Stomach cancer, also known as gastric cancer, ranks among the deadliest cancers worldwide. In South Korea, it is the fourth most common cancer, following thyroid, colorectal, and lung cancers. Unlike cancers tied to a single cause, gastric cancer arises from a complex interplay of environmental and genetic factors. Notably, the Korean diet, often rich in spicy and salty foods, is linked to an elevated risk of developing this disease.
Early-stage gastric cancer often presents no distinct symptoms, making it challenging to differentiate from common gastrointestinal issues like heartburn or indigestion. Some patients may experience unintended weight loss or reduced appetite without dietary changes. More alarming symptoms—such as nausea, vomiting, difficulty swallowing, melena (black stools), or a palpable abdominal mass—typically indicate advanced disease. Early detection is therefore critical.
Routine health screenings are essential for catching gastric cancer before symptoms emerge. When diagnosed at stage 1, the survival rate approaches 90%. For individuals over 40, undergoing gastroscopy every one to two years is recommended. Those with frequent digestive issues, chronic gastritis, or a family history of gastric cancer should be particularly vigilant.
Prevention hinges on lifestyle, particularly diet. Avoiding salty, charred, or heavily processed foods containing nitrates is key. A balanced diet rich in fresh vegetables and fruits—high in vitamin C, beta-carotene, and vitamin A—can help reduce risk.
Lim Hye Jung, HEALTH IN NEWS TEAM
press@hinews.co.kr
