General pathology · Nutritional pathology
Diet, cancer and systemic disease !
- Topic
What people eat shapes the risk of colorectal and gastric cancer, liver cancer, high blood pressure, atherosclerosis and diabetes.
Updated 2026-11-01
What it is
Diet acts through carcinogens that form during preservation or cooking, through toxins from moulds, through salt and fats that affect vessels, and through total energy and obesity. Some patterns protect, such as fibre, fruit and vegetables. In Colombia gastric cancer is one of the leading causes of cancer death, especially in Andean regions, where salt intake and Helicobacter pylori act together.
Key facts
- Diets rich in vegetables, fruits and whole grains are linked to lower risk of several cancers.
- Sugar-sweetened drinks contribute to obesity, type 2 diabetes and gout.
- Refrigeration lowered gastric cancer rates by reducing salt and smoke preservation of food.
Dietary factors and the diseases they favour
| Disease | Dietary factor | Mechanism |
|---|---|---|
| Colorectal cancer | Processed and red meat, low fibre, alcohol, obesity | Nitroso compounds and heterocyclic amines; fibre speeds transit and feeds protective bacteria |
| Gastric cancer | Salt-preserved, smoked and pickled foods, few fresh fruits and vegetables | Salt injures the mucosa and nitrates form nitrosamines; works with H. pylori |
| Hepatocellular carcinoma | Grains and nuts contaminated with aflatoxin B1 | Aflatoxin from Aspergillus causes a TP53 mutation at codon 249 |
| Nasopharyngeal carcinoma | Salted fish eaten from childhood | Nitrosamines; combined with Epstein-Barr virus |
| Hypertension | High salt (sodium) intake | Volume expansion and vascular stiffness |
| Atherosclerosis | Saturated and trans fats, excess energy | Raised LDL and inflammation of the arterial wall |
Test yourself
Think of the answer, then tap the question to see it.
Which mould toxin causes liver cancer and which mutation does it leave?
Aflatoxin B1 from Aspergillus flavus; it causes a characteristic TP53 mutation at codon 249.
How do salt-preserved foods raise the risk of gastric cancer?
Salt injures the gastric mucosa and nitrates form nitrosamines, adding to chronic inflammation from H. pylori.
Why did refrigeration lower gastric cancer rates?
Fresh food replaced salted, smoked and pickled food, lowering salt and nitrosamine exposure.
Related
- Chemical carcinogens: initiation, promotion and the table to know
- Oncogenic viruses and H. pylori: the table to know
- Obesity: leptin, adipokines and its consequences
- Cancer epidemiology: age, environment, predisposing conditions (and Colombia)
- Alcohol: how it injures the liver, brain, heart and fetus
Related conditions
- Colorectal cancer
- Gastric cancer
- Arterial hypertension
- Hepatocellular carcinoma
- Oesophageal cancer
- Nasopharyngeal carcinoma
- Helicobacter pylori gastritis
- Atherosclerosis and dyslipidaemia
- Type 2 diabetes mellitus
- Obesity
- Gout
- Diverticular disease and diverticulitis
Elsewhere in DurgiPedia
Microorganisms
Educational content on the mechanisms of disease; not a diagnostic or treatment guide and no substitute for a health professional's advice. No doses are given.
Sources: Risk Factors: Diet - NCI (National Cancer Institute, 2026); Sodium reduction (World Health Organization, 2026).
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Representative model, for educational purposes only.