Friday Oct 24, 2014 (foodconsumer.org) -- Eating a lot of soy products such as soybean, soybean curd or tufo, allium vegetables like onion and garlic, mushroom and leafy vegetables may reduce the risk of a few types of cancers including gastric cancer, breast cancer and colorectal cancer, a new study conducted in South Korea suggests.

Foods that lower gastric cancer risk

The study led by H.D. Woo at colleagues at National Cancer Center in Goyang, Korea found soybean, allium vegetables and mushroom may effectively prevent gastric cancer or stomach cancer.

In the study, high intake of soy products including soybean, soybean curd (tofu) and soymilk was linked to nearly 70% reduced risk of gastric cancer.  Allium vegetables such as onion and garlic when used in high quantity were associated with 63% reduced risk for the cancer, and high intake of mushroom was correlated with 57% reduced risk for gastric cancer.  

Foods that cut risk of breast cancer

Foods that can reduce breast cancer include soy products particularly tufo, which may also reduce the risk of breast cancer by nearly 50%, and green/yellow and light colored vegetables, which were associated with about 60% reduced risk of breast cancer.  High intake of mushroom may also reduce the risk of breast cancer in premenopausal women by nearly 50%.

Foods that increase cancer risk

In contrast, high intake of salt and the famous Korean pickle Kimchi, which is high in salt were associated with 92% and 121% increased risk of gastric cancer, respectively.  And high intake of meat was associated with 25% increased risk of colorectal cancer.  

High salt foods such as pickles and salted fish have been associated with increased risk of gastric cancer.  These foods are not just suspected risk factors for gastric cancer.  Prior research has shown that high salt can prompt cancer causing bacteria to produce carcinogens which cause damage to the stomach tissue.

The current study was based on the data from a Korean population.  The study results may not be exactly applicable to other populations, but may indicate that some foods are chemopreventative against cancer and some may be dietary risk factors that promote cancer.

The study concluded "soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be risk factor for gastric cancer, and intake of high amount of meat might cause colorectal cancer." (David Liu)

Woo HD, Park S, Oh K, Kim HJ, Shin HR, Moon HK, Kim J. Diet and Cancer Risk in the Korean Population: A Meta- analysis. Asian Pac J Cancer Prev. 2014;15(19):8509-19.