Although H. pylori is the original culprit of stomach cancer, most people infected with H. pylori do not develop stomach cancer. Scientists have found that this phenomenon is related to genetic factors. When genetic factors lead to insufficient production of stomach acid, H. pylori infection greatly increases the risk of stomach cancer. Other reasons associated with the development of gastric cancer include age (lower incidence before the age of 40), gender (lower incidence in women), diet (lower incidence in people who eat more fruits and vegetables, especially red and dark yellow fruits and vegetables tomatoes and carrots), history of gastrectomy (e.g., highest incidence 20 years after surgery in patients who had their pylorus removed), gastric polyps, family cancer syndromes (e.g., hereditary nonpolyposis colon cancer , familial adenomatous polyps, families with BRCA-1/2 gene mutations), family history of gastric cancer, pernicious anemia, type A blood, and obesity also have a significantly increased incidence. The incidence of stomach cancer is also higher among workers engaged in coal, arsenic, nickel and other occupations. After a comprehensive understanding of the causes and risk factors of stomach cancer, we can reduce the risk of stomach cancer by simple methods. These methods are introduced as follows: 1. Eat more fruits and vegetables. Fruits and vegetables, especially those rich in vitamin C and beta carotene, can effectively protect us from stomach cancer. Dark green, dark yellow, citrus fruits and vegetables sold in the market, such as lettuce, cabbage, spinach, melon, mango, acorn, nectarine pumpkin, sweet potato, etc., have the effect of preventing stomach cancer. You can also eat more vegetables from the cabbage family, such as cabbage, cauliflower, kale seedlings, and green cauliflower. Tomatoes, strawberries and red peppers contain the natural nutrient lycopene, which may be a particularly effective anti-cancer substance. We may want to eat more of these fruits and vegetables. 2. Eat less nitrates and nitrites. These nitro compounds are related to stomach cancer. The content of red sausage, sausage, ham and bacon is extremely high, so try to buy and eat less. 3. Eat less smoked, soaked and very salty food. These foods increase the risk of stomach cancer. Those countries with high consumption of smoked, soaked and salty food also have high incidence of stomach cancer. 4. Don’t smoke. Tobacco increases the risk of gastric cancer, especially proximal gastric cancer. 5.Less alcohol. Alcohol causes cellular changes that are easy to become cancerous. 6.Eat less red meat. Eating too much red meat – especially barbecued meat – increases the risk of stomach cancer. Fish and poultry are recommended. 7. If you suspect an ulcer, see your doctor immediately. H. pylori is the main cause of gastric ulcers and a major cause of stomach cancer. When there are symptoms of ulcer disease such as abdominal pain, chest pain, and pain that increases at night on an empty stomach, do not be sloppy and think it is an ulcer disease, take some medicine and forget it. When symptoms such as nausea, vomiting, bleeding and wasting occur, gastric ulcer is more serious and this is a must to rule out cancer. Oncologists are looking for effective methods of stomach cancer prevention. The vitamin supplementation method, which began to be studied in China in the 1970s, has been observed for many years in a large number of people in many countries and found that vitamin supplementation alone cannot effectively prevent gastric cancer. Research on aspirin cancer prevention, which began to be explored in the late 1970s, found that taking aspirin daily can reduce the incidence of gastrointestinal tumors, and it can reduce the incidence of colon cancer rate by 40%-50%, and also effectively reduce the incidence of gastric cancer. The effectiveness of new NSAIDs for the prevention of gastric cancer is currently being clinically validated. It should be noted that chemoprevention by taking drugs must be done under the guidance of a medical professional.