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- An explanation for why stomach cancer is so prevalent in Japan.
Open for sources and more info ↓

There is obviously a lot more that goes into it, and I could have talked for a lot longer by adding more information but it was already so long and I got the main point across so I stopped here.

Other important information: helicobacter pylori has been shown to be correlated to a DECREASED risk of esophageal cancers, meaning people who do not have helicobacter pylori seem to have a higher risk of throat cancers.

There are other risk factors that increase your chances of stomach cancer. Many sources simply say "salt" but that is very misleading. Salt itself is not a risk factor. But preserved meats and vegetables (salted, smoked, and pickled) are associated with a higher risk of stomach cancer because the nitrates from those foods are converted by helicobacter pylori into compounds that can cause cancer. So it is not SALT causing cancer--it is still helicobacter pylori.

Stomach cancer rates have dropped in developed countries primarily due to hygiene and refrigeration, so that meats and vegetables no longer have to be preserved--they can be eaten fresh. Frequent antibiotic usage has also removed helicobacter pylori from a lot of people.

日本でなぜ胃癌が高い死亡原因であるのか。長くなりすぎましたので、要点だけをまとめて解説しました。

その他の重要事項：ヘリコバクターピロリ菌は食道がんの発生リスクを低下させると考えられています。つまり、ヘリコバクターピロリ菌を持っていない人は咽頭がんを患うリスクが高くなるそうです。

発癌のリスクについての要因は他にもあります。多くの情報ソースがその内の一つに「塩」を挙げていますが、これは間違いです。塩単体にはリスクの要因にはなりません。しかし、貯蔵肉や漬物野菜（塩漬け、スモーク）には胃癌の発生率を高める要因になるかもしれません。ヘリコバクターピロリ菌が硝酸塩を発癌性の混合物に変換させ、それが危険なのです。塩ではなく、ヘリコバクターピロリ菌です。

先進国では衛生の向上と冷蔵庫により胃癌の発症率は低下しました。貯蔵肉や漬物野菜が必要なくなったです。新鮮な状態のものを食べられます。抗生物質がヘリコバクターピロリ菌を取り去ることが出来たことも確認されています。

Two very interesting videos on helicobacter pylori:
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More sources:
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