Cruciferous Vegetables Protect the Stomach Against Stomach Cancer

By Kyle J. Norton

Cancer is a class of chronic diseases associated with irregular cell growth in the tissues of the affected organ.

The stomach located between the esophagus and the small intestine is a muscular, hollow, and important organ of the digestive tract.

The stomach plays a critical role to assist the digestive system in digesting foods by secreting acid and enzymes.

Stomach cancer is a condition of abnormal growth of the mucus-producing cells of the inside lining of the stomach. Adenocarcinoma is the most common type of stomach cancer.

Most patients with stomach cancer in the early stage are asymptomatic. 

However, at the later stage, patients may experience symptoms of pain and/or discomfort in the stomach area, mild ache in the upper part of the body, difficulty swallowing, feeling full or bloated after a small mealy, and vomiting blood or having blood in the stool accompanied by general symptoms shared by other types of cancer, including unintentional weight loss, loss of energy, tiredness, nausea, and vomiting and loss of appetite.

According to the statistics, most cases of gastric/stomach cancer are found in older people. The average age of people when they are diagnosed is 68. The risk of developing gastric/stomach cancer in a man lifetime is about 1 in 95.

Localized stomach cancer has a 5-year survival rate of 68%. However, If cancer has spread to surrounding tissues or organs and/or the regional lymph nodes, the 5-year survival rate is 31%.

Cruciferous vegetables are a group of vegetables, belongings to the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivated all over the world in suitable climate for commercial profits, including cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, and green leafy vegetables.

On finding potential and natural foods for the prevention and treatment of cancer, researchers investigated the risk of regular cruciferous vegetable intake on stomach cancer.

The hospital-based, case-control study conducted at Roswell Park Comprehensive Cancer Center in Buffalo, NY, included 292 stomach cancer patients and 1168 cancer-free controls recruited between 1992 and 1998 as part of the Patient Epidemiology Data System (PEDS).

According to the dietary and other epidemiologic and confounding variables collected by the questionnaire, there were strong inverse associations between stomach cancer and the highest versus lowest intakes of total cruciferous vegetables with the odds ratio (OR) of 0.59.

In the comparison test assay, raw cruciferous vegetables have an OR = 0.53, compared to raw broccoli with an OR = 0.61, raw cauliflower with an OR = 0.51, and Brussels sprouts with an OR = 0.66.

Increased portions of total cruciferous vegetable intake are associated linearly to a reduced risk of stomach cancer.

After taking other factors into account, researchers wrote, "These data suggest that consuming raw cruciferous vegetables may be associated with a lower odds of stomach cancer, even after considering other dietary characteristics".

Taken altogether, dietary cruciferous vegetables may be considered functional remedies for the prevention of stomach cancer, pending the confirmation of the larger sample size and multicenter human study.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) Cruciferous Vegetable Consumption and Stomach Cancer: A Case-Control Study by Morrison MEW1, Joseph JM2, McCann SE2, Tang L2, Almohanna HM2, Moysich KB. (PubMed)