Exploring the Connection Between Diet and Stomach Cancer in Korea

Introduction

Stomach cancer is the most common cancer in Korea, posing a significant public health concern. This article delves into the relationship between the traditional Korean diet and the incidence of stomach cancer. We will explore potential genetic predispositions, the role of specific dietary factors, and how diet trends have evolved over time to influence cancer rates.

Genetic Predisposition and Diet

Research has shown a possible link between genetics and the increased incidence of stomach cancer in Korea. However, the exact mechanism remains unclear. While some individuals may have a genetic predisposition to developing stomach cancer, dietary factors are also playing a crucial role in the observed prevalence.

A study by Dr. Michael Greger highlights the connection between diet and stomach cancer. In Hong Kong, 2,500 men who died of stomach cancer were found to have consumed large amounts of dried fish. Some bacteria in the dried fish, unable to be removed by traditional preservation methods, could potentially contribute to stomach cancer. This suggests that the presence of certain bacteria in the diet may be a significant risk factor.

Similarly, in the Republic of Korea, the highest rates of stomach cancer were observed, followed by Mongolia and Japan. About 71% of stomach cancer cases occurred in less developed countries, with a particularly high incidence in Asia, Latin America, and the Caribbean, and a lower incidence in Africa and North America.

Traditional Korean Diet and Stomach Cancer

The traditional Korean diet, rich in foods like kimchi and soybean paste, has been linked to an increased risk of stomach cancer. Kimchi, a fermented cabbage dish and soybean pastes, contain compounds that have been associated with stomach cancer. These high-risk dietary factors are believed to play a significant role in the high incidence of stomach cancer in Korea.

Furthermore, a notable decline in stomach cancer rates has been observed in Korea. However, this trend was disrupted with the introduction of affordable American beef in the 1960s. As economic prosperity increased, Korean consumers began turning to beef-based dishes like bulgogi (barbecue beef) and galbi (short ribs). The consumption of this type of meat, especially when burned or charred, increases the risk of various types of cancer, including stomach cancer.

Modern Trends and Stomach Cancer Prevalence

The rise in stomach cancer cases began in the 1980s as a result of the increased consumption of beef and other charred meats. By 2022, nearly 60 years after the introduction of cheap and popular beef dishes, Korea has the highest rate of stomach cancer in the world. This shift in dietary habits has had a profound impact on public health, leading to increased awareness and efforts to address these risks.

Another factor contributing to stomach cancer in Korea is the prevalence of H. pylori bacteria, which is found in about 80% of adult females in a survey. This bacterium is considered a causative factor for stomach ulcers and a risk factor for stomach cancer. While it is possible to contract this bacterium when traveling to foreign countries, it can survive dietary changes and is challenging to diagnose and treat.

Conclusion

While genetics may play a role in the elevated incidence of stomach cancer in Korea, the traditional Korean diet appears to be a significant contributing factor. High consumption of foods like kimchi, soybean pastes, and charred meats, along with the prevalence of H. pylori bacteria, have led to a higher incidence of stomach cancer in the country. Addressing these dietary risks and promoting healthier eating habits are essential steps in reducing the burden of stomach cancer in Korea.