Stomach cancer risk is found to be highest in which dietary group?

The highest risk of stomach cancer is associated with the dietary group of meat eaters. This correlation is largely due to the consumption of processed and red meats, which have been linked to an increased incidence of gastric cancer. Processed meats often contain preservatives such as nitrates and nitrites, which can form carcinogenic compounds in the body. Additionally, high consumption of salt and salty foods is also a contributing factor, as these can damage the stomach lining and promote the growth of cancerous cells.

In contrast, vegetarian and vegan diets tend to be lower in processed meats and higher in fruits, vegetables, and whole grains, which are rich in antioxidants and fiber. These dietary components have protective effects against various forms of cancer, including stomach cancer. Pescatarians, who primarily eat fish along with plant foods, generally receive similar benefits related to cancer prevention, as fish and plant-based foods contain beneficial nutrients and compounds that can lower cancer risk. Thus, the evidence supports that meat eaters exhibit the highest risk for stomach cancer compared to other dietary groups.