RISING STOMACH CANCER RISK FOR THOSE UNDER 50

By the Mayo Clinic
Special to the Daily Sketch

Stomach cancer also referred to as gastric cancer, was once thought of as a disease of older adults. However, it is increasingly affecting people under the age of 50, mirroring a similar shift that is observed with colorectal and other gastrointestinal cancers. 

Diet is among the most likely contributors to the increase in early-onset stomach cancer.

Over the past several decades, the typical American diet has shifted dramatically toward ultra-processed foods. These foods can promote chronic inflammation and alter the gut microbiome, which is the ecosystem of microbes that live in your intestines. The microbiome supports digestive health. Both inflammation and microbiome changes have been linked to a greater risk of developing gastrointestinal cancers over time.

Other possible mechanisms include direct DNA damage and carcinogenesis from harmful food additives, as well as the displacement of protective nutrients such as fiber, vitamins and antioxidants.