Eating citrus fruits reduces the risk of developing stomach cancer.

Stomach cancer is the fifth most common cancer worldwide. It is among the deadliest cancers, claiming the lives of nearly 800,000 people every year. Lifestyle factors, such as diet, nutrition, and alcohol, are the primary risk factors for the disease. Findings from a 2007 systematic review suggest that eating citrus fruits reduces the risk of developing stomach cancer.

Citrus fruits include oranges, lemons, limes, grapefruits, pomelos, kumquats, and many others. They are excellent sources of vitamin C, folate, and other vitamins and minerals. Vitamin C is a powerful antioxidant, and folate supports DNA repair. Citrus fruits are also rich in bioactive compounds called flavonoids. Evidence suggests that citrus flavonoids exert anti-atherogenic, anti-inflammatory, anti-cancer, anti-clotting, and antioxidant activities in humans.

The authors conducted a systematic review, a type of summary of the scientific literature related to a specific topic. Their analysis included 14 epidemiological (population-based) studies that examined links between citrus fruit intake and stomach cancer risk. Citrus fruit intake was categorized as “high” if participants consumed more than three servings per week.

The reviewers found that high intake of citrus fruits decreased the risk of developing stomach cancer by 28 percent. Their analysis held true even when taking the participants' demographics and other lifestyle factors into account, such as age, sex, education, alcohol intake, and others.

These findings suggest that eating citrus fruit markedly reduces the risk of developing stomach cancer. The authors of the review posited that the findings indicated that dietary intake alone (rather than supplemental megadoses) may be sufficient to reduce stomach cancer risk.

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