Patients with stomach cancer should increase their white meat intake, reduce red meat, and not eat processed meat.
A study that included 16,000 people found that red meat (beef, lamb, pork) and processed meat (bacon, sausage) were risk factors for gastric cancer, increasing the incidence of gastric cancer by 41% and 57%, respectively, and increasing the risk of gastric cancer by 26% for every 100 grams of red meat per day and by 72% for every 50 grams of processed meat. In contrast, white meat (chicken, duck, shrimp, fish, etc.) can reduce the risk of stomach cancer by 20%, and for every 100 grams of additional white meat per day, the risk of stomach cancer is reduced by 14%.
But red meat is not at all unpalatable. Most people with stomach cancer are anemic, and red meat is richer in iron, so they should also eat some red meat, preferably within 50 grams per day. In general, stomach cancer patients should increase the proportion of fish, shrimp, chicken, duck and poultry, and limit the intake of red meat such as beef, lamb and pork to no more than 50 grams per day, and completely eliminate processed meats such as sausages.