and high-sodium packaged foods. Additionally, a diet high in red and processed meats, charred or barbecued foods, and excessive alcohol can increase risk. Focusing on a diet rich in fruits, vegetables, and whole grains is one of the most protective measures you can take.
Does eating spicy food cause stomach cancer?
This is a common myth. For most people, spicy food does not cause stomach ulcers or stomach cancer. In fact, some research suggests that capsaicin, the compound that makes chili peppers spicy, may even have some protective effects. However, if you have a sensitive stomach or a condition like acid reflux, very spicy food might cause discomfort, but it is not considered a primary risk factor for cancer.
Is it okay to eat these “risky” foods occasionally?
Absolutely. It’s your overall dietary pattern that matters most. Enjoying a hot dog at a family barbecue or having bacon and eggs for a special breakfast is not what defines your risk. The danger comes from making these foods a regular, frequent part of your diet. Think of them as occasional treats rather than daily staples. Balance, moderation, and a diet filled with protective foods are the most important principles for long-term health.
