Gastric cancer is one of the most serious malignant tumors that endanger the health of our people. Early gastric cancer is mostly asymptomatic, and as the disease progresses, various non-specific symptoms such as epigastric discomfort, fullness or pain, acid reflux, belching, nausea, vomiting, bleeding and obstruction appear, which are often not easily alerted and neglected, and are already in advanced stage when diagnosed. Prevention of gastric cancer: first of all, we should advocate low-salt diet, because high-salt diet such as salted diet can damage gastric mucous membrane barrier and make it vulnerable to carcinogenic substances; meanwhile, we should eat less fried, smoked, pickled and baked foods, as smoked and fried foods contain carcinogenic polycyclic aromatic hydrocarbons, and pickled and preserved foods contain nitrate, which can synthesize carcinogenic substances nitrosamines after loess reduction by cellular action; we advocate eating more fresh vegetables and fruits; as fresh vegetables and fruits contain also In addition, we should actively treat Helicobacter pylori infection, gastric polyps, gastric ulcer, chronic atrophic gastritis and other gastric precancerous lesions to prevent cancerous changes. Early diagnosis of gastric cancer: Regular follow-up and gastroscopy for high-risk groups can effectively detect early gastric cancer. The high-risk group of gastric cancer is those who are over 50 years old with chronic gastric ulcer, chronic atrophic gastritis, gastric polyp or had gastrectomy, especially those who have moderate or above atypical hyperplasia and intestinal glandular hyperplasia in histopathology, should be reviewed once in 6-12 months for gastroscopy. Once the diagnosis of gastric cancer is established, surgery should be pursued as early as possible and postoperative treatment should be combined with chemotherapy, traditional Chinese medicine and immunotherapy in order to improve the cure rate.