Keeping serum 25-hydroxyvitamin D [25(OH)D] levels above 40-60 ng/mL (100 nmol/L) might reduce risk by 25-35% and increase survival after diagnosis.
Gastric cancer is one of the approximately 20 vitamin D-sensitive types of cancer. Evidence from ecological (geographical) studies of gastric cancer mortality rates finds lower rates in areas where people have more exposure to solar ultraviolet B (UVB) radiation.
“High intake of salted, pickled or smoked foods, as well as dried fish and meat and refined carbohydrates significantly increased the risk of developing GC while fibers, fresh vegetables and fruit were found to be inversely associated with GC risk1.”
Page last edited: 22 August 2011
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