Stomach cancer has both internal and external factors, including genetic predisposition and exposure to toxins. Helicobacter pylori is a common cause, while smoking and alcohol use increase risk. Diet and ethnicity may also play a role.
There are many suspected causes of stomach cancer. Like many types of cancer, there are both internal factors, such as genetic predisposition, and external factors, such as exposure to environmental toxins. Like cervical cancer, however, a particular pathogen, in this case certain toxins, has also been identified as one of the most common causes of stomach cancer.
Among the internal factors that can lead to stomach cancer are uncommon genetic disorders such as intestinal metaplasia, in which the regenerative lining of the stomach develops or changes into the wrong type of intestinal tissue. Autoimmune atrophic gastritis is an equally rare condition in which the body’s immune system mistakenly believes that the stomach lining is foreign tissue and tries to destroy it. Simple gastritis, inflammation and irritation of the stomach lining, is also a risk factor if the condition is chronic.
There are other internal factors among the causes of stomach cancer. Its incidence is three times more likely to affect males. The female hormone estrogen is thought to provide a protective function against stomach cancer. Some ethnic groups, such as the Japanese, have higher per capita incidences of this form of cancer, but whether the reason is genetics or lifestyle is not determined.
It stands to reason that the most likely causes of stomach cancer, also called gastric cancer, are orally ingested toxins. Two very common toxins, particularly when combined, are proven risk factors: excessive use of tobacco and alcohol. Heavy smokers are estimated to be twice as likely as non-smokers to develop stomach cancer, usually near its connection to the esophagus tube. Alcohol strips the protective mucus lining the stomach, making its lining tissue vulnerable to carcinogens.
It is still debated whether other oral consumption or diet in general are risk factors for stomach cancer. Some health organizations have issued warnings against smoked, salted and pickled foods. Many of the same organizations consequently suggest that antioxidants such as vitamins A and C in fresh fruits and vegetables are preventative for stomach cancer.
A bacterial infection is one of the main and identified causes of stomach cancer. The culprit is Helicobater pylori. It is estimated that 50% of the world’s population harbor this bacterium in the upper digestive tract. Up to 80% of these people experience little or no ill effects from the presence of the bug; others may experience mild to severe reactions, including gastritis. About 2% of those infected will develop stomach cancer.
An estimated ten percent of stomach cancers have a genetic cause. Conversely, in 65-80% of cases, the bacterium Helicobacter pylori has been implicated. One of the pressing difficulties with this deadly cancer is that it is often asymptomatic, and by the time physical symptoms are noticed, it may already have advanced to an advanced stage. Also, stomach cancer spreads easily to other organs, such as the lungs, liver, and lymph nodes.
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