Stomach tumors are the second most common cause of cancer in the world. Eighty-five percent of them are gastric adenocarcinomas, while 15 percent are gastrointestinal lymphoma (GIST) tumors and leomisarcomas.
As with most diseases, food is the cause of this cancer. The stomach is the widest part of the digestive tract. It is located between the esophagus and the small intestine. Digestion begins in the stomach.
The disease is 1.5 – 2 times more common in men, while it appears most often after the age of 50 years. Among the foods that cause it, the most commonly mentioned are smoked and highly salted food (meat), water in which there is a lot of nitrates and keeping food at room temperature, but, of course, genes are also the cause.
Who gets stomach cancer?
The risk of developing stomach cancer increases with age: mainly people older than 55 years. Men get sick twice as often as women. Prolonged infection with the bacterium H.Pylori, which lives in the gastric mucosa is one of the primary causes of gastric cancer.
The risk of developing cancer is higher in people who have or have had a family member with the disease, along with some rare genetic disorders, which increase the risk of developing stomach cancer.
High-salt foods, which include smoked and salty foods, pre-surgical cure (stomach resection), smoking, and excessive alcohol consumption also increase the risk of stomach cancer.
It is important to recognize the symptoms and cure them in time.
– Unspecified difficulties in the upper part of the stomach
– Feeling of weight or fullness after the ration
– Croup and vomiting
– Poor digestion, burning
– Weakness and fatigue
– Diarrhea or constipation
– Stomach pain
– Blood in the stool.
About 25 percent of sufferers have similar difficulties to those with dehydration.
In the later stage of the disease the patients lose body weight, some may affect the mass of the tumor in the upper part of the stomach, which is an extremely bad sign, leading to cramps and vomiting or problems with swallowing. / eo