Stomach cancer, also called gastric cancer, is a cancer that starts in the stomach. Some studies show increased risk with alcohol consumption as well. Dietary factors are not proven causes, but some foods including smoked foods, salt and salt-rich foods, red meat, processed meat, pickled vegetables, and bracken are associated with a higher risk of stomach cancer. Nitrates and nitrites in cured meats can be converted by certain bacteria, including H. pylori, into compounds that have been found to cause stomach cancer in animals.
Diagnosis is usually by biopsy done during endoscopy. This is then followed by medical imaging to determine if the disease has spread to other parts of the body. Japan and South Korea, two countries that have high rates of disease, screen for stomach cancer. Surgery remains the only curative therapy for stomach cancer.
The incidence rate (IR) of non-traumatic stomach cancer was 7.12 per 100,000 PY (95%CI: 6.94-7.31) and increased with age. The IR of stomach cancer was 3.78 (95%CI: 2.98-4.72). Women had a twofold increased risk of non-traumatic stomach cancer; this difference appeared after the fourth decade. Non-traumatic stomach cancer fatality was 30% (95%CI: 29-31%). Of stomach cancer patients 64% (95%CI: 53-74%)